TECHNOLOGICAL CHARACTERISTICS OF WHEAT-TRITICALE FLOUR

Abstract

Triticale – the first grain crop created by man, which was obtained by crossing wheat (lat.
Triticum) and rye (lat. Secale). The use of triticale as a food crop is an interesting, promising direction
not only for the milling industry, but also for other sectors of the food and processing industry.
It is proved by the increased interest in this culture, both from researchers and from food producers
not only in our country, but also abroad. In this paper, for the first time, comprehensive study was
carried out to determine the milling and baking characteristics of various wheat-triticale flour samples
obtained by co-processing a grinding grain mixture of wheat grain and triticale at “Melnik 100
Lux” industrial mill. To determine and compare the milling characteristics, we processed the original
wheat grain and the grinding mixture of wheat grain and triticale in proportions 50:50, 60:40,
70:30. It has been established that the grinding mixture of wheat grain and triticale in the ratio of
70:30 is the most optimal, since the yield and quality of high-grade flour and the total yield of
flour from this grain mixture exceed all other grinding mixtures, incl. the reference sample of the
original wheat. In addition, the flour obtained from this mixture is of the highest whiteness. According
to the results of the test laboratory baking, it can be concluded that the bread from wheattriticale
flour in proportion of 70:30 has more advantages in baking compared to the bread from
wheat-triticale flour in proportion of 60:40 and 50:50.