Evaluation of solvent retention capacity method application in specify the features of triticale flour and bread making quality (І)

Document Type : Research Article

Authors

1 Master student, Department of Food Science, College of Agriculture, Isfahan University of Technology.

2 Professor, Department of Food Science, College of Agriculture, Isfahan University of Technology.

3 Professor, Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology.

4 Associate Professor, Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology.

Abstract

Solvent retention capacity (SRC) provides a measure of solvent compatibility for the three functional polymeric components of gluten proteins, damaged starch, and pentosans (arabinoxylans) which in turn enables prediction of the functional contribution of each of these flour components. The ability to analyze the individual functional contribution of each functional component of flour would enable end-users to better predict overall flour functionality and obtain optimized product quality. The purpose of this study was to evaluate the application of the SRC test in determining some of the most important characteristics of grain and flour of 12 cultivars of hexaploid triticale and comparing them with bread wheat, durum wheat and rye as close cultivars, as well as determining correlation coefficients were between grain and flour characteristics of triticale. In this study, four major solvents of the SRC test including deionized water (correlated with all flour polymer compounds), 5% lactic acid solution (correlated with glutenin polymers properties), 5% sodium carbonate solution (correlated with damaged starch content) and sucrose solution 50% (correlated with the arabinoxylans content) were used. According to the results, of triticale cultivars with superior grain physical characteristics, flours with much superior physical and chemical characteristics than those triticale cultivars were produced. During the SRC test, such flours due to the high quality of their polymer components, had more capacity for retention of the main solvents of the SRC test and had more favorable and high SRC profiles. Therefore, according to the results of this study, the solvent retention capacity (SRC) test, in terms of its significant and highly correlated profiles with parameters of other methods determining the quality of grain and flour, alone and easily in identifies superior quality cultivars and thus gaining the product with the best quality can be used.

Graphical Abstract

Evaluation of solvent retention capacity method application in specify the features of triticale flour and bread making quality (І)

Highlights

  • Investigation of the structure function relationship between grain and flour of triticale by using the scaled down version SRC method and applying of various types of main SRC solvents.
  • Simultaneous study of physical properties of grain and physical, chemical and molecular properties of flour of close relatives of triticale as control samples.
  • Investigation of new correlations between different properties of grain and triticale flour and their relationship with 5 SRC profiles.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 7, Issue 1
November 2019
Pages 115-147

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History

  • Receive Date: 16 December 2018
  • Revise Date: 27 February 2019
  • Accept Date: 11 June 2019

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