Authors : K.K. Zhanabayeva, N.O. Ongarbayeva, G.A. Ruchkina, G.K. Yesseyeva and V.L. Smolyakova
Abstract: As a result of the research, the technological features of the triticale grain of Kazakhstan's selection have been experimentally determined: physico-chemical, biochemical and flour-grinding properties. Based on the planning of experiments interrelation between the quantitative and qualitative indices of individual varieties of triticale grain was established. The optimal modes of the process of cold conditioning of grain of experimental varieties are determined. In addition, optimal grinding modes were determined when grinding grain samples for the I break system -35-40%, for the II break system -45-50%, for the III break system -35-40%. It is noted that in the process of grinding and forming the quality of triticale flour from the central part of the endosperm of grain by processing the cereal on the sieve purifier, it will give a real opportunity to obtain special flour with specified properties.
K.K. Zhanabayeva, N.O. Ongarbayeva, G.A. Ruchkina, G.K. Yesseyeva and V.L. Smolyakova, 2018. Features of Technological Properties of Triticale Grain of Kazakhstan's Selection. Journal of Engineering and Applied Sciences, 13: 8292-8299.