Does the use of the Tritordeum, an alternative cereal for breadmaking, can be one of the mitigation strategies of acrylamide in bread?

Abstract

This article presents a comprehensive study comparing the technological quality and baking quality of flours obtained from 11 spring Tritordeum breeding lines with modern cultivars of durum wheat, bread wheat, and naked barley. Tritordeum was characterized by a similar content of protein (14.0 %), ash (0.60 %), and wet gluten (34.3 %) to bread wheat (13.3 %, 0.54 %, and 31.9 %, respectively), but a significantly lower gluten index (51 % vs 90 %). Bread yield was highest in loaves made from durum wheat (142 % on average) and lowest in loaves from bread wheat and barley flour (134 and 133 %, respectively). The bread yield of Tritordeum ranged 133–141 %. The analyzed breeding lines and cultivars were discriminated by k-means clustering. Breeding lines HT438 and HTC1324 were highly similar to bread wheat in terms of all dough rheological properties, milling quality, and baking quality, which indicates that both lines constitute a valuable resource for bread production. Although the Tritordeum was characterized by a similar average asparagine content to common wheat (185 vs 188 mg/kg), the bread obtained from it had a significant lower content of acrylamide (15 vs 21.9 μg/kg). The results can be used to reduce the acrylamide levels in bakery products and risk assessments studies.