PONDICHERRY UNIVERSITY

PROCESSING OF TRITICALE
FS&T 431 FOOD PLANT EQUIPMENT

NIDHARSHANA.S
20396012
I M.Sc., FOOD SCIENCE AND TECHNOLOGY
5/13/2021
PROCESSING OF TRITICALE (×TRITICOSECALE)

INTRODUCTION:

Triticale is a type of small grain cereal developed by hybridization of wheat

(Triticum) and rye (Secale). This hybridization is mainly done to combine the yield
potential, grain quality and uniformity attributes of wheat with the vigor and rye with
hardiness, environment and disease tolerance. Triticale is high in protein, high yielding
and drought tolerant. The first commercial triticale was reported in 1968.

PRODUCTION STATUS:

The primary producers of triticale are Poland, Germany, Belarus, France and
Russia. According to FAO (Food and Agriculture Organization), in 2014, 1.7million tons
were harvested in 37 countries across the world.

PROPERTIES:

Triticale grains are yellowish brown in colour, dull, elongated oval, wrinkled grain,
8–12 mm long × 2.5–4 mm wide, 23–36 grains per gram; easily rubbed from the husks.
the triticale grain shells are oblong. Their external morphology is similar to wheat and
rye. The shriveled grain is the main quality defect in many triticale cultivars resulting in
smaller hectoliter weight and in low milling yield which has been overcomed in the new
cultivars.
CROSS SECTION OF WHEAT AND TRITICALE
 STRUCTURE (THIS IS RYE THAT IS ALMOST SIMILAR TO TRITICALE)

The composition of triticale is given by the following table.

Component Percent of dry matter

Protein 18.71
Fiber 3.10
Fat 1.61
Calcium 0.12
Phosphorus 0.44
Total sugars (as invert) 5.74
Starch 67.78
Amino acids
Threonine 0.39
Valine 0.93
Methionine 0.40
lsoleucine 0.76
Leucine 1.23
Phenylalanine 0.85
Lysine 0.57
Histidine 0.45
Arginine 0.80
Source: Waibel et al., 1982, University of Minnesota
 Based on the extraction rate, the protein content in triticale may decrease between
15 and 28%. If the flour is analysed the hardness is decreased up to 26.9% in soft
triticales, 14.5% in semi hard and 9.6% in hard triticales. Ash increases as the extraction
rate increases since that cause a increase of bran in flour.

There are two types of proteins in wheat – gluten and non-gluten proteins. The wet
gluten ranges between 24-25% lower than wheat. Triticale protein contains 27.9% of
prolamines and 32.3% of glutelins. As flour concentration goes up, glutelins increases
and prolamines decrease. The molecular weight of prolamines is 25000-70000, for
triticale 22000-100000. Sulfhydryl content is similar wheat between 0.87-2.16µM/g.
Secalins, a prolamine glycoprotein from rye, have a negative effect on the bread quality.

CHANGES IN
PROTEIN

Starch components also decreases after milling without affecting other

components. Gelatinization temperature and enthalpy for triticale with moisture content
of 70% are 58-62˚C and 4.1-6.6J/g.

Polar lipids have favourable influence during bread making while non polar have
detrimental effect. Triticale has higher phosphatidyl-choline and phosphatidyl
ethanolamine than wheat and rye.

Generally triticale flours have high protein yield compared to wheat but most of it
is lost during milling as there is no specialized milling process for triticale. Triticale
flours are rich in lysine which is generally low in cereal grains. It has high content of
insoluble dietary fibre and low amount of glutenins resulting in a reduced or weak gluten
formation and high alpha amylase activity reduces the dough properties. So it must be
combined with wheat or rye for better results. The table which follows gives a
comparison of triticale functional properties with wheat.

Properties Level
Starch granule size Slightly larger
Water binding capacity Highly effective
Water soluble protein Higher
Gluten quality Lower efficiency
Viscosity/elasticity Moderate
Dough stickiness Higher
Gas retention Lower
Bread
Texture Coarser
Flavor Strong, nutty, sweet
Shelf life Shorter

PROCESSING:

Triticale can be milled into flour using standard wheat or rye flour-milling
procedures (Weipert, 1986). However, the wheat milling process is more suitable for
obtaining maximum triticale flour extraction rates, mainly because rye flour milling
precludes the use of smooth rolls (smooth rolls tend to flake rye middlings due to their
high pentosan content) thus reducing flour extraction rates.

Early triticale lines tended to produce low flour yields due to long grains with a
deep crease and incomplete plumpness, which made it difficult to obtain high extraction
rates of lowash flours. More recent triticales possessing improved grain shape and
plumpness have flour yields equal or closer to those of wheat.

At low ash content, semi-hard and soft triticales show higher flour extraction rates
than do hard triticales, which in this sense resemble durum wheat more than bread wheat.
One way to improve the milling performance of triticale is to mill wheat-triticale grain
blends. Some stated that blending wheat and triticale grains in a 75:25 ratio prior to
milling produce flour yields equal to those of wheat milled alone. Although blending
wheat and triticale may not be desirable when there is no shortage of wheat, it may be
acceptable in countries aiming to reduce wheat imports. The milling quality of triticale
should not be a constraint when it is used to produce whole meal and high-ash flour
baking products.

Moisture content is an important parameter during storage and processing. The

storage moisture content must not be greater than 14% but the moisture content during
harvest is around 20%.

The modern flour milling involves the same steps as that of wheat as follows:

 Cleaning: triticale is cleaned to remove impurities such as sticks and stones and
other course and fine materials. The whole grain is then passed for further
processing into the conditioning bins.

 Tempering and conditioning: At this stage in the milling process, soaking of the
grain in water takes place for easy removal of the bran. The triticale grain moisture
content must be increased to only 16% to ensure high yield. Conditioning is done
before flour milling process to ensure moisture content is uniform throughout the
grain. Moisture helps to prevent the bran (outer layer) from breakage during
milling.

 Gristing: It refers to the blending of conditioned and cleaned triticale and wheat in
a ratio of 75:25 to increase the yield and in different combinations with different
varieties to get the desired flour.

 Breaking: The conditioned grist goes through a series of milling rolls rotated at
various speed levels. The rolls only split the grains open to separate the inner white
portion form the bran. Triticale is milled into flours, meals, and whole kernel meals
and flours, differing in their mineral content, colour, and coarseness.

 Separation: different particle size is separated using sieve screens or sifters of

different sizes.

 Reduction: The remaining particle size is ground to further reduce the size into
powders. With repeated milling and sifting, the meal becomes fine flour, wheat
germ and wheat bran. These can be sold separately, used to produce different
flours or used together to produce whole meal flour.

Since triticale is not a declared bread grain, there are no grades regulating its
milling and baking quality. The test weight has to be considered, as it assesses the
 shrivelling and the structure of triticale kernels, which may be detrimental to the flour
yield. The minimum falling number for triticale is between those of wheat (250 s) and
of rye (100 s) and should be 120-150 s which reflect the enzymatic situation.

FLOWCHART OF TRITICALE PROCESSING

SEPARATOR
ENTOTLER FIRST BREAK ROLLS
- removes sticks D & E - dietary fiber
- removes affected - reduce into small
stones and fine
grains pieces
materials

ASPIRATOR TEMPERING
SIFTER
-removes lighter - adding moisture to C & D - bran
- separates based on
impurities in an air grains by 16% to
size
stream increase yield

WASHER DESTONER
DISC SEPARATOR REDUCING ROLLS A & B - confectionery
- high speed rotors flours , macroni
-removes other - grind to fine
wash grains and flours
foreign material particle size
destones

MAGNETIC
SCOURER SIFTING
SEPARATOR
- removes impurities - separates the final A, B, C - bread flours
- removes metal
and roughage products
impurities

A – Central part of the endosperm

B – Intermediate part of the endosperm

C – Peripheral part of the endosperm

D – Aleurone layer and seed coat

E – Seed and fruit coat

APPLICATIONS:

» The triticale flour can be used where there is no need for gluten development. It is
best suited in cookies and biscuits where there is no rising during baking. The flour
grade striven for in triticale processing should be based on a content of minerals of
0.80%, giving an extraction yield of about 75-80% of flour. The flour is used in
 baking industry as partial substitute for wheat flours in products like breads,
tortillas, cakes, cookies. Commercially triticale flour is sold in the following forms:
 Hard
 Semi hard
 Soft
 Blends

The function of triticale in baked goods is similar to that of rye and wheat. Typical
baking conditions for triticale flour containing blends

Baked Formulation Condition

goods
Bread 90% triticale flour, 10% rye flour Baking temp 235-245˚C
Layer cake 100% triticale flour Proper chlorine treatment of
20-50% triticale flour with an flour
emulsifier
Tortillas 50-100% triticale flour Addition of 2% vital gluten

» Films: Edible and biodegradable films were developed from triticale based
ingredients for food applications. Triticale protein was processed into films with
varying glycerol contents (20−33 g/100 g protein).
» Triticale has great potential for malting and brewing due to high α-amylase and
proteolytic activities as well as low gelatinization temperatures of starch. PI
(isoelectric point) of triticale proteins ranged from 5.1 to 6.6.
» Sprouted seeds, crushed or whole sprouts, can be used in the production of
functional foods. The high content of amino acids, in comparison with other cereal
crops, favorably characterizes this culture as a raw material for food production.
» Other uses: oriental noodles, dense flat breads, high fibre extruded product like
snack bars.

Taste: has mostly earthy, sweet and nutty flavor

Colour: It has a darker colour, due to which it is limited in some goods. The colour also
acts as subtract for the maillard reaction.

Structure: It aids in structure development and mechanical stability of baked goods.

Water absorption: support dough stability and handling.

High alpha amylase activity: it is highly advantageous in malting and brewing but not in
bread making.

REFERENCE:

» Leon E. Alberto, Perez T.Gabriela, Ribotta D.Pablo (2008) Triticale flours:

composition, properties and utilization, Food 2(1), 17-24, Global Science Books.
» Weipert D. (1996) Rye and triticale. In Henry R.J., Kettlewell P.S. (eds) Cereal grain
quality. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-1513-8_7
» Zhu, F., Triticale: Nutritional composition and food uses, Food Chemistry (2017),
http://dx.doi.org/10.1016/j.foodchem.2017.09.009