QUALITY EVALUATION OF THE SELECTED TRITORDEUM LINES

Nowadays, the tritordeum as a wheat and wild Chilean barley cross represents a new crop, which could be in a decade potentially used in a baking industry. The article describes the results of comparative study of the six tritordeum lines and commercial wheat flour quality in a three-crop year period. Related to standard (i.e. wheat flour), the basic analytical characteristics showed comparable ash content as well as higher protein content with significantly lower quality (averagely about 40% in both cases). Non-fermented and fermented dough properties of tritordeum flours and their composites (50:50) with wheat one were tested by custom rheological tests. Technological times and dough volumes in single stages of the fermentation process were insignificantly shorter and higher, respectively. Laboratory baking test as a direct consumer’s quality indicator was also performed, and its results revealed approx. 15% bread volume increase – it was statistically unimportant through three-crop testing. Statistic methods of ANOVA, PCA and CA used for evaluation of tritordeum samples and their origin effects confirmed higher importance of harvest year. Results of our study predicted possibility of tritordeum bakery usage in near future