INVESTIGADORES
RIBOTTA Pablo Daniel
artículos
Título:
Use of triticale flours to elaborate crackers
Autor/es:
LEON, A. E.; PABLO DANIEL RIBOTTA; AQUIRRE, A.; PEREZ, G.; RUBIOLO, O.
Revista:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Editorial:
Springer-Verlag
Referencias:
Año: 2003 vol. 217 p. 134 - 137
ISSN:
1438-2377
Resumen:
In general, triticale is not a good raw material
for bread making. However, some varieties produce flours
of good quality for cookie production. It is a well-known
fact that cracker quality depends on the flour used for
cracker production. All over the world, a blend of hard
and soft wheat is used; however, the use of soft flour is
recommended. Since additional soft wheat cultivation is
not allowed in Argentina, triticale represents a good
alternative for cracker production. In the present study 15
triticale cultivars and a flour of optimum cracker quality
were used to produce crackers in order to establish criteria
to evaluate flour quality in cracker-making. The factors
that determine cracker quality, as well as the relationships
between different quality parameters were investigated.
Electrophoretic patterns of triticale proteins extracted
from flours were determined. Five cultivars produced
crackers of similar quality to that of standard flour of
industrial good quality. A protein band with a 110 kDa
molecular mass influenced flour quality, measured as the
ratio of the mean between weight and length, WL and the
height of ten crackers (H10), WL/H10, while other flour
constituents such as pentosans, soluble proteins and
damaged starch could affect its weight.WL and the
height of ten crackers (H10), WL/H10, while other flour
constituents such as pentosans, soluble proteins and
damaged starch could affect its weight.H10), WL/H10, while other flour
constituents such as pentosans, soluble proteins and
damaged starch could affect its weight.