Influence of gluten content on the quality of cookies made with triticale flour

• Autor(a) principal: Watanabe, Erika
• Data de Publicação: 2020
• Outros Autores: Arruda, Klever Marcio Antunes, Kitzberger, Cintia Sorane Good, Scholz, Maria Brigida dos Santos, Coelho, Alexandre Rodrigo
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Segurança Alimentar e Nutricional (Online)
• Texto Completo: https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8657038
• topic: Farinografia; Capacidade de retenção de solventes; Avaliação sensorial; Textura.; Farinograph; Solvent retention capacity; Sensory evaluation; Texture.

Triticale (x Triticosecale Wittmack) is a cereal crop that has a potential industrial use as a wheat alternative. This cereal combines the yield and quality of wheat with the environmental adaptability and disease resistance of rye, but its low gluten quality limits the industrial use of flour in processed foods. In this context, the current study aimed to evaluate the influence of gluten content on the quality of cookies made with triticale flour. Due to the low gluten content (TLD 1202, undetected and BRS Minotauro 11.35%), triticale flours showed a short development time (TLD 1202 0.50 and BRS Minotauro 1.10 minutes), low dough stability (TLD 1202 of 0.40 and BRS Minotauro 3.00 minutes) and reduced lactic acid retention capacity (64.14% for TLD 1202 and 78.20% for BRS Minoauro). However, these flours positively influenced the width, expansion factor and instrumental texture of produced cookies. With acceptance rates above 81%, cookies made with triticale flours outperformed the cookies made with wheat flour in all sensory attributes analyzed. Triticale flours have shown suitable properties for the manufacture of high quality cookies, maintaining the characteristics of the product, regardless of the gluten content.