Dietary fiber in triticale grain: Variation in content, composition, and molecular weight distribution of extractable components

Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars

The aim of this research is to investigate the quality of different triticale cultivars (Ingen 35, Ingen 33, Ingen 93, Ingen 54, Ingen 40, Fanica and Costel) cultivated in the Republic of Moldova from the point of view of the flour, dough, and bread quality characteristics. This research may be of great importance for producers and consumers due to the high production capacity, wide adaptability, economic significance in human foods and nutritional value of triticale cultivars. The triticale flours were analyzed for moisture, ash, protein, wet gluten, fat, carbohydrates, acidity and color parameters (L*, a* and b* values). According to the chemical values, the triticale flours were suitable for breadmaking. The moisture content was less than 14% for all triticale varieties, indicating a long shelf life during its storage and the lowest protein content of 13.1%. The mixing, pasting and fermentation characteristics of triticale dough were analyzed using Mixolab, falling number, dynamic rheometer, alveograph and rheofermentometer devices. All triticale flours presented high levels of α-amylase, with falling number values being less than 70 s. The bread quality characteristics analyzed were the loaf volume, porosity, acidity, and sensory characteristics, and the textural parameters examined were the hardness, gumminess, chewiness, cohesiveness, and resilience. Our data showed large differences in breadmaking quality parameters. However, according to the sensory data, all the bread samples except those obtained from the Costel variety were of a very good quality, being within a total sensory range of 25.26-29.85 points. According to the relationships between flour, dough and bread characteristics obtained through principal component analysis, it may be concluded that the triticale varieties Costel, Ingen 33, Ingen 93 and Fanica, and Ingen 35 were more closely associated with each other. Significant differences were found between the triticale variety samples Ingen 40, Fanica, and Ingen 35 and between Ingen 54, Ingen 33, Costel, and Ingen 93.

Composition of Whole Grain Dietary Fiber and Phenolics and Their Impact on Markers of Inflammation

Inflammation is an important biological response to any tissue injury. The immune system responds to any stimulus, such as irritation, damage, or infection, by releasing pro-inflammatory cytokines. The overproduction of pro-inflammatory cytokines can lead to several diseases, e.g., cardiovascular diseases, joint disorders, cancer, and allergies. Emerging science suggests that whole grains may lower the markers of inflammation. Whole grains are a significant source of dietary fiber and phenolic acids, which have an inverse association with the risk of inflammation. Both cereals and pseudo-cereals are rich in dietary fiber, e.g., arabinoxylan and β-glucan, and phenolic acids, e.g., hydroxycinnamic acids and hydroxybenzoic acids, which are predominantly present in the bran layer. However, the biological mechanisms underlying the widely reported association between whole grain consumption and a lower risk of disease are not fully understood. The modulatory effects of whole grains on inflammation are likely to be influenced by several mechanisms including the effect of dietary fiber and phenolic acids. While some of these effects are direct, others involve the gut microbiota, which transforms important bioactive substances into more beneficial metabolites that modulate the inflammatory signaling pathways. Therefore, the purpose of this review is twofold: first, it discusses whole grain dietary fiber and phenolic acids and highlights their potential; second, it examines the health benefits of these components and their impacts on subclinical inflammation markers, including the role of the gut microbiota. Overall, while there is promising evidence for the anti-inflammatory properties of whole grains, further research is needed to understand their effects fully.

Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications

Triticale-based biscuits were formulated with increasing substitution levels (i.e., 0, 25, 50, 75, and 100% w/w) of malted triticale flour (MTF). The products were analyzed for technological and nutritional characteristics, including the evaluation of the in vitro starch digestion. The results indicated that the substitution of triticale flour with MTF increased (p < 0.05) the total dietary fiber and ash contents. Total starch decreased (p < 0.05) when the level of MTF increased in the formulation, causing an increase in reducing sugars and an increase in the starch hydrolysis index and in the in vitro predicted glycemic index (pGI). The hardness and spread ratio values of biscuits decreased (p < 0.05) with increasing levels of MTF in the recipe. The lightness of doughs and biscuits decreased (p < 0.05) with increasing MTF levels. Overall, MTF could be used to formulate biscuits with higher dietary fiber content than native triticale flour and a medium to high in vitro glycemic index value as a function of the substitution level.

Creation and study of emmer (Triticum dicoccum) × triticale hybrids

Triticale (× Triticosecale Wittmack) is of great interest as an insurance crop that can ensure the stability of the gross harvest of feed and food grains at a lower cost. In Western Siberia, only winter triticale varieties are cultivated, however, spring triticales are important for cultivation in regions not suitable for winter crops. To create spring varieties with high yields and good grain quality, it is necessary to study and enrich the gene pool, identify donors of economically valuable traits. One of the possible ways to solve this problem can be through the production of secondary hexaploid triticales with the involvement of the tetraploid wild-growing species of emmer wheat Triticum dicoccum (Schrank) Schuebl. The aim of this work was to create and study hybrids of emmer T. dicoccum (Schrank) Schuebl. with hexaploid triticale using genomic in situ hybridization for staining of meiotic chromosomes and analysis of plant productivity elements in F4-F8. DT4, DT5, DT6 plants and the prebreeding F6 forms obtained from them - DT 4/168, DT 5/176 and DT 6/186 - were selected according to the characteristics of the productivity and the nature of the grain in the F4 hybrid population. The offspring of hybrids DT4 and DT5 and prebreeding forms DT 4/168 and DT 5/176 had an increased grain nature (over 750 g/l), but low productivity. The hybrid DT6 and the breeding form DT 6/186 obtained from it had high grain productivity (785 ± 41 and 822 ± 74 g/m2, respectively), but, like the paternal form of triticale UK 30/33, had a reduced nature of the grain. In F8 DT 6/186 plants, 7 homologous pairs of rye chromosomes and from 27 to 30 wheat chromosomes were found in meiosis, which indicates the presence of a complete rye genome and two wheat ААВВ genomes. Rye chromosomes showed stable formation of bivalents in contrast to wheat chromosomes, which caused the presence of aneuploids in plant populations. Thus, hexaploid forms DT 4/168 and DT 5/176 with well-made smooth grain and high grain size were obtained, which can be used as a source of this trait for selection of food-grade triticale. DT 6/186 is a promising form for further breeding in order to obtain high-yielding forms of triticale.

Exploiting Rye in Wheat Quality Breeding: The Case of Arabinoxylan Content

Rye (Secale cereale subsp. cereale L.) has long been exploited as a valuable alternative genetic resource in wheat (Triticum aestivum L.) breeding. Indeed, the introgression of rye genetic material led to significant breakthroughs in the improvement of disease and pest resistance of wheat, as well as a few agronomic traits. While such traits remain a high priority in cereal breeding, nutritional aspects of grain crops are coming under the spotlight as consumers become more conscious about their dietary choices and the food industry strives to offer food options that meet their demands. To address this new challenge, wheat breeding can once again turn to rye to look for additional genetic variation. A nutritional aspect that can potentially greatly benefit from the introgression of rye genetic material is the dietary fibre content of flour. In fact, rye is richer in dietary fibre than wheat, especially in terms of arabinoxylan content. Arabinoxylan is a major dietary fibre component in wheat and rye endosperm flours, and it is associated with a variety of health benefits, including normalisation of glycaemic levels and promotion of the gut microbiota. Thus, it is a valuable addition to the human diet, and it can represent a novel target for wheat-rye introgression breeding.

Rye: Current state and future trends in research and applications

After wheat, rye is the second most important raw material for bread and bakery products, and it is one of the most excellent sources of dietary fibres and bioactive compounds. Besides, rye is utilised in more and more other food products as well, such as breakfast cereals, porridges, pasta, snack products, etc. Interestingly, its production is decreasing worldwide, probably because of the expansion of other cereals (e.g. triticale), but also the effect of climate change can also play a role therein. However, there is no doubt that scientific research aimed at studying the possible health benefits and the potential of rye in the development of novel food products has intensified over the past decade.

The aim of our paper is to make a comprehensive review of the latest results on the compositional and technological properties of rye that fundamentally influence its utilisation for food purposes. Furthermore, this review aims to identify the current development directions and trends of rye products.

Energy Optimization in Different Production Technologies of Winter Triticale Grain

This article presents the results of a field experiment investigating the energy efficiency of grain produced by a semi-dwarf genotype of winter triticale at different levels of agricultural inputs. The energy efficiency of winter triticale grain production was evaluated in two low-input and two high-input cultivation practices that differed in the rate of nitrogen fertilizer (split application) and disease control. The energy inputs associated with the production of winter triticale grain at low levels of agricultural inputs were determined to be 14.5 to 14.7 GJ ha−1. Higher levels of agricultural inputs increased the demand for energy in grain production by 25% on average. The energy output of grain peaked (163.3 GJ ha−1) in response to a fertilizer rate of 120 kg ha−1 applied in a split ratio of 50:50 (BBCH 27/32) and two fungicide treatments (BBCH 31 and 39). The energy output of grain from the remaining cultivation regimes was 3–13% lower. The energy efficiency ratio was highest in the low-input cultivation regime with a nitrogen rate of 90 kg ha−1 split into two applications (60 and 30 kg ha−1 for BBCH 27 and 32, respectively), seed dressing with fungicide (thiram and tebuconazole) and one fungicide treatment (azoxystrobin) (BBCH 39).

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread

Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technological processes of triticale bread and triticale bread with sourdough prepared using Lactobacillus sanfranciscensis based cultures. Two types of sourdough ready-to-use sourdough and two-stage sourdough were used for bread making. Triticale bread without sourdough was used as a control. Volatile compounds from a headspace of flour blend, sourdough, as well as mixed dough, fermented dough, bread crumb and crust were extracted using solid-phase microextraction (SPME) in combination with gas chromatography/mass spectrometry. Alcohols, mainly 1-hexanol, were the main volatiles in the triticale flour blend, whereas in the headspace of sourdough samples ethyl-acetate, ethanol and acetic acid dominated. Two-stage sourdough after 30 min fermentation showed the highest sum of peak areas formed by 14 volatile compounds, resulting in substrates for further aroma development in bread. A total of 29 compounds were identified in the bread: in the crumb the dominant volatile compounds were alcohols, ketones, acids, but in the crust—alcohols, aldehydes, furans dominated. The use of two-stage sourdough provided a more diverse spectrum of volatile compounds. Such volatile compounds as ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, 2-hydroxy-2-butanone, 2-methylpropanoic acid, and acetic acid were identified in all the analysed samples in all stages of bread making.

Effect of Exogenous Application of Methyl Jasmonate on the Lipid and Carbohydrate Content and Composition of Winter Triticale ( Triticosecale Wittm.) Grain and the Severity of Fungal Infections in Triticale Plants and Grain

Kernels of winter triticale ( Triticosecale Wittm. cv. Dinaro) were analyzed. In the autumn of 2015, the effect of methyl jasmonate (MJ) on the germination of triticale kernels and the development of triticale seedlings was analyzed in a laboratory before kernels were sown in experimental plots. Kernels harvested from plots in August 2016 were analyzed to determine their lipid and carbohydrate content and composition and the severity of fungal infections. Triticale grain was harvested at full maturity. The plots were sprayed with MJ at concentrations of 10^-6 to 10^-3 M in the stem elongation stage (200 L/ha) and in the early milk stage (300 L/ha). Other preventive treatments, fungicides, pesticides, or foliar fertilizers were not applied. Lipids of triticale kernels contained 20 fatty acids (FAs) with the highest proportion of linoleic acid. Methyl jasmonate did not exert a significant effect on the FA composition of kernel lipids treated with the plant hormone during the growing season. Statistical analysis did not reveal significant ( p < 0.05) differences in the total content of soluble carbohydrates in control kernels and in the kernels collected from triticale plants treated with MJ. Methyl jasmonate applied at a concentration of 10^-3 M in BBCH stages 54 and 73 reduced the prevalence of stem base, leaf, and spike diseases. However, the severity of grain infections caused by mycotoxin-producing fungi increased in treatments where MJ was applied at a concentration of 10^-5 M relative to the control treatment. The study describes the results noted in naturally infected plants and provides valuable inputs for agricultural practice, but further research is required to validate the presented findings.

Postprandial Glycaemic and Insulinaemic Responses after Consumption of Activated Wheat and Triticale Grain Flakes

Increasing evidence shows that whole grain consumption is protective against metabolic disorders. Protective bioactive substances of whole grains include fibre and antioxidants. Activation of grains can increase the amount of phenolic compounds and their bioavailability, but there is little evidence about their effect on glycaemic and insulinemic responses. Therefore, the aim of this study was to investigate glycaemic and insulinemic responses after consumption of flakes made from activated wheat and activated triticale grains. Eighteen healthy subjects (7 men and 11 women) were given activated wheat or activated triticale flakes. As a reference, a standard glucose solution was used. Plasma glucose and serum insulin were measured during 120 minutes. Both, activated wheat and activated triticale flakes, show improved glycaemic profile, inducing a lower and more stable glycaemic response. However, statistically significant differences in insulin response were found only in the group who have taken activated triticale flakes and not in the group who have taken activated wheat flakes. Activated triticale flakes induced lower insulin response in all postprandial phases and a more stable concentration of insulin. Thus, activated triticale flakes could be beneficial for the prevention and treatment of metabolic disorders.

Interspecific and intergeneric hybridization as a source of variation for wheat grain quality improvement

The hybridization events with wild relatives and old varieties are an alternative source for enlarging the wheat quality variability. This review describes these process and their effects on the technological and nutritional quality. Wheat quality and its end-uses are mainly based on variation in three traits: grain hardness, gluten quality and starch. In recent times, the importance of nutritional quality and health-related aspects has increased the range of these traits with the inclusion of other grain components such as vitamins, fibre and micronutrients. One option to enlarge the genetic variability in wheat for all these components has been the use of wild relatives, together with underutilised or neglected wheat varieties or species. In the current review, we summarise the role of each grain component in relation to grain quality, their variation in modern wheat and the alternative sources in which wheat breeders have found novel variation.

Variations in the chemical composition and standardized ileal digestibility of amino acids in eight genotypes of triticale fed to growing pigs

The study was conducted to determine the chemical composition, physical characteristics, and standardized ileal digestibility (SID) of CP and AA of 8 currently available genotypes of triticale fed to growing pigs. The genotypes included Grenado, Cando, Agostino, Massimo, Tarzan, HYT Prime, SW Talentro, and Cultivo. Eight barrows with an initial BW of 31 ± 2 kg were fitted with simple T-cannulas at the distal ileum and allotted to an 8 × 8 Latin square design with 8 periods of 7 d each and 8 assay diets. The N-free method was used to determine basal ileal endogenous CP and AA losses. The 8 assay diets contained 1 of 8 triticale genotypes as the sole source of CP and AA. The triticale genotypes were grown under identical environmental conditions on the same site. Among the 8 genotypes, contents of CP ranged from 104.7 to 118.1 g/kg (as-fed basis). The content of total nonstarch polysaccharides and NDF ranged, on an as-fed basis, from 84.6 to 99.5 g/kg and from 88.4 to 149.0 g/kg, respectively. Among the 8 genotypes, SID of CP ranged from 81% in Grenado to 85% in Massimo and Tarzan. The SID of CP and AA did not differ among triticale genotypes except for SID of Arg, Glu, and Gly ( < 0.05). The mean SID of CP, Lys, Met, and Trp was 4, 4, 4, and 1 percantage units less and SID of Trp was 5 percantage units greater compared with values in current feed tables. Among the 8 triticale genotypes, standardized ileal digestible content (cSID) of CP followed total CP content and ranged from 84.8 to 98.7 g/kg (as-fed basis), with the lowest ( < 0.001) values for Grenado and the greatest ( < 0.001) values for SW Talentro and Cultivo. For CP and most AA, cSID linearly decreased as the content of total, soluble, and insoluble β-glucans increased ( < 0.05) in the 8 genotypes of triticale. There was a positive correlation between thousand seed weight and cSID of CP and most AA ( < 0.01). These variables may help to predict cSID in triticale batches, whereas other nutrients are not suitable due to their low variation among the 8 genotypes. The present study provides data on chemical composition, physical characteristics, and SID of CP and AA of 8 triticale genotypes grown under similar conditions. However, as most of the present SID values are less than those in feed tables, future research is warranted to elaborate whether these differences are caused by experimental conditions or reflect a consistent decrease that needs to be accounted for in feed tables.

Triticale: Nutritional composition and food uses

Triticale (× Triticosecale Wittmack), a man-made cereal from wheat and rye hybridization, is mainly used as animal feed. In recent years, there has been increasing interest in utilising triticale for food production. Some chemical constituents (e.g., starch and non-starch polysaccharides) of triticale as well as the genetic variability in nutritional composition have been much studied. Various food and beverage products of triticale have been developed, including bakery products (e.g., bread and cookie), pasta, malt, spirit, yoghurt, and biodegradable and edible films. Focusing on the literatures from the last 5years, this mini-review summarises the recent advances in the nutritional composition and diverse food uses of triticale. There is a wide variation in the chemical composition of triticale, which suggests the potential of triticale asa cereal alternative for various food and beverage applications.

Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran

Wheat bran and rye bran are mostly used as animal feed today, but their high content of dietary fiber and bioactive components are beneficial to human health. Increased use of bran as food raw material could therefore be desirable. However, bran mainly contains unextractable dietary fiber and deteriorates the sensory properties of products. Processing by extrusion could increase the extractability of dietary fiber and increase the sensory qualities of bran products. Wheat bran and rye bran were therefore extruded at different levels of moisture content, screw speed and temperature, in order to find the optimal setting for increased extractability of dietary fiber and positive sensory properties. A water content of 24% for wheat bran and 30% for rye bran, a screw speed of 400 rpm, and a temperature of 130 °C resulted in the highest extractability of total dietary fiber and arabinoxylan. Arabinoxylan extractability increased from 5.8% in wheat bran to 9.0% in extruded wheat bran at those settings, and from 14.6% to 19.2% for rye bran. Total contents of dietary fiber and arabinoxylan were not affected by extrusion. Content of β-glucan was also maintained during extrusion, while its molecular weight decreased slightly and extractability increased slightly. Extrusion at these settings is therefore a suitable process for increasing the use of wheat bran and rye bran as a food raw material.

Divergent Development of Hexaploid Triticale by a Wheat - Rye -Psathyrostachys huashanica Trigeneric Hybrid Method

Hexaploid triticale is an important forage crop and a promising energy plant. Some forms were previously reported for developing the hexaploid triticale, such as crossing tetraploid wheat or hexaploid wheat with rye, crossing hexaploid triticale and/or hexaploid wheat with octoploid triticale, and spontaneously appearing in the selfed progenies of octoploid triticale. In the present study, we developed an effective method for production of diverse types of hexaploid triticale via wheat—rye—Psathyrostachys huashanica trigeneric hybrid. Genomic in situ hybridization (GISH) and fluorescence in situ hybridization (FISH) karyotyping revealed that D genome chromosomes were completely eliminated and the whole A, B, and R genome chromosomes were retained in three lines. More interestingly, the composite genome of the line K14-489-2 consisted of complete A and B genomes and chromosomes 1D, 2R, 3R, 4R, 5R, 6R, and 7R, that of line K14-491-2 was 12 A-genome (1A-6A), 14 B-genome (1B-7B), 12 R-genome (1R-3R, 5R-7R), and chromosomes 1D and 3D, and that of the line K14-547-1 had 26A/B and 14R chromosomes, plus one pair of centric 6BL/2DS translocations. This finding implies that some of D genome chromosomes can be spontaneously and stably incorporated into the hexaploid triticale. Additionally, a variety of high-molecular-weight glutenin subunits (HMW-GS) compositions were detected in the six hexaploid triticale lines, respectively. Besides, compared with its recurrent triticale parent Zhongsi828, these lines showed high level of resistance to stripe rust (Puccinia striiformis f. sp. tritici, Pst) pathogens prevalent in China, including V26/Gui 22. These new hexaploid triticales not only enhanced diversification of triticale but also could be utilized as valuable germplasm for wheat improvement.