Aptitude of whole flour from different triticale (x Triticosecale Wittmack) genotypes for elaboration of cookies

  • Mirta Castaño Facultad de Agronomía, Universidad Nacional de La Pampa
  • Enzo Ferrari Facultad de Agronomía, Universidad Nacional de La Pampa
  • Pablo Ribotta Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba
  • Víctor Ferreira Facultad de Agronomía y Veterinaria, Universidad Nacional de Río Cuarto
  • Ezequiel Grassi Facultad de Agronomía y Veterinaria, Universidad Nacional de Río Cuarto
  • Analía Ferreira Facultad de Agronomía y Veterinaria, Universidad Nacional de Río Cuarto
  • Hernán Di Santo Facultad de Agronomía y Veterinaria, Universidad Nacional de Río Cuarto
  • Ernesto Castillo Facultad de Agronomía y Veterinaria, Universidad Nacional de Río Cuarto
  • Héctor Antonio Paccapelo Facultad de Agronomía, Universidad Nacional de La Pampa

Keywords:

Particle size index, solvent retention capacity, technological quality, correlation analysis

Abstract

Twenty two triticale genotypes were analyzed for grain yield, cookie-making aptitude andsome physical and physico-chemical factors affecting whole flour quality. Values of particle size index (PSI), alkaline water retention capacity (AWRC) and solvent retention capacity (SRC) for water and solutions of sodium carbonate, lactic acid and sucrose were higher than those ones published for white flours. The analyzed factors were not associated with cookie-making properties and the first two principal components could not explain the total variability of the assay. Although Cananea was the most suitable triticale cultivar in terms of cookie-making quality and grain productivity, two experimental lines were found amongothers with promising characteristics for such a kind of use.

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References

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Published

2018-06-05

How to Cite

Castaño, M., Ferrari, E., Ribotta, P., Ferreira, V., Grassi, E., Ferreira, A., … Paccapelo, H. A. (2018). Aptitude of whole flour from different triticale (x Triticosecale Wittmack) genotypes for elaboration of cookies. Semiárida, 25(1). Retrieved from https://ojs.unlpam.edu.ar/index.php/semiarida/article/view/2703

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Artículos Científicos y Técnicos