Characterization of Dough Rheological Properties and Bread Quality from Different Triticale Varieties and Fermented Dark Brewers’ Spent Grain
Source abstract
Abstract
Triticale grains and brewers’ spent grain (BSG) offer promising, sustainable ingredients for bread development, as triticale adapts well to climate change and BSG is a low-cost by-product supporting zero-waste goals. This study evaluated the rheological properties of dough and bread quality obtained from seven triticale cultivars (Ingen 35, Ingen 93, Ingen 40, Ingen 33, Ingen 54, Costel, and Fanica) grown in the Republic of Moldova, with the addition of 5% and 10% fermented dark BSG (BSGF). BSGF incorporation decreased dough stability and protein network strength, as indicated by Mixolab parameters, while the pasting properties varied according to the cultivar. Dynamic rheology showed reductions in storage (G′) and loss (G″) moduli, with tan δ < 1 for all samples. Increasing BSGF levels reduced falling number, Alveograph tenacity, extensibility, baking strength, and Rheofermentometer parameters. In bread, BSGF addition decreased loaf volume and porosity while significantly increasing acidity. Color analysis showed reduced lightness (L*) and increased redness (a*). Texture profile analysis indicated increased hardness and adhesiveness, with stable cohesiveness and reduced resilience. Sensory evaluation revealed improved color and a “hearty” texture at 5% inclusion, whereas 10% resulted in a denser structure and lower acceptability. BSGF significantly influenced the rheological, physicochemical, and sensory properties of triticale bread, highlighting the need for formulation optimization.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food composition and properties · Polysaccharides Composition and Applications · Wheat and Barley Genetics and Pathology
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
Bogdan Petriceicu Hașdeu University Center of Cahul, Technical University of Moldova, MD-3909 Chisinau, Moldova
Faculty of Food Engineering, “Stefan cel Mare” University, 720229 Suceava, Romania
Applied Genetics Laboratory, Institute of Genetics, Physiology and Plant Protection, Moldova State University, 20 Padurii St., MD-2002 Chisinau, Moldova
Funding
Ministry of Research, Innovation and Digitization
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