Technological Properties of Triticale Grain of Kazakh Selection for Food Purposes
In Kazakhstan, triticale breeding has been started since 1970 at the Kazakh Research Institute of Agriculture and Crop Production (KazNIIZiR). At present, the use of triticale grain processing products in the food industry has not been fully studied. Triticale flour, combining the biological usefulness of rye proteins with the baking properties of wheat, can eliminate the problem of rye flour deficiency in the food industry, and can also help expand the range of bakery and flour confectionery products of increased nutritional value. The purpose of our research is to determine the technological properties of various grades of triticale as a potential raw material for the baking and confectionery industry. The objects of study are Kazakh varieties of triticale: Taza, Balausa, Asiada, Kozha, Baru. Over the past 3 years, the presented varieties show a yield of 45 on rainfed to 116-120 c/ha of grain under regular irrigation. The results of studies of organoleptic and physico-chemical indicators of the quality of triticale grain, as well as flour obtained from various varieties of triticale of Kazakhstan selection are presented. Based on the results of comprehensive studies of 5 samples of triticale grain harvested in 2021, included in the state register of breeding achievements of the Republic of Kazakhstan (Asiada, Kozha, Taza, Balausa, Baru) and zoned in the southern regions (Almaty, Zhambyl), it was revealed that, in terms of the content of weed and grain impurities, all the studied samples did not exceed the established norms, and pest infestation of grain stocks was not found. According to the content of crude gluten, the studied varieties of triticale showed good performance in the range of 18-23%. A qualitative assessment of gluten indicates that all samples of triticale belonged to group II (satisfactory weak). An analysis of the physicochemical parameters of the obtained samples of triticale flour indicates good potential, allowing us to recommend their use for the production of bakery and flour confectionery products. In terms of protein content, all obtained samples of triticale flour exceed the standard, and the highest protein content was found in triticale flour from the “Baru” variety - 13.3%. An analysis of the technological properties of triticale grains grown in the southern regions (Almaty, Zhambyl) of Kazakhstan showed that new varieties of triticale grains (“Taza”, “Asiada”, “Kozha”, “Baru”, “Balausa”), bred by scientists of the Kazakh Scientific and Research Institute of Agriculture and Crop Production (KazNIZiR), can take a worthy place in the structure of the sown areas of the republic to increase the gross harvest of food grain and expand the raw material base for the production of bakery and flour confectionery.