Cereal Chem 49:187 - 193.  |  VIEW ARTICLE
Comparative Mixing and Baking Properties of Wheat and Triticale Flours.

K. Lorenz, J. Welsh, R. Normann, and J. Maga. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

Samples of both spring and winter wheats and triticale were compared in their chemical analyses and mixing and baking properties. Triticale grains were generally higher in protein than the wheats, but the flours milled from the wheats showed a higher protein content than the triticale flours. The mixograph indicated shorter mixing times and less mixing tolerance for the tritical samples. Bread of very acceptable quality was produced from triticale flour. Changes in absorption and mixing time from those indicated by the mixograph and modifications in the mixing procedure were required to produce such bread.