Investigated the Effect of Quality, Rheological and Shelf Life of Mold Bread Hybrid (Triticale- Wheat)

The need to feed the growing population, shortage of water resources for the production of wheat and lack of quality wheat flour to produce bread, it is necessary to use other sources of cereal. The aim of this study was to investigate the effect of replacement of wheat flour by triticale flour and adding tragacanth gum on quality and shelf life of bread.
Triticale flour in 3 levels (0, 25 and 50 %) replacement by wheat flour and tragacanth gum in levels (0, 0.3, 0.6 and 0.9 %) added to dough, and the quality properties such as moisture content, volume, porosity, textural properties and sensory characteristics and shelf life were evaluated.
The result showed that replacement of triticale flour and added tragacanth gum increased moisture content of bread, while adding triticale flour reduced softness and specific volume of bread, however by increased tragacanth gum to 0.6 % concentration texture and specific volume was improved. Adding 25% triticale flour and 0.6% tragacanth gum delayed the staling of bread. The similar sample to the control regarding the sensory properties was the sample with 25% triticale flour 0.6% tragacanth gum.
Replacing 25% of wheat flour with triticale flour, (Sanabad varieties) is recommended as the first edible cultivars in bread production in Iran with gum tragacanth at 0.6 % for strengthening and improvements of the gluten network in bread.