TRITICALE FLOUR AND BRAN INFLUENCE ON THE BREADSTICKS QUALITY

The purpose of research is to study the influence of triticale grain processing products (flour and bran) on the quality indicators of breadsticks. Objectives: to determine the physicochemical parameters of wheat and triticale flour of the Bashkirskaya 3 variety; to study the quality indicators of triticale bran; to develop a recipe for bread sticks with partial replacement of wheat flour with triticale flour and triticale bran; to conduct a tasting assessment and examine the physical and chemical characteristics of the developed products; to study the content of protein, dietary fiber and vitamin B1 in the developed products. Research was carried out at the Department of Technology of Public Nutrition and Processing of Plant Raw Materials of the Federal State Budgetary Educational Institution of Higher Education "Bashkir State Agrarian University" and in the analytical laboratory of the Bashkir Research Institute of Agriculture UFITs RAS. The objects of the study were samples of premium wheat baking flour, triticale flour and triticale bran obtained from the Bashkirskaya 3 variety, added with different percentage replacements for wheat flour. The main research methods used: determination of the quantity and quality of raw gluten – according to GOST 27839-88; mass fraction of flour moisture according to GOST 9404-88; falling numbers – according to GOST 27676-88; mass fraction of ash – according to GOST 27494; vitamin B1 (thiamine) content – according to GOST 29138-91; mass fraction of protein – according to the Kjeldahl method, GOST 10846-91; soluble and insoluble dietary fiber by enzymatic-gravimetric method – GOST R 54014-2010 method. During research, breadsticks containing 60% triticale flour + 15 % triticale bran were identified as the most optimal in terms of organoleptic and physicochemical indicators (protein mass fraction 7.30 ± 0.05 % and vitamin B1 content 0.17 ± 0 .05) compared to the control from wheat flour (protein mass fraction 6.03 ± 0.84 % and thiamine content less than 0.1 %).