USE OF TRITICALE FLOURS IN COOKIES - QUALITY FACTORS

The quality of flours obtained from 10 triticale cultivars and its use fulness in the manufacture of cookies were studied. Factors affecting cookie quality were also analyzed. The results obtained show that trit icale flours are suitable for cookie manufacture. Best quality is rela ted with flours exhibiting low protein content, high prolamine percent age with a high proportion of species with a molecular mass approximat e to 34 kDa, low glutenin content with a low proportion of species wit h a molecular mass <30 kDa, and low content of free sulfhydryl groups.