Abstract
The article discusses and studies new varieties of triticale, studied flour from new varieties of triticale for further use in flour confectionery. According to the data obtained, it is important to note that the chemical composition of triticale flour confirms its use in flour confectionery. In this paper, the Baru variety is selected, this variety will be used for the first time in Kazakhstan in the production of flour confectionery. The use of triticale in diets instead of wheat reduces the cost of the products obtained and increases the profitability of production.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
