Evaluation of alveograph parameters and gluten proteins of triticale by using solvent retention capacity method (ІІ)

Document Type : Research Article

Authors

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

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

3 Professor, Department of Food Science, 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) is the weight of solvent held by flour after centrifugation that expressed as percent of flour weight, on a 14% moisture basis. The combined pattern of the four SRC values establishes a practical flour quality and functionality profile. The SRC test is a relatively simple, economical and user-friendly method. SRC technology is based on energetics, not kinetics. Dough rheological tests, in contrast, are based on kinetics of dough development, use limited amounts of solvent, and give information on rates of network development. The purpose of this study was to evaluate the application of the SRC test in determining flour dough alveograph parameters 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 and flour dough characteristics of triticale. In this study, four supplemental diagnostic solvents of the SRC test, which have a better understanding of the quality of gluten polymers, including 55% ethanol solution (ETHSRC correlated with gliadin properties), 0.75% sodium dodecyl sulfate solution (SDS) (SDSSRC, correlated with glutenin macro polymers properties), 0.006% sodium metabisulfite solution (MBS) (correlated with gluten properties), as well as combination of SDS and MBS solutions (correlated with glutenin macro polymers and disulfide networks properties) were used. The results showed, triticale cultivars with superior physical grain quality produced flours with much superior physical, chemical and molecular properties than those triticale cultivars with poor grain quality. In the following, such flours, which due to their high quality polymers, could have higher SRC values for SRC solvents, ultimately produced a dough that was superior in terms of alveograph parameters than those triticale cultivars and as a result had better bakery quality.

Graphical Abstract

Evaluation of alveograph parameters and gluten proteins of triticale by using solvent retention capacity method (ІІ)

Highlights

  • Study on the bakery quality of grain and triticale flour by using the scaled down version SRC method and applying of various types of supplemental SRC solvents.
  • Simultaneous study of alveograph parameters of triticale flour dough and close relatives of triticale as control samples.
  • Investigation of new correlations between different properties of grain and flour and flour dough of triticale and their relationship with 9 SRC profiles.

Keywords

Main Subjects

References

 
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Innovative Food Technologies
Volume 7, Issue 2
February 2020
Pages 163-187

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History

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

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