Biochemical properties of triticale. Triticale sprouts in food technology

Abstract

Abstract The growing demand for agricultural and food products is forcing agricultural producers to provide agricultural production growth. The development of new food products based on grain seedlings is one of the directions of the market for functional food products. Triticale is a relatively new grain crop that can take its rightful place among traditional grain crops and in food production. One of the promising areas for using grain crops is the production of grain seedlings, which are characterized by a high content of vitamins, antioxidants, enzymes, microelements. The selection of modern varieties of triticale and methods of obtaining seedlings from grain will allow to determine promising directions for the use of triticale in the food industry, which, in turn, will contribute to the popularization of this culture as grains for processing.