New varieties of wheat, triticale and spelt grains:Comparative characteristics of milling properties

Triticale and spelt grains are non-traditional types of plant raw materials that promising for expanding the range everyday products, healthy foods, as well manufacture food additives. A relevant direction scientific practical research is use methods biomechanical impact on products processing grain triticale in form flour, crumbs bran to obtain general, functional therapeutic purposes. The aim a comparative characteristic milling properties new varieties wheat, possibility theit using grinding into flour at existing enterprises. cereal-forming ability has been carried out it revealed best belongs "Gremme 2 U" variety, equal 79.8 %, which 4 % more than wheat "Timiryazevskaya Jubilee" 4.8 155" variety. It found highest yield under same regimes obtained when type amounted 79.3 %. largest amount grade T-60 from occupies an intermediate position both terms total its quality compared triticale. All three given various crops have good flour-grinding can be recommended high-quality bakery mills making mixtures.