STUDY OF THE CHEMICAL COMPOSITION OF FLOUR FROM DIFFERENT GRAIN TYPES OF TRITICALE FOR THE PURPOSE OF USE IN FLOUR CONFECTIONERY PRODUCTS

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.

Keywords

• triticale
• chemical composition of flour
• flour
• triticale varieties