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Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars

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dc.contributor.author GHENDOV-MOSANU, Aliona
dc.contributor.author POPA, Nicolae
dc.contributor.author PAIU, Sergiu
dc.contributor.author BOESTEAN, Olga
dc.contributor.author BULGARU, Viorica
dc.contributor.author LEATAMBORG, Svetlana
dc.contributor.author LUPASCU, Galina
dc.contributor.author CODINĂ, Georgiana Gabriela
dc.date.accessioned 2024-07-03T06:57:30Z
dc.date.available 2024-07-03T06:57:30Z
dc.date.issued 2024
dc.identifier.citation GHENDOV-MOSANU, Aliona et al. Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars. In: Foods, 2024, vol. 13, nr. 11, art. nr. 1671. ISSN 2304-8158. en_US
dc.identifier.issn 2304-8158
dc.identifier.uri https://doi.org/10.3390/foods13111671
dc.identifier.uri http://repository.utm.md/handle/5014/27741
dc.description Acess full text: https://doi.org/10.3390/foods13111671 en_US
dc.description.abstract The aim of this research is to investigate the quality of different triticale cultivars (Ingen 35, Ingen 33, Ingen 93, Ingen 54, Ingen 40, Fanica and Costel) cultivated in the Republic of Moldova from the point of view of the flour, dough, and bread quality characteristics. This research may be of great importance for producers and consumers due to the high production capacity, wide adaptability, economic significance in human foods and nutritional value of triticale cultivars. The triticale flours were analyzed for moisture, ash, protein, wet gluten, fat, carbohydrates, acidity and color parameters (L*, a* and b* values). According to the chemical values, the triticale flours were suitable for breadmaking. The moisture content was less than 14% for all triticale varieties, indicating a long shelf life during its storage and the lowest protein content of 13.1%. The mixing, pasting and fermentation characteristics of triticale dough were analyzed using Mixolab, falling number, dynamic rheometer, alveograph and rheofermentometer devices. All triticale flours presented high levels of α-amylase, with falling number values being less than 70 s. The bread quality characteristics analyzed were the loaf volume, porosity, acidity, and sensory characteristics, and the textural parameters examined were the hardness, gumminess, chewiness, cohesiveness, and resilience. Our data showed large differences in breadmaking quality parameters. However, according to the sensory data, all the bread samples except those obtained from the Costel variety were of a very good quality, being within a total sensory range of 25.26–29.85 points. According to the relationships between flour, dough and bread characteristics obtained through principal component analysis, it may be concluded that the triticale varieties Costel, Ingen 33, Ingen 93 and Fanica, and Ingen 35 were more closely associated with each other. Significant differences were found between the triticale variety samples Ingen 40, Fanica, and Ingen 35 and between Ingen 54, Ingen 33, Costel, and Ingen 93. en_US
dc.language.iso en en_US
dc.publisher MDPI (Basel, Switzerland) en_US
dc.relation.ispartofseries Foods;2024, vol. 13, nr. 11
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject bread quality en_US
dc.subject dough en_US
dc.subject triticale flour en_US
dc.subject triticale en_US
dc.title Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars en_US
dc.type Article en_US


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