Comparative characteristics of technological properties of four-sprcies triticale grain comparative to classic triticale and common wheat grain

Vitalii Liubych,Oleksandr Balabak,Valentyn Moskalets,Vasyl Petrenko,Svitlana Khomenko,Valeriia Zheliezna,Viktor Zorunko,Vitalii Prykhodko,Tetiana Moskalets,Volodymyr Novikov

doi:10.15587/2706-5448.2020.203643

Abstract

An example of effective crossbreeding of wheat and rye grain is the grain of classic triticale, which is currently gaining growing popularity among manufacturers of bakery products and cereals. As a result of further hybridization of the grain of classical triticale and common wheat, highly productive forms of four species triticale were obtained. Despite the similarities to wheat grains, four species triticale grains have differences in technological properties, and therefore require further study. One of the most problematic places is the identification of significant differences between the properties of the four species triticale and its parent forms. Therefore, it is important to conduct a comprehensive study and comparison of the technological properties of four species triticale, classic triticale and common wheat, which will justify its intended purpose. So, the object of research was selected four species triticale of Alkyd, Strateg, Tactic, line LP 195 varieties (Ukraine).In the course of the study, current methods for determining the technological properties of cereal grain were used, and the results were processed by analysis of variance. The grain of four species triticale has a large mass of 1000 grains compared to wheat and classical triticale, which is associated with its larger size. Four species triticale is characterized by less sphericity compared to wheat due to the longer length, affects the duty cycle of the grain mass and grain nature. The nature of the grain of four species triticale is significantly inferior (by 38-85 g/l) to the nature of wheat grain. Four species triticale grains are glassy (98-99%) and similar to traditional triticale grains according to this indicator. According to the gluten content (20-25%), the grain of four species triticale is significantly inferior to wheat, but its quality is satisfactory.The research results presented in the work demonstrate a high glassiness and a low amount of gluten. This makes it possible to efficiently use the grain of four species triticale for cereal production, or as part of composite mixtures in the production of bakery products.

Highlights

Bakery and cereal products of high biological value are gaining popularity, while the purchasing power of consumers is declining, so the search for promising ways to reduce the cost of finished products and at the same time improve their quality is a priority for the modern food industry
In the course of the study, it was shown that the technological properties of the grain of four species triticale, classical triticale and wheat are significantly different
Four species triticale has signs of raw materials for cereal production, which is due to the high glassiness (97–98 %) and grain size

Summary

Introduction

Bakery and cereal products of high biological value are gaining popularity, while the purchasing power of consumers is declining, so the search for promising ways to reduce the cost of finished products and at the same time improve their quality is a priority for the modern food industry. Despite the narrow scope of triticale grain, the work of breeders to improve its characteristics did not stop This contributed to the development of new varieties, significantly superior in quality and safety to their predecessors [1]. Despite the external similarity of triticale and wheat grains, their technological properties differ, which makes the relevance of additional research and scientific justification of promising ways to use triticale grains in the food industry. Hybrids of triticale and wheat (four species triticale) are known that can form high yields (up to 6.0–9.0 t/ha) [2] They are resistant to diseases, pests and many adverse environmental factors, and in physical and technological properties approach wheat. Productive hybrids of triticale (four species) differ in technological properties from the classical ones and require additional study. The aim of re search was to identify differences between the technological properties of four species triticale grains and classical triticale grains

Methods of research

Research results and discussion

Conclusions