Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Plant Breeding and Biotechnology01:59

Plant Breeding and Biotechnology

19.0K
Crop cultivation has a long history in human civilization, with records showing the cultivation of cereal plants beginning at around 8000 BC. This early plant breeding was developed primarily to provide a steady supply of food.
19.0K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Can Bifidobacterium infantis M-63 reshape the weaning gut?

Pediatric research·2026
Same author

Multi-Analytical Approach for the Quality and Functional Evaluation of Probiotic Formulations: The Case of Lactobacillus acidophilus LA-5<sup>®</sup>Commercial Products.

Probiotics and antimicrobial proteins·2026
Same author

Early Biomarkers, Risk Factors, and Functional Indicators of Healthy Longevity and Their Relationship with Diet.

Nutrients·2026
Same author

Bran-Enriched Fractions from Blue and Purple Wheat Improve Antioxidant Potential and Nutritional Profile.

Foods (Basel, Switzerland)·2026
Same author

Barley Stem Bending Resistance Declines During Maturation, Then Peaks in Ripe, Dry Plants.

Plants (Basel, Switzerland)·2026
Same author

Digital PCR for the Authentication of KAMUT<sup>®</sup> Brand Wheat in Grain and Flour Mixtures.

Foods (Basel, Switzerland)·2026

Related Experiment Video

Updated: Jul 15, 2025

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

7.0K

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

Isabella Piazza1, Paola Carnevali2, Nadia Faccini3

  • 1Centre BIOGEST-SITEIA, Department of Life Science, University of Study of Modena and Reggio Emilia, Via Amendola, n. 2, 42122 Reggio Emilia, Italy.

Foods (Basel, Switzerland)
|September 28, 2023
PubMed
Summary

Malted triticale flour (MTF) can enhance biscuits with more dietary fiber. However, increasing MTF levels also raises the predicted glycemic index, impacting overall biscuit quality.

Keywords:
biscuitsdietary fiberin vitro digestionmalted triticale flourtexture

More Related Videos

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
06:51

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

10.1K
Twin-Screw Extrusion Process to Produce Renewable Fiberboards
07:21

Twin-Screw Extrusion Process to Produce Renewable Fiberboards

Published on: January 27, 2021

6.5K

Related Experiment Videos

Last Updated: Jul 15, 2025

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

7.0K
Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
06:51

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

10.1K
Twin-Screw Extrusion Process to Produce Renewable Fiberboards
07:21

Twin-Screw Extrusion Process to Produce Renewable Fiberboards

Published on: January 27, 2021

6.5K

Area of Science:

  • Food Science
  • Nutritional Science
  • Cereal Chemistry

Background:

  • Triticale is a valuable cereal grain with potential for diverse food applications.
  • Malt treatment can modify cereal flour properties, influencing nutritional and technological characteristics.
  • Understanding the impact of malted triticale flour (MTF) on biscuit quality is crucial for product development.

Purpose of the Study:

  • To investigate the effects of substituting triticale flour with malted triticale flour (MTF) on biscuit technological and nutritional properties.
  • To evaluate the in vitro starch digestion characteristics of biscuits formulated with varying MTF levels.
  • To determine the potential of MTF in creating functional biscuits with altered nutritional profiles.

Main Methods:

  • Biscuits were formulated with 0%, 25%, 50%, 75%, and 100% malted triticale flour (MTF) substitution.
  • Technological properties (hardness, spread ratio, color) and nutritional components (dietary fiber, ash, starch) were analyzed.
  • In vitro starch digestion was assessed to determine the starch hydrolysis index and predicted glycemic index (pGI).

Main Results:

  • Increasing MTF levels significantly increased total dietary fiber and ash content.
  • Total starch content decreased, while reducing sugars, starch hydrolysis index, and pGI increased with higher MTF.
  • Biscuit hardness, spread ratio, and lightness decreased as MTF substitution levels rose.

Conclusions:

  • Malted triticale flour (MTF) can be utilized to produce biscuits with elevated dietary fiber content compared to native triticale flour.
  • The in vitro glycemic index of biscuits can be modulated by MTF substitution, ranging from medium to high.
  • MTF incorporation impacts biscuit texture and color, requiring careful formulation for desired sensory attributes.