Germinated triticale flour as sustainable partial substitute for wheat flour in bread-making

Triticale is a wheat–rye hybrid. The aim of this study was to improve the nutritional and functional properties of wheat bread (WB) while maintaining the texture without additives. Triticale bread (TB, 30 % triticale) and germinated triticale bread (GTB, 30 % germinated triticale) were produced along with 100 % WB and rye bread (RB, 30 % rye), and their rheology, texture, antioxidant properties, and flavor were analyzed. The elastic moduli (dough extensibility) was lower for TB and GTB than for WB. Despite a 30 % wheat-flour replacement, the specific loaf volumes of TB and GTB were comparable to that of WB. Hardness was significantly lower for TB than for WB and RB, whereas it did not differ significantly between GTB and WB. Triticale breads (TB and GTB) showed slower retrogradation, as evidenced by their lower Avrami index (n) values than that of WB. GTB exhibited superior post-baking antioxidant properties with higher total phenolic content than those of WB and RB. Electronic nose and tongue analyses showed distinct flavor profiles with GTB exhibiting the highest volatile compound levels and enhanced umami and sweetness. Thus, germinated triticale flour improves the nutritional and functional properties of bread while maintaining its quality and texture. Therefore, it is a sustainable alternative to wheat flour.