Use of Solvent Retention Capacity Profile to Predict the Quality of Triticale Flours

PAOLA ROCCIA; MALENA MOIRAGHI; PABLO RIBOTTA; GABRIELA PÉREZ; OSCAR RUBIOLO; ALBERTO LEÓN

CEREAL CHEMISTRY

AMER ASSOC CEREAL CHEMISTS

Año: 2006 vol. 83 p. 243 - 249

0009-0352

The solvent retention capacity test (SRC) was used to evaluate flourfunctionality for end use applications and select wheat for production offlour with required functionality, but there is little information about SRCtest application on triticale flour quality. The ability of flour to retain a setof four solvents produces a flour quality profile for predicting bakeryperformance. The objective of this study was to evaluate the capacity ofSRC and its micro test to determine the potential quality of 25 triticaleflours, as well as studying the relationship between the SRC parametersand flour chemical composition. The SRC parameters of triticale flourswere correlated with the flour components that have been proposed by themethod: sucrose SRC-pentosan (r = 0.57), carbonate SRC-damaged starch(r = 0.80), lactic SRC-glutelin (r = 0.42), water SRC-all hydrophilicconstituents (damaged starch [r = 0.72], protein [r = 0.61], glutelin [r =0.66], pentosan [r = 0.46]). Triticale flours have shown higher water andsodium carbonate SRC, similar sucrose SRC, and lower lactic SRCvalues than published results of typical flours used for cookie production.Summarizing, the high level of association found between SRC andmicro SRC parameters with flour composition and quality flour testsevidence that either the SRC profile or the micro test SRC could be usedto determine the potential quality of triticale flours