Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars

The aim of this research is to investigate the quality of different triticale cultivars (Ingen 35, Ingen 33, Ingen 93, Ingen 54, Ingen 40, Fanica and Costel) cultivated in the Republic of Moldova from the point of view of the flour, dough, and bread quality characteristics. This research may be of great importance for producers and consumers due to the high production capacity, wide adaptability, economic significance in human foods and nutritional value of triticale cultivars. The triticale flours were analyzed for moisture, ash, protein, wet gluten, fat, carbohydrates, acidity and color parameters (L*, a* and b* values). According to the chemical values, the triticale flours were suitable for breadmaking. The moisture content was less than 14% for all triticale varieties, indicating a long shelf life during its storage and the lowest protein content of 13.1%. The mixing, pasting and fermentation characteristics of triticale dough were analyzed using Mixolab, falling number, dynamic rheometer, alveograph and rheofermentometer devices. All triticale flours presented high levels of α-amylase, with falling number values being less than 70 s. The bread quality characteristics analyzed were the loaf volume, porosity, acidity, and sensory characteristics, and the textural parameters examined were the hardness, gumminess, chewiness, cohesiveness, and resilience. Our data showed large differences in breadmaking quality parameters. However, according to the sensory data, all the bread samples except those obtained from the Costel variety were of a very good quality, being within a total sensory range of 25.26-29.85 points. According to the relationships between flour, dough and bread characteristics obtained through principal component analysis, it may be concluded that the triticale varieties Costel, Ingen 33, Ingen 93 and Fanica, and Ingen 35 were more closely associated with each other. Significant differences were found between the triticale variety samples Ingen 40, Fanica, and Ingen 35 and between Ingen 54, Ingen 33, Costel, and Ingen 93.

Effects of different triticale inclusion levels on broilers' growth parameters: A meta-analysis

Triticale is currently used in poultry nutrition as an alternative energy source to conventional cereals like maize and wheat. Many articles emphasized controversial results regarding its inclusion levels on broiler growth parameters. This study aimed to evaluate the overall impact of triticale and its appropriate incorporation level on the growth performance of broiler chickens via a meta-analysis. In February and April 2022, papers investigating the influence of triticale on broiler's live body weight (LBW), body weight gain (BWG), feed intake (FI), and feed conversion ratio (FCR) were identified on Google Scholar, PubMed, and Science Direct. Based on the eligibility criteria of PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines, 19 articles were recorded and divided into 62 experiments according to the inclusion percentages of triticale. Using the random-effects models, Hedges' g effect size of dietary triticale treatment was calculated to determine the standardized means difference (SMD) at a 95 % confidence interval (95 % CI). The triticale inclusion in the diet increased the broiler's BWG, FI, and FCR but decreased the broiler's LBW. The meta-regression showed that there was a positive correlation between the inclusion of triticale from 0 to 20 % and the broiler's LBW and FI. Although the funnel plot and the Egger linear test suggested significant publication bias for the LBW factor, this study remains valuable for understanding the impact of triticale on broiler growth parameters. In conclusion, the inclusion of triticale up to 20 % in broiler diets could be recommended to obtain optimal performance.

Development of a Set of Wheat-Rye Derivative Lines from Hexaploid Triticale with Complex Chromosomal Rearrangements to Improve Disease Resistance, Agronomic and Quality Traits of Wheat

An elite hexaploid triticale Yukuri from Australia was used as a bridge for transferring valuable genes from Secale cereale L. into common wheat for enriching the genetic variability of cultivated wheat. Non-denaturing-fluorescence in situ hybridization (ND-FISH) identified that Yukuri was a secondary triticale with a complete set of rye chromosomes and a 6D(6A) substitution. Seed protein electrophoresis showed that Yukuri had a unique composition of glutenin subunits. A set of Yukuri-derived wheat-rye introgression lines were created from a Yukuri x wheat population, and all lines were identified by ND-FISH with multiple probes and validated by diagnostic molecular marker analysis. A total of 59 wheat-rye introgression lines including modified chromosome structural variations of wheat, and new complex recombinant chromosomes of rye were detected through ND-FISH and Oligo-FISH painting based on oligonucleotide pools derived from wheat-barley genome collinear regions. Wheat lines carrying the 1R chromosome from Yukuri displayed resistance to both stripe rust and powdery mildew, while the lines carrying the 3RL and 7RL chromosome arms showed stripe rust resistance. The chromosome 1R-derived lines were found to exhibit a significant effect on most of the dough-related parameters, and chromosome 5R was clearly associated with increased grain weight. The development of the wheat-rye cytogenetic stocks carrying disease resistances and superior agronomic traits, as well as the molecular markers and FISH probes will promote the introgression of abundant variation from rye into wheat improvement programs.

Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications

Triticale-based biscuits were formulated with increasing substitution levels (i.e., 0, 25, 50, 75, and 100% w/w) of malted triticale flour (MTF). The products were analyzed for technological and nutritional characteristics, including the evaluation of the in vitro starch digestion. The results indicated that the substitution of triticale flour with MTF increased (p < 0.05) the total dietary fiber and ash contents. Total starch decreased (p < 0.05) when the level of MTF increased in the formulation, causing an increase in reducing sugars and an increase in the starch hydrolysis index and in the in vitro predicted glycemic index (pGI). The hardness and spread ratio values of biscuits decreased (p < 0.05) with increasing levels of MTF in the recipe. The lightness of doughs and biscuits decreased (p < 0.05) with increasing MTF levels. Overall, MTF could be used to formulate biscuits with higher dietary fiber content than native triticale flour and a medium to high in vitro glycemic index value as a function of the substitution level.

Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour

The aim of this study was to evaluate the effect of the addition of vital wheat gluten to triticale flour on its thermal and rheological properties. In the tested systems (TG), triticale flour from Belcanto grain was replaced with vital wheat gluten in the amounts of 1%, 2%, 3%, 4% and 5%. Wheat flour (WF) and triticale flour (TF) were also tested. For the tested flours and mixtures with gluten, the falling number, gluten content, as well as the parameters of gelatinization and retrogradation characteristics using differential scanning calorimetry (DSC) and characteristics of pasting using a viscosity analyzer (RVA) were determined. In addition, viscosity curves were plotted, and viscoelastic properties of the obtained gels were also assessed. It was observed that there were no statistically significant differences between the TF and TG samples in terms of falling number. The average value of this parameter in TG samples was 317 s. It was found that the replacement of TF with vital gluten reduced the gelatinization enthalpy and increased the retrogradation enthalpy, as well as the degree of retrogradation. The highest viscosity was characterized by the WF paste (1784 mPa·s) and the lowest by the TG5% mixture (1536 mPa·s). Replacing TF with gluten resulted in a very visible decrease in the apparent viscosity of the systems. In addition, the gels based on the tested flours and TG systems had the character of weak gels (tan δ = G″/G' > 0.1), while the values of the parameters G' and G″ decreased as the share of gluten in the systems increased.

Exploiting Rye in Wheat Quality Breeding: The Case of Arabinoxylan Content

Rye (Secale cereale subsp. cereale L.) has long been exploited as a valuable alternative genetic resource in wheat (Triticum aestivum L.) breeding. Indeed, the introgression of rye genetic material led to significant breakthroughs in the improvement of disease and pest resistance of wheat, as well as a few agronomic traits. While such traits remain a high priority in cereal breeding, nutritional aspects of grain crops are coming under the spotlight as consumers become more conscious about their dietary choices and the food industry strives to offer food options that meet their demands. To address this new challenge, wheat breeding can once again turn to rye to look for additional genetic variation. A nutritional aspect that can potentially greatly benefit from the introgression of rye genetic material is the dietary fibre content of flour. In fact, rye is richer in dietary fibre than wheat, especially in terms of arabinoxylan content. Arabinoxylan is a major dietary fibre component in wheat and rye endosperm flours, and it is associated with a variety of health benefits, including normalisation of glycaemic levels and promotion of the gut microbiota. Thus, it is a valuable addition to the human diet, and it can represent a novel target for wheat-rye introgression breeding.

Pyramiding wheat pre-harvest sprouting resistance genes in triticale breeding

Pre -harvest sprouting (PHS) is an important problem in cereal production reducing yield and grain quality. After decades of improvement, triticale remains particularly susceptible to PHS but no resistance genes or QTLs were identified so far in this species. As wheat shares the A and B genomes with triticale, wheat PHS resistance genes can be introgressed into triticale genome by recombination after interspecific crosses. In this project, three PHS resistance genes have been transferred from wheat to triticale by marker-assisted interspecific crosses, followed by four backcrosses. The gene TaPHS1 from the 3AS chromosome of cultivar Zenkoujikomugi (Zen) and the TaMKK3 and TaQsd1, respectively located on the 4AL and 5BL chromosomes derived both from cultivar Aus1408, were pyramided in the triticale cultivar Cosinus. Only the TaPHS1 gene increases consistently the PHS resistance in triticale. The lack of efficacy of the other two genes, especially TaQsd1, could be the result of an imperfect linkage between the marker and the gene of interest. The introduction of PHS resistance genes did not alter agronomic nor disease resistance performances of triticale. This approach leads to two new, agronomically performant and PHS-resistant triticale cultivars. Today, two breeding triticale lines are ready to enter the official registration process.

Relationships between grain, flour, and dough quality characteristics and solvent retention capacity tests of twelve triticale cultivars and parental species

Relationships amongst solvent retention capacity (SRC) profiles and quality characteristics of triticale cultivars were investigated. Superior triticale grains resulted into flours with preferable quality attributes for baking bread. Standard and supplementary SRC-values exhibited significant correlation with grain, flour, and dough quality. Positive correlations among sucrose-SRC with ash, pentosan, and ferulic acid (FA) contents were significant. The standard SRC-profiles along with metabisulfite-SRC (MBS-SRC) and ethanol-SRC exhibited significant correlation with damaged starch (DS) content. The ethanol-SRC demonstrated strong correlations with water absorption capacity, FA, and Dmax-value alveolab parameter. Triticale flours containing a higher amount of anti-parallel β-sheets and tyrosine exhibited higher lactic acid-SRC (LA-SRC) and gluten-performance-index (GPI). Positive correlations between sodium dodecylsulphate-SRC (SDS-SRC) and anti-parallel β-sheets percentages were noticed. The LA-SRC, GPI, MBS-SRC, SDS-SRC, and SDS+MBS-SRC were positively correlated with SDS-sedimentation, gluten index and negatively to sulfhydryl-groups content. Triticales having higher LA-SRC and MBS-SRC resulted in dough with higher strength and tenacity.

Postprandial Glycaemic and Insulinaemic Responses after Consumption of Activated Wheat and Triticale Grain Flakes

Increasing evidence shows that whole grain consumption is protective against metabolic disorders. Protective bioactive substances of whole grains include fibre and antioxidants. Activation of grains can increase the amount of phenolic compounds and their bioavailability, but there is little evidence about their effect on glycaemic and insulinemic responses. Therefore, the aim of this study was to investigate glycaemic and insulinemic responses after consumption of flakes made from activated wheat and activated triticale grains. Eighteen healthy subjects (7 men and 11 women) were given activated wheat or activated triticale flakes. As a reference, a standard glucose solution was used. Plasma glucose and serum insulin were measured during 120 minutes. Both, activated wheat and activated triticale flakes, show improved glycaemic profile, inducing a lower and more stable glycaemic response. However, statistically significant differences in insulin response were found only in the group who have taken activated triticale flakes and not in the group who have taken activated wheat flakes. Activated triticale flakes induced lower insulin response in all postprandial phases and a more stable concentration of insulin. Thus, activated triticale flakes could be beneficial for the prevention and treatment of metabolic disorders.

Interspecific and intergeneric hybridization as a source of variation for wheat grain quality improvement

The hybridization events with wild relatives and old varieties are an alternative source for enlarging the wheat quality variability. This review describes these process and their effects on the technological and nutritional quality. Wheat quality and its end-uses are mainly based on variation in three traits: grain hardness, gluten quality and starch. In recent times, the importance of nutritional quality and health-related aspects has increased the range of these traits with the inclusion of other grain components such as vitamins, fibre and micronutrients. One option to enlarge the genetic variability in wheat for all these components has been the use of wild relatives, together with underutilised or neglected wheat varieties or species. In the current review, we summarise the role of each grain component in relation to grain quality, their variation in modern wheat and the alternative sources in which wheat breeders have found novel variation.

Triticale: Nutritional composition and food uses

Triticale (× Triticosecale Wittmack), a man-made cereal from wheat and rye hybridization, is mainly used as animal feed. In recent years, there has been increasing interest in utilising triticale for food production. Some chemical constituents (e.g., starch and non-starch polysaccharides) of triticale as well as the genetic variability in nutritional composition have been much studied. Various food and beverage products of triticale have been developed, including bakery products (e.g., bread and cookie), pasta, malt, spirit, yoghurt, and biodegradable and edible films. Focusing on the literatures from the last 5years, this mini-review summarises the recent advances in the nutritional composition and diverse food uses of triticale. There is a wide variation in the chemical composition of triticale, which suggests the potential of triticale asa cereal alternative for various food and beverage applications.

Characteristics of modern triticale quality: glutenin and secalin subunit composition and mixograph properties

Triticale is a hardy, high yielding cereal crop with a reputation for poor gluten strength. The secalogluten formation capacity was investigated in 17 modern triticale cultivars by defining their HMW glutenin and 75K γ-secalin alleles and then assessing SDS-sedimentation height and mixograph parameters in a subset of cultivars. The allelic diversity was poor with only 13 alleles identified at four loci; nevertheless, sufficient variability existed to allow secalogluten improvement through crossbreeding and selection. SDS-sedimentation height of triticale (35.5 mm) and mixing time (2.7 min) was equivalent to soft wheat but significantly less than hard wheat. However, flour protein content was 16% less in triticale compared to wheat, despite similar grain protein contents, suggesting triticale stores a lower proportion of grain protein in the endosperm. The confounding factor of protein content must be considered as part of an equitable analysis of gluten quality in cultivar breeding, in the interpretation of previous triticale research, and when comparing triticale to wheat. Improved glutenin properties will expand the utility of triticale in human food products and, thus, increase potential profitability.