May 19, 2022
   In the new version of the National Development Plan of Kazakhstan in the field of science it is planned to introduce advanced technological solutions of domestic science in the production and industrial sector, resulting in the formation of competitive domestic enterprises.
  In accordance with this strategic plan with the support of the Ministry of Agriculture of the Republic of Kazakhstan for 2021-2023 on the basis of the Kazakh Research Institute of Processing and Food Industries BR10764977-OT-21 “In order to ensure the development of the food industry , starch, oils, etc. Research work on the project “Development of technology for bakery products, flour confectionery and compound feed on the basis of new domestic varieties of triticale” has begun under the “Development of modern production technologies.” The research supervisor of the project is Lyazat Bekenovna Umiralieva, Candidate of Technical Sciences.
   Since the 1950s, triticale selection has been carried out in collaboration with scientists from Scotland, Canada, Russia and Kazakhstan. In 1975, a study of triticale varieties was conducted in 75 countries around the world.
   In Kazakhstan, triticale is not considered as a source of food raw materials. This is because the processing of triticale seeds has its own peculiarities: first, the need to take into account the chemical composition of the endosperm in the technology of flour production and the fact that the process of husk separation is different from wheat processing. Secondly, Kazakhstan does not have regulatory and technical documents for triticale products.
    Therefore, as a result of a request from scientists of the Kazakh Research Institute of Processing and Food Industries, the Deputy Chairman of the Committee for Technical Regulation and Metrology after 2022 began work on the adoption and introduction of triticale standards GOST 34023-2016 and GOST 34142-2017 in the RK.
   During the project, the technological properties of the varieties “Taza”, “Kozha”, “Asiada”, “Baru”, “Balausa” are studied, which are included in the state list of breeding achievements of the Republic of Kazakhstan, produced by scientists of the Kazakh Research Institute of Agriculture and Crop Production headed by R. A. Orazaliyev, K. K. Kozhakhmetov, A. T. Sarbaev.
From these varieties, flour was produced by grinding whole triticale grains in laboratory conditions.
    During the research , the physico-chemical and rheological properties of triticale flour were determined on the instruments “Spectran”, “Diaphanoscope”, “Mixolab”, “Unity”.
For example: in terms of protein content, it was found that the “Baru” variety is ahead of other varieties, showing 13.29%.
   The comparative assessment of the amino acid content again showed that the flour from the “Baru” variety has 0.12% more lysine, 0.16% more tyrosine and 0.16% more glycine than other types of flour.
Domestic varieties of triticale have the potential to produce flour for the production of bakery and confectionery products in the future.
👤Author of the article – Altynai Burkhatovna Abuova, Chief Researcher, Doctor of Agricultural Sciences, Professor.