Rheological Properties of Individual Triticale Flour Streams

The use of processed products of unconventional grain crops,
such as triticale, in various sectors of the food and processing
industry is currently attracting more and more attention from both
researchers and manufacturers in the Russian Federation...


Introduction
The use of processed products of unconventional grain crops, such as triticale, in various sectors of the food and processing industry is currently attracting more and more attention from both researchers and manufacturers in the Russian Federation. This is due to the increase in acreage, the creation of new varieties of triticale grain, numerous studies of the technological, biochemical and biological potential of triticale grain [1][2][3][4][5][6][7]. Triticale is a unique grain crop, created by man by hybridization of wheat and rye, and has high nutritional values, often surpassing those of both parental forms [1]. Currently, in the Russian Federation, triticale grain is used mainly as a grain component of compound feed and a small part to produce alcohol. It is promising to use triticale flour as a raw material, instead of wheat bakery flour, in the production of flour confectionery products: cookies, biscuits, biscuits, waffles, muffins, crackers, etc. Triticale flour can be used in the production of noodles that do not require boiling, quick breakfasts, or for the manufacture of dietary and therapeutic and prophylactic types of bread, including whole grain and multi-grain [8][9][10][11][12][13][14]. In addition, the triticale grits can be used to produce mass-market pasta. The actual direction of scientific research is the technology of processing triticale grain into starch [15]. Another direction is the use of triticale bran to produce dietary fiber [16,17] and biomodified products of grain processing of triticale [18,19]. It should be noted that there is currently no industrial production of high-quality triticale flour at existing flour mills in the Russian Federation.
Studies by foreign scientists conducted over the past ten years are mainly related to the biology of triticale species and biosafety during its growth and development, the origin of hexaploid triticale, industrial production of triticale and its competitiveness with wheat, genomics and biotechnology of triticale grain and its processing products [20][21][22][23][24][25][26][27][28]. Until recently, triticale grain, in terms of its technological properties, was mainly considered as an analogue of rye grain [13]. But the work of Russian breeders and scientists of related specialties made it possible to develop

ARTICLE INFO ABSTRACT
For the first time, the differences in rheological properties of triticale flour from various technological systems were investigated using the mixolab system (Chopin Technologies, France). An increase in water absorption capacity (WTS), a decrease in the stability time during dough kneading with an increase in the number of peripheral parts of the caryopsis, a change in the value of the viscosity index, which increases from the first to the third broken system, has been established and decreases from 1st to 6th grinding system. It has been revealed that the highest value of the IPC index has flour from the 6th grinding system, which contains the largest number of peripheral parts of the caryopsis, which provides a high-water absorption capacity in comparison with other flows. The viscosity in these samples of triticale flour depends not only on the activity of amylases, but also on the state of starch, its quality characteristics, as well as the presence of peripheral parts containing non-starch polysaccharides. The amylase index indirectly characterizes the amylolytic activity of flour. A high amylase index indicates a weak α-amylase activity in all studied flour streams. The starch retrogradation index is related to the ability of the finished product to resist staling. A high value of this indicator characterizes a faster staling of bread made from triticale flour. and introduce into agricultural practice new promising varieties of triticale with a predominance of the wheat genotype, which is reflected in the phenotypic traits of triticale grain, namely, on the size characteristics, the shape of the weevil (the sphericity coefficient is more than 0.8), color, structural, mechanical and technological properties [1].
Studies of triticale grain and products of its processing, carried

Materials and Methods
In experimental studies carried out in the departments of integrated grain processing and safety of grain and grain  As can be seen from Table 1, the VPS of the flour flows increases from 1 grinding to 6 grinding systems, which is associated with the appearance of a larger number of peripheral water-absorbing particles in the flour. On torn systems from the first to the third, an increase in TTS is also observed. The flour obtained on the grinding system occupies an intermediate position between the torn and grinding systems and has a VPS of 55.0%. During the first phase (C1), the flow stability is uneven, however, a tendency to decrease the stability time from the 1st to the 6th grinding system can be observed, which can also be associated with an increase in the content of peripheral particles and a decrease in the time of dough formation. At phase II (C2) of the mixolabogram curve, the lowest torque is noted, which is associated with the dilution of the dough and indirectly characterizes the state of the protein complex. The viscosity increases from I broken to III broken system. The lowest viscosity is observed on the grinding system. On grinding systems, an increase in torque is observed, and then its decrease, which, apparently, is associated with an increase in the proportion of peripheral fractions in the flour of these systems. In the process of phase III (C3), the starch granules are destroyed and gelatinized, which leads to an increase in torque.    Interpretation of the gluten index presents a certain difficulty, since during the heating of the dough in this temperature range, two very important phenomena occur: the starch granules begin to swell, but their structure remains unchanged, while the action of α-amylase, if any, is quite insignificant. The change in the consistency of the dough is largely associated with changes in the structure of gluten proteins with the rupture of hydrogen bonds or better stability of proteins, which is also associated with their spatial structure, and, ultimately, with the nature of these protein complexes [28]. In the formation of the quality of gluten, its elasticelastic properties, the decisive role is played by the fractions of gluten proteins -gliadin and glutenin. However, it is necessary to consider the role of other compounds that interact with gluten proteins and affect the structure and properties of gluten, namely lipids, carbohydrates, enzymes (proteases and their protein inhibitors, amylases, lipoxygenase) [28].

Results and their Discussion
The value of the viscosity index was 2 points for flour with I torn system, 7 points for flour with 1 grinding system and 5 points for flour from 4 grinding system. This indicator characterizes the phase at which the largest number of physicochemical and biochemical parameters interact. It is worth noting that the viscosity in these samples depends not only on the activity of amylases, but also on the state of starch, its quality characteristics, as well as the presence of peripheral parts containing non-starch polysaccharides.