Quality of soft wheat, triticale and rye cultivars for layer cake elaboration

B OLIETE; GT PEREZ; M GOMEZ; PD RIBOTTA; AE LEON

Madrid, España

Congreso; 13th ICC Cereal and Bread Congress Cereals in the 21st century: present and futur; 2008

ICC

Rye and triticale can be considered alternative crops in areas where conditions restrict wheat production. Moreover their high nutritional value makes their use very attractive in bakery products. In this study, the capacity of obtaining high quality cakes from four soft wheat, four triticale and four rye cultivars was analyzed. Grain hardness (PSI), protein content, solvent retention capacity (SRC) profile and SDS sedimentation index (SDS-SI) were determined in order to know grain and flour characteristics. Cakes analyses included shape (density, weight, volume, symmetry and volume index), crust and crumb colour (L*, a*, b*) and texture. The ANOVA of the cluster groups showed that the highest differences were obtained with rye cakes. Rye cultivars showed the lowest weight, crust a* and b* values, luminosity and firmness but the highest volume, volume index, crumb a* and b* values, adhesiveness, springiness, cohesiveness and resilience. High correlations were found between shape, colour and texture, and SRC values. Differences in the internal appearance were also observed. Bubbles in rye cakes were the lowest in number, the biggest in size, the worst in distribution and displayed the thickest walls, compared with wheat and triticale cakes. Soft wheat cultivars differed in shape and colour, as was the case for rye cultivars. Triticale cultivars only changed cake colour. Despite the differences, high quality cakes can be made with rye, triticale and soft wheat cultivars. Further work is needed to optimise formulation and mixing conditions for layer cake from rye or triticale.