THE PUFF-PASTRY MAKING PROPERTIES OF TRITICALE FLOUR

B. Czank, P. Ács, Zs. Kovács, É. Cs. Czankné, L. Bóna

The flour (100% Tc) of the triticale variety GK Szemes bred at the Cereal Research Non-Profit Ltd. was tested for food purposes, namely, for puff-pastry making properties. The control dough was made of BL 55 plain wheat flour (100% BL). Flour mixtures (flour mixtures I and II) were prepared by mixing wheat flour and triticale flour to different ratios. The flours, their mixtures, and the puff-pastry made of them, respectively, were analyzed according to the terms of the Hungarian Food Codex for the following rheological traits: gluten content, falling number, farinograph water absorption, and extensibility. The data reflected that the triticale flour and wheat flour mixtures had advantageous baking industrial properties. The dough of flour mixtures was easier to handle manually than the control. The dough on flour mixture II basis was ranked higher than that of flour mixture I in terms of sensory properties. Therefore flour mixture II had been chosen to bake Chelsea bun-type puff-pastry with savoury (pizza cream) flavouring. Triticale has favourable agronomic traits and beneficial nutrition value and therefore it is expected to become a valuable food component.

Keywords: triticale, flour mixture, puff-pastry

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