As a result of the conducted research, the biochemical features of triticale flour formed from separate fractions during the grinding of grain of Kazakhstan selection were experimentally determined. Based on the planning of experiments, the optimal modes of hydrothermal grain processing were established. As a result of laboratory grinding, the yield of triticale flour was determined. Based on a comprehensive study of the properties of flour fractions, fractions of fineness up to 100 microns were obtained, formed into triticale confectionery flour, which should be used for some types of flour confectionery products for the production of which flour with low gluten is required. The carbohydrate-amylase complex of triticale flour is characterized experimentally with a high content of mono- and disaccharides. The rheological properties on the Mixolab and Alveograph instruments were studied, which showed low elasticity indicators of the dough, which indicates the signs of “weak flour”. The chemical composition and biological value of triticale confectionery flour are compared with premium grade wheat flour. Studies have shown that in terms of amino acid content, triticale confectionery flour has higher values than wheat flour, the triticale confectionery flour protein is closer to the "ideal" than wheat flour protein.
Volume 12 | Issue 6
Pages: 709-711
DOI: 10.5373/JARDCS/V12I6/S20201084