Comparison of Protein and Starch Content of Substituted and Complete Triticales (X Triticosecale Wittmack): Contribution to Functional Properties

The starch and protein content of substituted and complete triticales were quantitated and evaluated for their contribution to the functional properties of flours by means of the amylograph, farinograph, and the breadmaking test. Although no clear differences were observed in the starch and protein contents of the two triticale genotypes, a detailed analysis of their components revealed compositional differences between them. The amylose content was lower in the substituted triticales Duron S and Alamos 83 than in the complete types Tarasca 87 and Brumby II (P ≤ 0.05). Among the protein fractions, only the albumin and the total polymeric protein, although with an opposite effect, significantly contributed to the rheological properties of triticale doughs evaluated with the farinograph and in the breadmaking test. The SDS-PAGE test showed that the substituted triticales contained an additional HMW-GS band that was not observed in the complete triticales. Amylograph peak temperatures and maximum viscosities, farinograph development times, and loaf volumes of triticale doughs were higher in substituted triticale flours than those of the complete ones. This study demonstrated that the triticale genotypes can be differentiated not only by quantitating their starch and protein composition, but also by testing their functional dough properties.