Cereal Chem 58:351 - 354.  |  VIEW ARTICLE
Triticale Lipids: Composition and Bread-Making Characteristics of Triticale Flours.

H. J. Zeringue, Jr., B. Singh, and R. O. Feuge. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

Ten lipid-altered flours of southern-grown triticale were evaluated by standard baking tests and other performance tests. The lipid contents of whole-grain and milled flours of triticale were altered by four defatting procedures using three different solvents and by one storage procedure conducted at room temperature in controlled relative humidity. Volume of loaves made from whole-grain and milled flours were affected little when lipids (mostly neutral) were removed with hexane, but volume decreased when the more polar lipids (glycolipids and phospholipids) were also extracted, using 95% ethanol or 80% aqueous butanol. When hexane-defatted, milled flour was fractionated into gluten and starch-water-solubles fractions and the gluten fraction extracted with 80% 1-butanol, the reconstituted flour resulted in a loaf volume of 210 Cereal Chem compared to a volume of 155 Cereal Chem for an unfractionated milled flour extracted with 80% 1-butanol. Whole-grain flour stored in air at a relative humidity of 64% for seven weeks gave a better loaf volume than did the control (+15 ), but milled flour stored under the same conditions resulted in a loaf volume lower than that of the control (-30 ). Lipid content and composition of the untreated and treated flours are presented to explain the breadmaking characteristics of the defatted triticale flours.