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Cereal Chem. 73 (6):779-784  |  VIEW ARTICLE


Use of Triticale Flours in Cookies: Quality Factors.

A. E. Leon (1), A. Rubiolo (1), and M. C. Anon (2). (1) Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Valparaíso s/n, Ciudad Universitaria, (5000) Córdoba, Argentina. (2) Centro de Investigación y Desarrollo en Criotecnología de Alimentos, CIDCA- UNLP-CONICET, Calle 47 y 116 (1900) La lata, Argentina. Accepted July 31, 1996. Copyright 1996 by the American Association of Cereal Chemists, Inc. 

The quality of flours obtained from 10 triticale cultivars and its usefulness in the manufacture of cookies were studied. Factors affecting cookie quality were also analyzed. The results obtained show that triticale flours are suitable for cookie manufacture. Best quality is related with flours exhibiting low protein content, high prolamine percentage with a high proportion of species with a molecular mass approximately 34 kDa, low glutenin content with a low proportion of species with a molecular mass <30 kDa, and low content of free sulfhydryl groups.

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