AGRICULTURAL IMPORTANCE OF TRITICALE AND PROSPECTS OF ITS APPLICATION TO EXPAND THE RESOURCE BASE OF FOOD PRODUCTION

This article provides an overview of research papers aimed at studying the biochemical and technological properties of triticale and determine its place in the agro-industrial sector of Ukraine. It is shown that modern varieties of triticale, in particular, the ukrainian selection, marked by balance of essential amino acids, high protein content, carotenoids, whereby grain and green mass of this cereal uses as a component of animal feeds, which increases their nutritional value. Based on a detailed analysis and generalization of scientific results, are contained in numerous works of local and foreign researchers, concluded that high performance and undemanding culture triticale to growing conditions and feasibility triticale increasing the acreage that can contribute significantly to production of food grains. Outlined the factors that actualize the promise of widespread use of triticale grain as raw materials in the food industry - in the baking of bread, cereal production in brewing, production of alcohol, etc., and the necessity of research and improvement of post-harvest technology of its processing and storage. Triticale is defined as a good starch raw material for alcohol production. Triticale malt has the high enzymatic activity, so it can be used in the brewing and non-alcoholic food industry. Researchers have developed a number of recipes making bread and pastry from triticale flour. The proposed technology involving the use of triticale flour like improver and for the production of bread from triticale flour in pure form. According to the scientists, flour from triticale is suitable for making crackers, cakes, waffles, biscuits and high quality cookies. Scientists emphasize that triticale is one of the most promising non-traditional types of plant materials to expand the range of healthy food and nutritional supplements, because of the content of protein, amino acids, vitamins, macro- and micronutrients, bioactive substances it exceeds not only wheat, but also rye.