Use Of Triticale Flour In Cake Production
Atef Abd-Allah Mohamed Abo Zid;
Abstract
In the present work investigation of possibility of utilizing triticale llour lor cake production of high quality, has been achieved.
The cffccb of dextrin addition to the cake formula to retard staling rate has been also studied.
Technological properties o f grains of triticale and wheat as I 000 kcmels weight and hectoliter were higher in triticale than those of wheat while. Yitrousity, sedimentation test, Peleshenke test, wet gluten net work, dry gluten net work and extraction rate of triticale lower than those of wheat.
Triticale flour were higher in (ash, dietary tiber, total soluble sugars,
,tarch and total carbohydrates) than those in wheat flour while the wheat flour higher in (crude protein, ether extract, crude fibers, total dietary fibers, total soluble sugars, starch, total carbohydrates and hydrolysable carbohydrates than those in triticale flour. The triticale flour protein had all amino acids of wheat flour protein but the protein of triticale flour had higher contents of some amino acids as lysine, asparatic, alanine, leucine and
therionine higher contents than those in wheat flour protein but wheat flour protein had higher contents of tyrosin and glutamic. Triticale protein fractions by different solvents higher than wheat protein frctions in water soluble protein, salt- soluble protein and alcohl-soluble proteins but lower than wheat fraction in acetic acid soluble proteins and residual proteins. Found from triticale protein electrophoresis Time triticale had all proteins were founded in wheat proteins added some proteins obtained to it from rye.
Triticale starch had high amylose and low amylopectin comparable wheat starch.
Triticale flour dough poorer than wheat flour dough in farinograph,
extensograph and amylograph properties.
By added 5% dextrin to blend it had 50% triticale flour amid 50%
wheat flour farinograph and extensograph properties become reach.
Favorable cake made from the blend it had (50% triticale flour+
50% wheat flour+ I% G.M.S. + 5% dextrin). Because it had long shelf life period and high value of organoleptic test.
The cffccb of dextrin addition to the cake formula to retard staling rate has been also studied.
Technological properties o f grains of triticale and wheat as I 000 kcmels weight and hectoliter were higher in triticale than those of wheat while. Yitrousity, sedimentation test, Peleshenke test, wet gluten net work, dry gluten net work and extraction rate of triticale lower than those of wheat.
Triticale flour were higher in (ash, dietary tiber, total soluble sugars,
,tarch and total carbohydrates) than those in wheat flour while the wheat flour higher in (crude protein, ether extract, crude fibers, total dietary fibers, total soluble sugars, starch, total carbohydrates and hydrolysable carbohydrates than those in triticale flour. The triticale flour protein had all amino acids of wheat flour protein but the protein of triticale flour had higher contents of some amino acids as lysine, asparatic, alanine, leucine and
therionine higher contents than those in wheat flour protein but wheat flour protein had higher contents of tyrosin and glutamic. Triticale protein fractions by different solvents higher than wheat protein frctions in water soluble protein, salt- soluble protein and alcohl-soluble proteins but lower than wheat fraction in acetic acid soluble proteins and residual proteins. Found from triticale protein electrophoresis Time triticale had all proteins were founded in wheat proteins added some proteins obtained to it from rye.
Triticale starch had high amylose and low amylopectin comparable wheat starch.
Triticale flour dough poorer than wheat flour dough in farinograph,
extensograph and amylograph properties.
By added 5% dextrin to blend it had 50% triticale flour amid 50%
wheat flour farinograph and extensograph properties become reach.
Favorable cake made from the blend it had (50% triticale flour+
50% wheat flour+ I% G.M.S. + 5% dextrin). Because it had long shelf life period and high value of organoleptic test.
Other data
| Title | Use Of Triticale Flour In Cake Production | Other Titles | إستخدام دقيق التريتيكال في إنتاج الكيك | Authors | Atef Abd-Allah Mohamed Abo Zid | Issue Date | 2000 |
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