Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality

Abstract

Triticale (×Triticosecale) is a hybrid between wheat (Triticum spp.) and rye (Secale cereale),producing higher grain yields than wheat in challenging environments. Triticalegrain is also highly nutritious. Thus, the potential of triticale grain for an expandedrange of food applications should be explored. Sourdough bread has unique functionaland nutritional properties, but understanding the effects of partial substitutionof triticale for wheat flour and varying levels of dough moisture content on sourdoughquality requires further research. The aim of this study was to evaluate thewholegrain flour of contrasting triticale cultivars in comparison to that of a commonwheat cultivar in commercial sourdough breadmaking. Two triticale cultivars (Goannaand Hawkeye, selected from a panel of Australian genotypes) and one wheat cultivar(Scout) were grown in a field trial in northern NSW, Australia. Differences in quantitativetexture and color parameters of the dough and sourdough bread resultingfrom (1) substitution of commercial wholemeal wheat flour with different proportionsof wholegrain triticale or wholegrain wheat (Scout) flour (0%, 60%, 70%, 80%, and90%) and (2) varying the amount of water included in the dough preparation (70%,80%, 90%, and 100 g water/100 g flour) were determined. Replacement of wholemealwheat flour with 60% wholegrain Goanna flour (protein content 12.76%; c.f. 11.50%for Hawkeye, 12.40% for Scout), and addition of 100 g water/100 g flour in the doughpreparation gave the highest quality sourdough bread based on specific volume, texture,and color parameters and had similar properties to the control made from wheatalone.