T. A. Aseeva, K. V. Zenkina, Z. S. Ruban, I. V. Lomakina
Far Eastern Research Institute of Agriculture, pos. Vostochnyi-1, Khabarovskii krai, 680521, Russian Federation
Abstract. The authors compared the quality of bread, baked from the flour, obtained from the grain of spring triticale and spring wheat and their mixtures under conditions of the Middle Amur region. The experiments were carried out in 2014–2017. Bread was baked from 100 g of flour in a laboratory by a straight dough method with intensive kneading using dry yeast. The control bread was baked from wheat flour (zoned spring soft wheat ‘Khabarovchanka’). The experimental models were baked according to two formulations (with 0.003 g of KBrO3 and with 2.5 g of sugar) from 100% triticale flour (spring triticale ‘Ukro’) and from mixtures with wheat flour in the ratio of 30%:70% and 50%:50%. Under hydrothermal conditions of the Middle Amur region, the protein content of spring wheat and spring triticale averaged 15.4 and 15.1%, respectively, the lysine content was 324–434 mg /% (405 mg /% on average) and 215–288 mg /% (245 mg /% on average), respectively. The addition of spring wheat flour to spring triticale flour in all relations improved elasticity and volume of bread. The best taste qualities were characteristic for bread from spring triticale, as well as from wheat and triticale flour in the ratio of 50%:50% with the addition of sugar. The bread from the mixture of triticale and wheat flour in the ratio of 30%:70% with the addition of KBrO3 possessed the best organoleptic characteristics. The use of triticale flour in the bakery industry is promising both in pure form and in a mixture with wheat flour.
Keywords: spring triticale; spring wheat; organoleptic indices; bread volume; common bakery evaluation.
Author Details: T. A. Aseeva, D. Sc. (Agr.), chief research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); K. V. Zenkina, post graduate student; Z. S. Ruban, senior research fellow; I. V. Lomakina, senior research fellow.
For citation: Aseeva T. A., Zenkina K. V., Ruban Z. S., Lomakina I. V. Use of Triticale Flour in Baking of Bread. Dostizheniya nauki i tekhniki APK. 2018. Vol. 32. No. 5. Pp. 81-83 (in Russ.). DOI: 10.24411/0235-2451-2018-10521.