The baking properties of triticale are limited by high amylolytic activity, which leads to dough softening, and weak gluten. To obtain high-quality bread, the grain requires careful genotype selection and the use of blends with wheat flour.
In the reference
63
varieties
crop Triticale,
where this is mentioned in the description.
The primary factor reducing the baking quality of triticale is the high activity of the alpha-amylase enzyme, which causes intensive starch degradation during the baking process. This leads to the formation of a sticky crumb and dough softening. Gas retention capacity is further limited by weak gluten, which is inferior to the parameters of strong wheat varieties.
Technological properties are evaluated using the falling number, which characterizes enzymatic activity, and rheological parameters of the dough on a farinograph or mixolab. Falling number values of 250 seconds and above are considered optimal, as are amylograph viscosity values in the range of 300–520 AU. Gluten quality is determined using an IDK-3M device, with values highly dependent on the genetic characteristics of the variety and grain maturation conditions.
The technological use of triticale in baking usually involves blending with strong wheat flour in a ratio of 20–30%, which allows for the mitigation of biochemical composition deficiencies. The selection of varieties with genetic resistance to pre-harvest sprouting and reduced amylase activity remains the key agronomic approach for stabilizing the baking properties of the harvest.
General information about the subject — on the page
Baking quality.
Varieties of Triticale mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.