EVALUATION OF TRITICALE FOR THE MANUFACTURE OF NOODLES

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Abstract
According to the literature the protein nutritive value of triticale is higher than that of wheat. For this reason, and others, the possibility of using triticale in noodles was investigated. Regular noodles and egg noodles were prepared from all‐purpose flour, durum flour, trititale flour, as well as from semolina and were evaluated by panels for flavor and firmness after cooking times of 10, 15, 25 and 30 min. Regular noodles made from triticale flour had the shortest cooking time and the best cooking tolerance. There were no statistically significant differences in the flavor of the noodles among the flours used. The regular triticale noodles had a higher cooking loss compared to the other noodle samples. However, the addition of eggs to the noodle recipe eliminated any statistically significant differences in cooking loss between noodles made from the different flours. It was concluded that triticale, which at present is used in animal feeds, can be used for the manufacture of noodles.

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