THE INVESTIGATION FOCUSES ON HOW DIFFERENT RATIOS OF TRITICALE AND WHEAT FLOURS INFLUENCE THE RHEOLOGICAL CHARACTERISTICS OF DOUGH

Abstract

This article discusses modern trends in the development of flour baking technology
and methods for utilizing triticale grain. The rheological properties of dough prepared with
various ratios of triticale and wheat flours, including water absorption capacity, gluten content,
and starch retrogradation, were studied. Experimental results show that a 70:30 ratio of triticale
to wheat flour yields optimal results. Additionally, further research is recommended on the high
protein and amino acid content of triticale flour.