Studies regarding rheological properties of triticale, wheat and rye flours

In this paper it was study the rheological properties of triticale, wheat and rye flours and also of mixed flours obtained from triticale and wheat in different percentages using the Mixolab system. It was calculated the primary parameters from the rheological profile: water absorption (WA,%), stability (ST, min), mechanical weakening (C1, Nm), minimum torque (C2, Nm), peak torque (C3, Nm), cooking stability (C4, Nm) and setback (C5, Nm), the angle between ascending and descending curves (α, β, γ and δ), which correspond to the arc tangent of the four curve angles. The scores of the index defined by Mixolab Profiler: absorption potential or Water absorption index (WAI), Mixing index (MI), Gluten+ index (GI), maximum viscosity during heating expressed as viscosity index (VI), starch stability or amylolysis index (AI) and starch retrogradation - retrogradation index (RI) were also presented. The results highlighted that the Mixolab profile of triticale, wheat and rye flours are different and the triticale incorporated at different levels (20-50%) into wheat flour significantly change the rheological parameters of dough.