THE COMPARATIVE CHARACTERISTIC OF THE TECHNOLOGICAL PROPERTIES OF THE WINTER TRITICALE GRAIN AND THE WINTER WHEAT

The Grain of triticale is the first culture that was created by a man. It is characterized by a high quality parameters. The grain of triticale can be the promising raw material for the manufacture of a wide range of food products. The technological and the physical-chemical properties of the grain of triticale are determining and depend on the variety and conditions of cultivation. The modern varieties of the triticale are characterized by a high technological properties that are close to the technological properties of a wheat. This leads to the possibility of using the standard processing equipment. However, the structural features and the chemical composition of a new varieties of the triticale grain will demanding its careful study and improvements processing and technology. An effective method that can evaluating of the grain of triticale is its comparative characteristics with a grain wheat. The article presents the results of the technological research and the chemical properties of a new varieties of the winter triticale an Alcid, a Tactic, a Strateg, a line LP 195 and varieties of a winter triticale Xlibodar xarkivskyj and a wheat grade Podolyanka. Established that the grain triticale of varieties Alcid, tactic, strateg and line LP 195 had a higher mass of 1000 grains compared with the grain triticale varieties Xlibodar xarkivskyj (more than 5,9–13,6 g) and a higher mass of 1000 grains compared with a grain of the wheat varieties Podolyanka (more than 1,4–13,6 g). The new varieties of the grain of triticale has a lower grain weight per liter compared with this indicator in the varieties Xlibodar xarkivskyj ( more than 11–36 g/l) and Podolianka ( more than 38–85 g/l). The degree of glassiness in the grain of triticale is larger in compared with a grain of wheat (more than 11–12 %). Triticale is characterized by a high content protein comparably with the grain of wheat (more than 11–12 %), but it has a lower content of gluten (more than 9,6–15,3 %) and the deformation index of gluten (more than 19–32 units). The grain of tritikale has a bigger falling number compared with the grain of wheat (more than 95-186 s). The indicators of starch content, fiber, fat and ash in the grain of triticale and in the wheat are changed insignificantly. The grain of triticale has a higher content of fiber and ash respectively 0,06–0,25% and 0,12–0,21% and less fat and content of starch respectively 0,9–3,1 % and 0,27–0,3 % compared to wheat. According to the comprehensive assessment of technological properties was set that all varieties of the grain of triticale has inferior bakery properties in compared to the grain of wheat. It has a low content of gluten (19,6–25,3 %) and falling number 94– 185 sec. However, due to the high content of protein (17,0–18,4 %) the grain of triticale is an excellent raw material for the production of cereal products. The high level of the correlation between the physical and chemical properties of the grain of triticale was described by equations, which were tested by the statistical criteria of reliability, adequacy, reproducibility, which leads to the possibility of their use for the mathematical calculation of intermediate values with high accuracy.