Variety characteristics influence on the triticale grain processing technology of the Republic of Bashkortostan selection

The purpose of research is to compare technological indicators and productive properties of varieties and breeding lines of winter triticale of the Republic of Bashkortostan and develop directions for processing them into food products. The research material was 4 breeding lines and two varieties: Bashkirskaya korotkostebelnaya and Bashkirskaya 3. Economic and biological properties were evaluated according to generally accepted methods for variety testing of agricultural crops. Protein - by the Kjeldahl method according to GOST 10846-91, quantity and quality of gluten - according to GOST R 54478-2011, falling number - according to GOST 27676-88, mass fraction of starch - according to GOST 10845-98, weight of 1000 grains - according to GOST 10842-89 , the nature - according to GOST 10840-2017. Period 2019 and 2020 in general, was quite favorable for sowing winter triticale. The average rainfall in May, June and July 2019 of 51.3 mm versus 43.7 mm in 2020 indicates higher head length, number of grains and grain mass per ear. A comprehensive analysis of varieties and breeding lines of triticale of the Republic of Bashkortostan led to the conclusion that they allow to obtain a fairly high yield of flour (up to 70 %) with an ash content that meets the standards for flour of the 1st grade according to the current GOST. However, the baking properties of flour, determined on the alveograph, are low, with the exception of the hybrid AD 63248. A slightly increased content of certain vitamins and minerals allows the use of triticale grain processing products for the production of functional products mixed with other types of flour. It is advisable to use the triticale of the studied varieties also for the production of alcohol, since it causes a significant (almost 1.5 times) increase in the yield of alcohol compared to wheat.