Milling and breadmaking properties of wheat—triticale grain blends

The milling and baking performances of wheat (Triticum aestivum L)/triticale (x Triticosecale Wittmack) grain blends (W /TCL‐GB), with 25 or 50% triticale in the blend, were determined and compared with those of the two wheat and the two tritcale composite samples included in the W /TCL‐GB. The milling performance of the W /TCL‐GB resembled the wheat more than the triticale samples; therefore, the wheat/triticale co‐milling practice appears to be a good procedure to improve the milling performance of triticale. Bread loaf volume values for the W /TCL‐GB flours were significantly higher (at 5% level) than those of the two triticales. When wheat of good breadmaking quality was used in the W /TCL‐GB, up to 50% triticale could be substituted for wheat in the GB to produce flours with acceptable breadmaking quality.