Dough And Baking Characteristics of Certain Advanced Triticale Lines Tested in Turkey

Authors : Selman Türker, Ünsal Çakmakli

Pages : 47-58

View : 6 | Download : 12

Publication Date : 1995-05-15

Article Type : Research Paper

Abstract :In this study the Triticale \\\"varieties\\\" (lines) were evaluated as for their dough reheological properties and their baking formances. According to obtained data, farinograph parametres, except the water absorption value, quite low levels in the triticale flour samples were noted as compared to those of common soft wheats. Similar observations were valid as for the extensograph values. All these facts indicate that Triticale flour possesses the typical features of weak flour. This was confirmed by the results of bread-making trials. According to the data triticale samples and in average 387.6 ml and 79.7 as for loaf volume yield and overall baking number values. Both are slightly lower than those of the wheat sample. Higher baking quality for Triticale cultivars MŞV-6, MŞV-33, MŞV-2 and MŞV-44 was noted. It may be concluded that considerable improvement in the baking per- formances of the new lines were achieved as compared to the varieties of 20-25 years ago. However Triticale wouldn\\\'t be suitable alone or without addition of improvers for making bread of satisfactory quality.
Keywords : TRITICALE HATLARI, HAMUR VE EKMEK NİTELİKLERİ, TÜRKİYE