What is it about?

Resting of triticale cookie dough can increase taste liking possibly due to sweet taste molecules developing as a result of starch hydrolisis.

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Why is it important?

Triticale's endogenous enzymes are used to hydrolize starch in order to increase the sweet taste of cookies instead of adding sucrose to the recipe.


Low calorie products are usually obtained by the addition of food additives, but the present proposal is suggesting the use of enzymes contained in triticale's flour in order to hydrolize the starch contained in cookies dough so that additives could be avoided. By controlling time and temperature, the equation used in the present study can predict the amount of sweetness of the cookies obtained.

Adriana Villanueva-Carvajal
Universidad Autonoma del Estado de Mexico

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This page is a summary of: Endogenous enzymes of triticale used as natural sweeteners of wheat‐triticale cookies, Cereal Chemistry, August 2020, Wiley, DOI: 10.1002/cche.10330.
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