THE INFLUENCE OF BAKING TEMPERATURE ON THE QUALITY OF TRITICALE BREAD

During the baking, there occur different changes in dough depending on time and temperature starch gelatinization, protein denaturation, enzyme inactivation, gas expansion, evaporation of moisture from the crumb and crust. Varying the baking time and temperature the bread physical-chemical parameters and volatile compounds profile change significantly. The research was accomplished on triticale flour blend, which was made from whole grain triticale, rye, hull-less barley flour and rice, maize flour. The aim of the research was to investigate the influence of baking temperature on the physical-chemical properties and volatile compounds profile of triticale bread. Triticale bread was baked 45 minutes at 160 +/- 10 degrees C, 200 +/- 10 degrees C and 240 +/- 10 degrees C temperature. Hardness, stickiness, colour (L* a* b*), moisture, water activity, pH and titrable acidity of triticale bread crumb using standard methods were evaluated, but only colour (L* a* b*) of bread crust was evaluated during research. The volatile compounds profile was identified in bread crumb and crust separately. During research it was established that increasing baking temperature the bread crumb moisture, water activity, stickiness and pH decreased, but hardness and acidity increased. Variation of the baking temperature has significant influence (p=0.02) on bread crumb and crust colour. In the bread crumb and crust totally 26 volatile compounds were detected. There were identified 13 volatile compounds common in all bread crumb and crust samples. All 26 volatile compounds belong to alcohols, aldehydes, acids, terpenes and ketones. Therefore it was ascertained that the baking temperature has significant influence (p<0.05) on the quality of triticale bread.