The Effect of the Wheat and Triticale Grain Mixture Ratio on Technological Properties of Wheat Triticale Flour

The results of the study into the effect of the wheat-triticale grain grinding mixture ratio on the milling and baking properties of wheat-triticale flour are presented. The flour and baking properties of the initial grain wheat-triticale grain mixture in 80 : 20, 70 : 30, 60 : 40, and 50 : 50 ratios and the control grain of wheat were determined. The milling properties of the initial grain mixtures were determined in MLP-4 laboratory mills with rifled and microrough rollers. It was found that adding triticale grain to the grinding grain mixture reduces the yield of flour from 0.5% when adding 20% triticale grain to 3.2% when adding 50% triticale grain. The addition of triticale grains to the initial grinding grain mixture has the greatest influence on the fall number of wheat-triticale flour. In this case, there is a 3.5-fold decrease in the falling number from 294 s for a control sample of wheat to 80 s in flour obtained from a grain mixture at a 50 : 50 ratio of wheat and triticale. In this case, the addition of triticale grain to the grinding mixture slightly decreases the volumetric yield of bread from 0.2 g/cm3 with a 80 : 20 ratio of wheat and triticale to 0.4 g/cm3 with a 50 : 50 ratio. The shape stability of hearth bread is reduced even less—from 0.1 when the ratio of wheat and triticale is 80 : 20 to 0.2 at a 50 : 50 ratio. The addition of triticale to the grinding grain mixture has the greatest influence on the porosity of the bread. Compared to the control sample of bread from wheat flour, the porosity of bread from wheat and triticale flour in the 80 : 20 ratio decreased by 0.6%, and it decreased by 8.2% from wheat and triticale flour in the 50 : 50 ratio.