Breadmaking properties of triticale flour with wheat flour and relationship to amylase activity

Triticale is a man-made cereal, developed by cross-breeding wheat (Triticum) and rye (Secale). The possibilities of using triticale flour in bread-making are discussed. Wheat flour was blended with triticale flour and results suggest that only the water solubles fraction produced the same baking performance as the original triticale flour. Baking results seem to be related to alpha-amylase activity of the triticale flour.