Scientific Journal of KubSAU

As a prospect in baking, a number of researchers propose to expand the range of products in the formulation of which include natural food dressers. The article presents the results of research on the development of the optimal formulation of bread from mixtures of wheat flour, wholemeal flour from grains of naked barley varieties Nudum 95 and wholemeal flour from grain triticale varieties Tsekad 90. To select the optimal mixture of wheat, barley and triticale flour, the following variants of the ratios were studied– 70:10:20; 60:20:20; 50:30:20; 50:20:30. As control we took flour of the highest grade from grain of strong wheat Novosibirsk 29. Flour mixtures studied by the gluten content is significantly inferior to the control version of the flour. In the version where 70% of wheat flour was used, gluten decreased by 5.1%, in the version with the amount of wheat flour 60%, gluten decreased by 8.0%. In subsequent variants, the difference in gluten content with the control variant was more than 10%. The lowest rate of flour strength (145 e.a.) in the version where barley flour reached 30% of the mixture. In other embodiments, the flour strength level 209-250 e.a., that is slightly different from the standards on valuable wheat (not less than 260 e.a.). In terms of baking quality has distinguished the case where the proportion of wheat flour was 70%, barley – 10% and triticale – 20% (the volume of bread 500 ml, total score of bread 4 points). In subsequent versions, the performance of baking qualities decreased. As a result of evaluation of mixtures of wheat, barley and triticale flour revealed the most optimal ratio – 70:10:20. This option is recommended for introduction into production for enrichment of wheat flour with nutritious components of barley and triticale grain