Abstract
The article presents the results of biotechnological research on the adaptation of one of the modern promising grain crops of spring triticale to the technology of baking. The experiment is based on the principles of biotransformation of triticale flour by screening acid-forming microorganisms. The validity of this method is confirmed by indicators of changes in enzymatic and gas-forming activity, as well as data on organoleptic and physico-chemical evaluation of finished products. The use of triticale flour after lactic acid fermentation in the recipe of bakery products allows you to enrich the products with vegetable protein, dietary fibers, micro and macroelements, vitamins.
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