Technological Properties of Wheat-Triticale-Rye Flour

Material and Methods: Wheat grain line 5170, triticale grain Alexander and winter rye grain Moscovskaya 12 of 2017 were used as the objects of study. The baseline of wheat and triticale grain quality was determined by the infra-red analyzer of grain SpectraStar 2500 XL and is presented on Table 1. The quality evaluation of the obtained samples of wheat-triticale-rye flour was carried out in accordance with standards of GOST (State Standardization System) 26574 -2017 “Wheat bread flour. Technical specifications”, GOST 34142-2017 “Triticale flour. Technical specifications” and GOST 7045-2017 “Rye bread flour. Technical specifications “.


Introduction
In the diet of the population of this country a large proportion (up to 40 %) is taken by breadstuffs, the main part of which are products on the basis of various kinds of baking and macaroni flour. So, it looks quite promising and much in demand to make flour composite mixtures at flour mills with the specified contents of the main nutritious and biologically active substances: protein, carbohydrates, carbs, fats, vitamins, micro-and macro elements from the products of the main processed crops including wheat, triticale and rye. Such grain mixtures will become basic for particular manufactures which make bakery products, confectionary, pasta DOI: 10.26717/BJSTR.2021.39.006305 and extruded products, dairy and meat products for specific diet: dietary, preventive and curative nutrition [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23][24][25][26]. The current trends in the development of one of the most important processing industries -flour grinding -are developing technologies of processing traditional crops (wheat and rye) as well as new technologies of processing non-traditional crops such as triticale.
The ultimate goal of the branch development is to introduce new and to improve traditional technologies and to create products of procession of various kinds of crops with a specified composition and qualities. In addition, a co-processing of grain of various crops, including wheat, triticale and rye is most promising [1][2][3][4][5][6]17,22,23]. Breadstuffs with products of processed triticale grain are characterized by higher nutritional value since there is more protein and indispensable amino acids, the main limiting acidlysine. The combination of positive properties of rye -abundance of biologically active aromatic substances and wheat -rheological properties of dough makes it possible to make diet products.
Wheat protein has little lysine, so in the course of breadstuffs production of improved composition products the lack of lysine is compensated by the increase in digestibility and nutritional value of the product [14].

Materials and Methods
Wheat grain line 5170, triticale grain Alexander and winter rye grain Moscovskaya 12 of 2017 were used as the objects of study. The baseline of wheat and triticale grain quality was determined by the infra-red analyzer of grain SpectraStar 2500 XL and is presented on

Results and Discussion
At    Table   6 demonstrates that all bread samples appearance and sourdough were rather highly rated. The surface of the bread from wheat and   Smell typical of wheat-triticale-rye flour, without any foreign smell, neither musty nor moldy Taste typical of wheat-triticale-rye flour without any foreign aftertastes, neither sour nor bitte

Conclusion
According to the results of the conducted tests the milling properties of the grinding grain mixture from wheat and wheattriticale-rye grain in various proportions were determined. The tests were carried out at the "Melnic 100 lux" industrial mill.
According to the results of the complex study it can be concluded that the grinding mixture of wheat and wheat-triticale-rye grain in proportion 50:40:10 is the most optimal since the yield and quality of the higher-grade flour and the total yield of flour from indicators. The obtained new bread from that flour will be healthier compared to the one made from wheat since it will differ in terms of digestibility, higher protein content with the limiting indispensable amino acid-lysine.