High technologies for the therapeutic bread production with the use of triticale flour

Abstract

The paper makes a comparative analysis of the chemical composition and baking qualities of flour of the main cereals: wheat, rye and triticale. The advantages and disadvantages of each crop are marked. The data collected by the authors provide a sufficiently detailed description of a popular and highly-demanded grain crop on the world market – triticale. Using the studies of domestic and foreign researchers-technologists of the baking industry, the authors conclu-sively prove the advantages of triticale grain flour. They mark therapeutic qualities of bakery products made with the use of this flour. The paper discusses various techniques for producing dough using triticale flour. We give a description of the useful properties of bread baked from dough of various kneading. Our article gives a good overview of the evaluation system of bread quality from triticale flour and a combination of triticale and wheat flour in various ratios. Moreover, it helps to get a ranking score for all indicators. The article's authors see the improvement of bread baking technology, the use of advanced additives that enhance the bakery products with triticale flour and give them therapeutic qualities. The article brings into sharp focus the importance of triticale in expanding the raw material base of the bakery industry. More-over, the world leaders in the production of triticale are named, as well as the leaders in the gross collections of triticale in the Russian Federation. The paper generalizes the practical experience of Russian bakers in the production of various types of bakery products with triticale flour. The authors mention the main varieties produced in different Russian regions. Also, they mark innovations of domestic baking industry. The article concludes with a review of promising directions for the triticale flour use.