Jou nal o Enginee ing Science Vol. XXXII, no. 1 (2025), pp. 136 - 150
Fascicle Food Enginee ing ISSN 2587-3474
Topic Food Indus y and Managemen eISSN 2587-3482
Jou nal o Enginee ing Science Ma ch, 2025, Vol. XXXII (1)
CURRENT AND PROSPECTIVE DIRECTIONS IN THE USE OF THE GRAIN CROPS
TRITICALE
Da ia Suho ici 1, ORCID: 0009-0000-7112-691X,
Se giu Paiu 1*, ORCID: 0009-0008-0931-8521,
Iu ie Rumeus 1,2, ORCID: 0000-0002-6392-7343,
Olga Boeș ean 1, ORCID: 0000-0002-0390-3550,
Geo giana Gab iela Codină 3, ORCID: 0000-0002-6575-0078,
Aliona Ghendo -Mosanu 1, ORCID: 0000-0001-5214-3562
1 Technical Uni e si y o Moldo a, 168 S e an cel Ma e Bl d., Chisinau, Republic o Moldo a
2 Cahul S a e Uni e si y “Bogdan Pe iceicu Hasdeu”, 1 Independence Squa e, Cahul, Republic o Moldo a
3 “S e an cel Ma e” Uni e si y, 720229 Sucea a, Romania
* Co esponding au ho : Se giu Paiu, se giu.paiu@doc o a .u m.md
Recei ed: 01. 18. 2025
Accep ed: 02. 28. 2025
Abs ac . T i icale is a young c op ha combines he main quali ies o i s ances o s - ye and
whea . This g ain c op has a highe quali y amino acid composi ion, which allows i s use as
aw ma e ial no only o special-pu pose ood p oduc s, bu also o he eed indus y. I is
also less demanding o wea he condi ions and is esis an o a ious diseases, which allows
inc easing he g ain ha es pe hec a e o c ops. B eeding i icale a ie ies ha combine
high p o ein con en wi h good biological quali y is an impo an ask o esea che s. Fi s
o all, i icale is a g ain c op, which allows expanding he ange o oods and imp o ing hei
nu i ional alue, since hese p oduc s a e in demand among consume s. De iciency o p o ein
and die a y ibe in he popula ion's die is s ill a p essing p oblem oday. T i icale, in u n,
can sol e a numbe o p oblems associa ed wi h malnu i ion, which makes esea ch in his
a ea p omising and wo hy o a en ion.
Keywo ds: i icale, whea , ye, chemical composi ion, p o ein, ood, quali y.
Rezuma . T i icale es e o cul u ă ână ă ca e combină p incipalele cali ăți ale s ămoșilo săi
- seca a și g âul. Aceas ă cul u ă de ce eale a e o compoziție de aminoacizi de cali a e
supe ioa ă, ceea ce pe mi e u iliza ea sa ca ma e ie p imă nu numai pen u p odusele
alimen a e de speciali a e, ci și pen u indus ia u ajelo . De asemenea, es e mai puțin
p e ențios ață de condițiile me eo ologice și es e ezis en la di e i e boli, ceea ce pe mi e
c eș e ea ecol ei de ce eale la hec a de cul u ă. C eș e ea soiu ilo de i icale ca e combină
conținu ul idica de p o eine cu o bună cali a e biologică es e o p o oca e impo an ă pen u
ce ce ă o i. S udiul ealiza a demons a o posibilă ex inde e a gamei de p oduse alimen a e
și îmbună ăți ea alo ii lo nu i i e, deoa ece aces e p oduse sun solici a e în ândul
consuma o ilo . De ici ul de p o eine și ib e alimen a e din alimen ația populației ămâne
încă o p oblemă ac uală a zilelo noas e. T i icale, la ândul său, poa e ezol a o se ie de
UDC 633.1:664
h ps://doi.o g/10.52326/jes.u m.2025.32(1).11
D. Suho ici, S. Paiu, Iu. Rumeus, O. Boeș ean, G.G. Codină, A. Ghendo -Mosanu 137
Jou nal o Enginee ing Science Ma ch, 2025, Vol. XXXII (1)
p obleme asocia e malnu iției, ceea ce ace ca ce ce ă ile în aceas ă di ecție să ie
p omiță oa e și să me i e a enție.
Cu in e cheie: i icale, g âu, seca ă, compoziția chimică, p o eine, alimen e, cali a e.
1. In oduc ion
Pa icula in e es in i icale as a aluable c op is caused by i s hyb id ea u es,
combining he quali a i e cha ac e is ics o ye and whea . Despi e he well-known successes
o whea b eeding in de eloping new a ie ies ha combine high p oduc i i y, good
nu i ional quali ies, esis ance o lodging, esponsi eness o e ilize s and o he aluable
cha ac e is ics, i s ill has a weak exp ession o a numbe o impo an cha ac e is ics, i s o
all, his is insu icien esis ance o he ac ion o some un a o able soil, clima ic and
en i onmen al ac o s [1]. P ac i ione s no e ha he bene icial quali ies o ye a e poo ly
exp essed in whea . Whea is e y sensi i e o empe a u e d ops, excess sal , does no
ole a e inc eased soil acidi y, is mo e suscep ible o ungi, needs o ganic and mine al
e ilize s o a g ea e ex en , e c. In addi ion, due o he abili y o o m a la ge numbe o
spikele s in an ea (up o 50-60, wi h 20-25 in whea ), ye has highe po en ial and g ain
p oduc i i y [2]. The i icale ea is a combina o ial coalescence o mo phological ea u es o
ye and whea plan s on which he yield depends: mul i-spikele ea (in ye), and mul i-
lowe ed ea (in whea ).
I should also be no ed ha p o ein de iciency and unde nou ishmen in he wo ld a e
inc easing e e y yea and can each 30% in Cen al A ica and Sou h Asia [3]. The da a
p esen ed allow us o conclude ha a ai ly la ge pa o he wo ld's popula ion su e s om
p o ein de iciency - a disease ha is a consequence o he imbalance be ween he o ma ion
and b eakdown o p o ein. The alimen a y cause o i s occu ence is p o ein de iciency in he
die [4]. The Eu opean Union (EU) is mainly sel -sus aining in ag icul u al a ea, due o i s
con en ional policy o ag icul u e. Ne e heless, he EU li es ock a ming is se e ely elying
on impo s o p o eins ha a e plan -based o ca le odde . The connec ion be ween impo
o p o ein and clea cu ing, i we look a i one way, and he majo g eenhouse gases om
ca le aising, i we look a i ano he way, a e also p o iding signi ican impo ance o he
use o plan p o eins in human nou ishmen . Fo a la ge numbe o adul s li ing in Eu ope,
he main sou ce o p o ein is animal p oduc s such as mea and eggs, al hough plan sou ces
a e becoming inc easingly popula [5].
The mos popula sou ce o ege able p o ein o he popula ion o he Republic o
Moldo a (RM) is b ead and o he bake y p oduc s and g oce ies. B ead consump ion pe
pe son pe yea in Eu ope is abou 58 kg. Al hough consump ion o baked p oduc s a ies
g ea ly ac oss he con inen , in mos coun ies he a e age consump ion is 50 kg pe capi a.
Examples o g ea b ead consume s a e Ge many and Aus ia, wi h an a e age o 80 kg bu
in he RM he igu e eaches 107 kg in 2023, while he Uni ed Kingdom and I eland a e a
he bo om o he lis wi h an annual consump ion lowe han 50 kg [6]. Howe e , he
nu i ional alue o adi ional b ead a ie ies does no ully mee he equi emen s o
nu i ionology, since he necessa y balance o p o eins and ca bohyd a es is no obse ed. As
is known, wi hou p o ein, a p oduc canno be conside ed comple e, since i is wha supplies
ou body wi h he necessa y amino acids. The Wo ld Heal h O ganiza ion (WHO) se s he Sa e
Le el o P o ein in ake a 0.83 g/kg/day [7].
The ele ance o his wo k is ha p o eins o plan o igin a e cu en ly he main
esou ces o ood and odde p o ein and will no lose hei impo ance in he nea u u e.
138 Cu en and p ospec i e di ec ions in he use o he g ain c ops i icale
Jou nal o Enginee ing Science Ma ch, 2025, Vol. XXXII (1)
Many scien is s poin o he p ima y impo ance o he amino acid composi ion o g ain
p o eins as he mos impo an ac o in hei ood and eed alue [8]. As is known, b ead
made om whea lou is poo in he mos impo an essen ial amino acid – lysine. The e o e,
i is necessa y o sea ch o ways o inc ease he nu i ional alue o b ead by expanding he
aw ma e ial base o bake y p oduc ion. In ecen yea s, he g ain c op i icale – an a i icial
hyb id o ye and whea – has been inc easingly ecognized [9,10]. The new ce eal c op has
high po en ial yields and a numbe o aluable nu i ional p ope ies. I s amino acid
composi ion is cha ac e ized by a signi ican con en o glu amic acid, p oline and a highe
le el o lysine, compa ed o whea . All his con ibu es o he apid sp ead o i icale cul u e
ac oss coun ies and con inen s and i s g adual in oduc ion in o he lou -milling, baking,
eed and e en alcohol indus ies. Howe e , despi e he ongoing esea ch on he c ea ion,
imp o emen and pe ec ion o i icale c op selec ion, he echnological ea u es o i icale
g ain ha e s ill no been su icien ly s udied, which does no allow o he expansion o mass
p oduc ion o lou and o he p oduc s om his g ain a ie y.
2. Fea u es o i icale g ain c op
T i icale is a young c op in e olu iona y e ms, syn hesized by c ossing ch omosome
complexes - whea and ye. And only a li le mo e han 30 yea s ago he i s a ie ies we e
in oduced in o p oduc ion. Today, i s sown a eas in he wo ld amoun o mo e han 3 Mha.
The la ges a eas o i icale a e in Poland (840 kha), Ge many (537 kha), China (550 kha),
Aus alia (400 kha), Uk aine (130 kha), in Russia hey amoun o 220 - 250 kha [11,12]. The
in e es o ag icul u al p oduce s and p ocesso s in he new c op is s eadily g owing, he
a eas o i s cul i a ion a e expanding. The special in e es in he c op is explained by he high
po en ial o mo e comple e p o ein con en , be e diges ibili y compa ed o whea , high
yield, esis ance o un a o able soil and clima ic condi ions, ungal and i al diseases, high
win e ha diness, and educed demands on soil e ili y [13-15].
The e m i icale a ose om a combina ion o he gene ic names o he pa en species
o whea - T i icum and ye - Secale. A i s , his cons an -in e media e hyb id was called
T i icosecale impau, bu he mos widely used name was T i icale, which was p oposed in his
Ingen 35
Cos el
Fanica
Ingen 40
Ingen 93
Ingen 33
Ingen 54
Figu e 1. T i icale a ie ies ob ained a he Ins i u e o Gene ics, Physiology and
En i onmen al P o ec ion, Moldo a S a e Uni e si y [22].
D. Suho ici, S. Paiu, Iu. Rumeus, O. Boeș ean, G.G. Codină, A. Ghendo -Mosanu 139
Jou nal o Enginee ing Science Ma ch, 2025, Vol. XXXII (1)
wo k by E. Oehle [16]. Mode n a ie ies ha e been c ea ed by b eede s using complex
me hods and gene ic ools, al hough he e a e known cases o spon aneous eme gence o
i icale unde he in luence o unusual condi ions du ing ege a ion [17-20].
Today, he i icale g ain c op has ceased o be a bo anical cu iosi y and, in mode n
condi ions, success ully compe es wi h adi ional ce eals, since he nu i ional alue o he
g ain has signi ican ad an ages o e o he c ops [21]. Fo se e al decades, i has been used
in p oduc ion mainly o g ain odde and g een odde . Howe e , in ecen yea s, b eede s
ha e been wo king ha d o c ea e and in oduce g ain a ie ies sui able o ob aining lou
o he pu pose o baking b ead and lou con ec ione y p oduc s, Figu e 1 [22].
2.2. Mo phology o g ain c ops and hei selec ion
The e a e wo main ypes o plan s acco ding o he ege a ion pe iod: win e and
sp ing i icale. Win e i icale can di e g ea ly in mo phological ea u es depending on he
o igin o he pa en al o ms. The mo phology o i icale g ain is in e media e [23]. The e a e
30 o 40 spikele s in an ea . The bes g ain- o age a ie ies o i icale exceed bo h ye and
whea in spikele leng h and he numbe o spikele s in an ea . Ripening i icale ea s o en
exceed 15 cm in leng h and a e usually awned. T i icale g ains a e yellowish-b own,
exceeding whea g ains in leng h, eaching 10-12 mm in leng h and up o 3 mm in wid h [24].
An impo an ask in b eeding any g ain c op is o c ea e a ie ies ha ha e ecological
plas ici y, high p oduc i i y and g ain quali y, and esis ance o abio ic and bio ic s ess.
Cu en ly, i icale b eeding has achie ed signi ican success in he ield o c ea ing highly
p oduc i e a ie ies.
B eeding i icale o quali y is associa ed wi h a numbe o di icul ies, such as he
la ge pheno ypic a iabili y o quan i a i e ai s cha ac e izing g ain quali y [25]. One o he
main and di icul asks is selec ion o a high le el o p o ein, wi h high quali y. To sol e
such a p oblem, biochemical echnological assessmen and gene ic analysis o he selec ion
ma e ial a e necessa y [26-29]. One o he eal and p omising ways o c ea ing high-p o ein
o ms is o sea ch o genomes ha ha e ac o s o high p o ein con en wi h good quali y.
Fo his pu pose, i was p oposed o in ol e he ye genome and he A genome o whea
[30,31]. Such da a allow us o assume ha one o he ese es o inc easing he p o ein
con en is o inc ease he dose o he A genome in i icale.
3. Biochemical composi ion o i icale
The gene al chemical composi ion o i icale g ain is ypical o ce eal g ains, a
cha ac e is ic ea u e o which is a high con en o ca bohyd a es and p o ein. I should be
no ed ha he chemical composi ion o i icale g ain a ies widely depending on he a ie y,
p oduc ion zone, ag oecological and me eo ological condi ions [32,33].
P o ein is an impo an building ma e ial o ou body. E e y cell o he body consis s
o i , i is pa o all issues and o gans. In addi ion, a special ype o p o ein plays he ole o
enzymes and ho mones in a li ing o ganism.
3.1. P o ein-p o einase complex o i icale g ain
The special in e es in whea - ye amphidiploids obse ed ecen ly is explained by he
abili y o he c op o accumula e a signi ican amoun o p o ein o high biological alue in
he g ain [34]. The amoun o p o ein in any g ain is he a io o he endospe m o he pe ica p
and aleu one laye , howe e , in he newes a ie ies o i icale, which ha e well- o med
g ain, he amoun o p o ein is equal o o sligh ly highe han in so whea a ie ies.
140 Cu en and p ospec i e di ec ions in he use o he g ain c ops i icale
Jou nal o Enginee ing Science Ma ch, 2025, Vol. XXXII (1)
The special alue o i icale g ain p o ein is i s high lysine con en , which is 15-30%
highe han ha o whea , a nea ly ideal amino acid balance, and a lowe con en o
an inu ien s han ha o o he c ops. The use o i icale p o ein o inc ease biological alue
is p e e able o he use o o he sou ces [35,36].
T i icale g ain con ains: 12.1 - 14.0% wa e , 12.8 - 15.1% p o eins, 68.8 - 71.44%
ca bohyd a es, 1.07 - 1.7% a , 13.1 – 16.0% die a y ibe , and 1.5 - 2.0% ash [3,22,37,38].
The g ain endospe m consis s o 26-28% wa e -soluble p o eins, 7-8% sal -soluble p o eins,
25-20% alcohol-soluble p o eins, and 18-20% ace ic acid-soluble p o eins. Mos au ho s no e
ha he o al p o ein con en in he g ain o whea - ye amphidiploids is highe han ha o
ye and whea [39,40].
The nu i ional alue o p o ein depends on i s con en o essen ial amino acids.
S udies conduc ed in he commonweal h o independen s a es (CIS) coun ies and ab oad
ha e shown ha i icale p o ein is cha ac e ized by a well-balanced amino acid composi ion,
as con incingly demons a ed by he ollowing da a, p esen ed in Table 1 [41].
Table 1
Con en o some amino acids in whea , ye and i icale g ains, % o o al p o ein con en
Name
Whea
Rye
T i icale
Lysine
3.00
4.09
3.50
His idine
2.25
2.25
2.35
A ginine
4.36
4.79
5.22
Glu amic acid
31.18
24.95
29.93
P oline
9.46
11.00
12.01
In e ms o he con en o amino acids lysine, aspa ic, glu amic acids, h eonine,
alanine, aline, y osine, i icale g ain p o eins occupy an in e media e posi ion be ween he
p o eins o whea and ye. Acco ding o Bugs alle , i icale con ains 14% mo e p o ein, 35%
mo e me hionine and 15 % mo e cys eine han whea [42].
The combina ion o high p o ein con en wi h he p oduc i i y o he bes i icale
a ie ies p o ides a high p o ein yield pe hec a e, 25-45% highe han ha o whea and ye.
Two hec a es o c ops o he bes i icale a ie ies a e equi alen in p o ein yield o h ee
hec a es o whea [43]. Signi ican a iabili y in he p o ein and lysine con en o i icale
g ain compa ed o whea indica es he possibili y o u he imp o emen o quali y in his
indica o in pa allel wi h selec ion o inc eased p oduc i i y and imp o ed g ain densi y [44].
3.2. Ca bohyd a e-amylase complex o i icale g ain
The mos impo an componen o i icale g ain is s a ch. Unlike i s ances o s, i icale
has a lowe s a ch con en in he g ain. Howe e , in e ms o ni ogen, ash, a and phospho us
con en , i icale s a ch is p ac ically no di e en om he s a ch o he pa en o ms. Only a
lowe amylose con en is no ed.
In e ms o he shape o s a ch g ains, i icale occupies an in e media e posi ion
be ween he pa en o ms, ye s a ch is cha ac e ized by he smalles size o s a ch g ains
wi h a con en o ine ac ion, and whea - he la ges . T i icale g ain accumula es up o 5%
o suga s, only an insigni ican amoun is accoun ed o by monosaccha ides, and mainly
uc osides p edomina e, he amoun o which is close o ye. The amoun o alcohol-soluble
ca bohyd a es in i icale signi ican ly exceeds ha o whea and is compa able o ye.
Alcohol-soluble suga s accumula e up o 3%, o which oligosaccha ides make up abou 70%,
uc ose 0.1-7.0%, glucose - 1.9-5.0%, suc ose – 2.0-3.0%, mal ose - 4-8% [45].
D. Suho ici, S. Paiu, Iu. Rumeus, O. Boeș ean, G.G. Codină, A. Ghendo -Mosanu 141
Jou nal o Enginee ing Science Ma ch, 2025, Vol. XXXII (1)
I should be emembe ed ha imma u e i icale g ain has a low s a ch con en . This
phenomenon is associa ed wi h high ac i i y o α-amylase, which is o g ea impo ance o
he echnology o p ocessing g ain in o lou o baking pu poses. The p esence o such a
ac o leads o de ec i e b ead. As is known, α-amylase is ac i e in whea only a he ime o
ge mina ion, unlike ye, whe e i is ac i e e en in a s a e o ull ipeness [46].
3.3. Lipids o i icale g ain
Many biochemical p ocesses occu ing du ing s o age and p ocessing, as well as he
nu i ional alue o g ain, la gely depend on he cha ac e is ics o he lipid complex. As is
known, along wi h he ene gy ole, lipids pe o m unc ional and s uc u al oles. I should be
no ed ha he composi ion o i icale lipids is e y complex and is no an in e media e o m
be ween whea and ye. F ee lipids con ain 83-89% o non-pola componen s, mainly
iglyce ides. Bound lipids con ain 61-73% o pola and 27-39% o non-pola componen s.
The main componen s o pola g oups a e a y acids - palmi ic, s ea ic, linoleic and linolenic [47].
Thei con en in g ain is a ec ed by he g owing egion.
The syn hesis o polyunsa u a ed a y acids in he human body is limi ed, and since
he lipids o i icale con ain an inc eased con en o linoleic acid, we can alk abou he
inc eased biological alue o he c op. Na i e lipids o g ain c ops con ain ocophe ols
( i amin E), which a e in an ac i e o m in ege able oils. They a e ep esen ed by he α- o m,
which indica es a low an ioxidan ac i i y o hei lipids. S udies ha e e ealed a high con en
o phospholipids in he ac ion o bound lipids o i icale, which b ings his c op close o
ye [47].
3.4. Mic onu ien s o g ain
The ques ion o he ole o mine al subs ances and i amins in ce eal g ains in
supplying he human body wi h hese subs ances, as well as he ques ion o p o ein
composi ion, is o pa icula ele ance gi en he ela i ely la ge sha e o g ain p oduc s in
human nu i ion.
T i icale g ain and i s milled p oduc s a e a good sou ce o such mine als as po assium,
phospho us, magnesium, sodium, coppe , zinc and i on [48]. I is no ed ha i icale lou has
an inc eased con en o phospho us, magnesium and i on compa ed o whole-g ain whea lou .
The i amin composi ion o i icale ( hiamine, ibo la in, bio in, olic acid,
pan o henic acid) is a he same le el as whea . Howe e , in gene al, i s composi ion is be e
han ha o ye, wi h he excep ion o nico inic acid [49,50].
When g inding g ain, mine al subs ances a e dis ibu ed une enly among he milled
p oduc s. The g ea es amoun o phospho us, i on, and manganese is con ained in he b an
o o n sys ems, which a e cha ac e ized by he highes ash con en (5.03-5.38%). A posi i e
ela ionship was no ed be ween he con en o p o ein, phospho us and manganese. I was
ound ha he con en o mine al subs ances in i icale lou is usually lowe han in b an.
Thus, i can be said ha he mine al composi ion o i icale is a he same le el as whea ,
bu in gene al he composi ion is be e han ha o ye [51].
4. Usage o i icale in bake y
The daily human die includes g ain p oduc s: b ead, bake y and pas a, o pa icula
in e es is he use o whole g ain lou , which con ains a signi ican amoun o ibe , all
essen ial amino acids, i amins, as well as mic o- and mac oelemen s such as magnesium,
142 Cu en and p ospec i e di ec ions in he use o he g ain c ops i icale
Jou nal o Enginee ing Science Ma ch, 2025, Vol. XXXII (1)
calcium, po assium, sodium, i on, phospho us, coppe , zinc and selenium while ha ing a low-
cos p ice [52].
Acco ding o s a is ics, in RM he popula ion ac i ely consumes bake y and o he lou
p oduc s, in pa icula hose made om p emium and i s g ade whea lou , due o hei
a o dabili y, wide ange and high ene gy alue, Table 2.
Table 2
A e age ood consump ion in he Republic o Moldo a by ca ego ies [53]
Ca ego y
2021
2022
2023
B ead and lou p oduc s, kg/pe son
116.7
112.1
107.3
Mea p oduc s, kg/pe son
54.2
54.0
54.5
Dai y p oduc s, L/pe son
232.3
230.3
225.0
Vege ables, pumpkin and hei p ocessed p oduc s,
kg/pe son
124.1 116.3 117.1
F ui s, be ies and hei p ocessed p oduc s, kg/pe son
69.8
71.0
70.3
Insu icien balance o he chemical composi ion o such p oduc s is a p oblem o bo h
quan i a i ely and quali a i ely insu iciency o i amins A, B, E, H, PP, die a y ibe , mic o-
and mac onu ien s in he die [54].
One o he possible solu ions is o use new aw ma e ial sou ces o plan o igin.
T i icale g ain has an inc eased con en o amino acids, including lysine, aline, leucine, e c.
The e o e, i icale is he mos p omising o expanding he ange o e e yday ood p oduc s.
T i icale lou can be used o p oduce un e men ed p oduc s such as wa les, mu ins,
ginge b ead, cookies. The e is su icien da a on he echnology o hei p epa a ion in his
a ea [55,56].
4.1. Flou and lou mixes
T adi ional whea and ye-whea b ead, which is he mos popula among he
popula ion, has insu icien nu i ional alue and an imbalance o essen ial nu ien s. The
chemical composi ion o b ead is no en i ely comple e in biological e ms. B ead does no
ha e a high enough p o ein con en , and b ead p o eins a e poo in essen ial amino acids,
p ima ily lysine, yp ophan and me hionine, and b ead also lacks calcium sal s and a numbe
o i amins [57].
T i icale g ain has unique p ope ies ha a e due o he p edecesso s o his c op. The
whi eness o he lou and he p esence o glu en p o eins con en ionally classi y he g ain
as a whea c op, and he high ac i i y o amyloly ic enzymes and he balance o p o eins - as
a ye c op. Due o i s high os esis ance, as well as esis ance o many diseases, i icale
does no equi e ea men wi h addi ional plan p o ec ion p oduc s and he use o e ilize s.
Despi e he ad an ages o he c op in e ms o nu i ional alue and he p esence o glu en
p o eins, i icale g ain is no in demand by he lou -milling indus y as a aw ma e ial. The
explana ion o his is he di icul y o milling such g ain acco ding o he whea ype [58].
Today, i icale lou is mainly used as an imp o e and subs i u e o enzyme
p epa a ions, due o he high au oly ic ac i i y o lou . Me hods ha e been de eloped o
imp o e he quali y and inc ease he nu i ional alue o ye and whea b ead wi h low
amylase ac i i y, gas and suga - o ming capaci y. Va ious echnological solu ions a e
p oposed o he possibili y o using i icale lou as he main aw ma e ial o bake y
p oduc ion [57,58]. Flou is p oduced in h ee g ades: si ed, peeled and wholemeal, in
D. Suho ici, S. Paiu, Iu. Rumeus, O. Boeș ean, G.G. Codină, A. Ghendo -Mosanu 143
Jou nal o Enginee ing Science Ma ch, 2025, Vol. XXXII (1)
acco dance wi h he ules o o ganizing and conduc ing echnological p ocesses a lou
mills and in compliance wi h app o ed sani a y no ms and ules.
The esea che s also p oposed a me hod o ob aining i icale- ye- lax lou ,
acco ding o which he ini ial aw ma e ial is i s pu i ied, hen a g inding mix u e is made
om p epa ed i icale g ain, ye g ain and lax seeds in a a io o 5.0:4.3:0.7. The need o
en ich bake y lou wi h polyunsa u a ed a y acids is jus i ied by he ac ha he human
body canno syn hesize ω-3 and ω-6 a y acids due o he lack o an enzyme sys em [59].
The in en ion will make i possible o ob ain ood lou wi h a ich con en o mine al
elemen s, wa e -soluble and a -soluble i amins, ocophe ols and polyunsa u a ed a y acids.
Table 3
Chemical composi ion o he con ol sample and i icale- ye- laxseed lou wi h inc eased
a and p o ein con en [59]
Name
Mois u e
con en ,
%
Fa con en , % P o ein
con en , %
Ash con en ,
%
O iginal whea lou
14.9
1.12
11.9
0.74
T i icale- ye- laxseed lou 13.4 4.37 13.9 3.27
Analysis o he da a in Table 3 shows ha he esul ing p oduc s a e cha ac e ized by
a high con en o p o ein and a , which allows hem o be loca ed as a high-lipid lou
mix u e in he p oduc ion o a wide ange o bake y and lou con ec ione y p oduc s,
including unc ional p oduc s.
4.2. B ead
A emp s ha e been made o e ime o use i icale in he p oduc ion o b ead, biscui s
and a ious pas as, bu he p e alence o i s use in ood p oduc ion emains low. The main
easons o his a e he weak glu en sys em, high amyloly ic ac i i y and low s abili y o he
echnological p ope ies o i icale g ain [60]. Al hough i icale is cha ac e ized by high α-
amylase ac i i y and weak dough heological p ope ies, some a ie ies can p oduce b ead o
accep able quali y [61].
S udies ha e shown ha he addi ion o 20-25% i icale lou imp o ed whea b ead,
especially om o dina y lou wi h low glu en quali y due o he highe ac i i y o amylases
and p o eases and high glu en ex ensibili y. Mo e ecen ly, esea che s ha e shown ha a
mix u e o up o 50% i icale lou wi h whea lou p oduced b ead wi h a quali y simila o
ha o whea lou [62]. Baking b ead om i icale lou in Hunga y unde indus ial
condi ions has shown ha si ed lou , bu wi h a lowe ash con en , and ye ype wi h an ash
con en o 0.9% gi e a high-quali y b ead, in e media e in i s p ope ies be ween whea and
ye. I was obse ed ha mixing whea and i icale lou in a a io o 1:1 has a posi i e e ec
on he heological p ope ies. I is ecommended o add i icale lou up o 30% o bake
whea b ead. B ead wi h i icale lou is simila o whea b ead in appea ance and c umb
colo and has good as e and a oma ic p ope ies [62].
A numbe o s udies we e conduc ed by Kha ko esea che s o de elop a echnology
o p oducing bake y p oduc s om i icale lou . When making b ead om hulled and
wholemeal i icale lou , he p oduc s we e o unsa is ac o y quali y, wi h a sha p sou as e,
dense c umb, and c acks in he uppe c us . I was also shown ha he me hod o p oducing
b ead om i icale lou canno ully co espond o he me hods used o making b ead om
144 Cu en and p ospec i e di ec ions in he use o he g ain c ops i icale
Jou nal o Enginee ing Science Ma ch, 2025, Vol. XXXII (1)
ye and whea lou . The e o e, a concen a ed lac ic acid lea en wi h low acidi y was added
o he dough kneading. In addi ion, in ensi e kneading o he dough was excluded. Thus, new
ypes o bake y p oduc s wi h inc eased biological and nu i ional alue using i icale lou
a e cu en ly being ac i ely de eloped [63]. T i icale b ead had a speci ic as e and pleasan
a oma, e ained eshness o a long ime. Sys ema ic consump ion o e en 100 g o b ead
pe day will allow he body o ecei e a signi ican sha e o he ecommended a e age daily
in ake o essen ial amino acids, i amins B, PP [64].
Ghendo -Mosanu e al. in es iga ed he quali y o di e en i icale a ie ies (Ingen
35, Ingen 33, Ingen 93, Ingen 54, Ingen 40, Fanica and Cos el) g own in he RM om he
poin o iew o he lou , dough, and b ead quali y cha ac e is ics. T i icale lou s we e
analyzed o physicochemical quali y and CIELab colo pa ame e s. I was demons a ed ha
i icale lou s we e sui able o bake y. Acco ding o he senso y da a, all b ead samples
excep hose ob ained om he Cos el a ie y we e o e y good quali y [22].
4.3. Biscui and sho b ead semi- inished p oduc s
One o he s able segmen s o he wo ld ma ke emains he con ec ione y ma ke ,
which in ecen yea s has been cha ac e ized by a cons an inc ease in p oduc ion and
consump ion olumes. The end in ecen yea s is an inc ease in consume demand o
heal hy ood p oduc s. These include unc ional con ec ione y p oduc s, including o i ied
ones [65].
Since i icale lou has a low glu en quali y, bu a high nu i ional alue, he
possibili y o i s use in he p oduc ion o lou con ec ione y p oduc s has been in es iga ed.
The e ec o i icale lou on he quali y o biscui and sho b ead semi- inished p oduc s
has been s udied [66]. In he ecipes o hese p oduc s, p emium whea lou was eplaced by
i icale lou in amoun s o 20, 40, 60, 80 and 100%. Samples o inished p oduc s we e
analyzed in e ms o senso y and physicochemical quali y. As he dose o i icale lou
inc eased, he colo o he c umb o he inished p oduc acqui ed a g ayish hue, and he
samples we e cha ac e ized by une en po osi y and ligh compac ion. The mois u e con en
o he inished p oduc in all expe imen al a ian s luc ua ed insigni ican ly and emained
wi hin he limi s p o ided by he s anda d (25±3%). The heigh o he semi- inished p oduc
sligh ly dec eased wi h he inc ease in he dose o i icale lou om 2.6 cm o 2.2 cm [66].
4.4. Pas a
T i icale g ain is a aw ma e ial o he lou and ce eal indus y. In addi ion, he e is
an inc ease in demand o p oduc s wi h inc eased biological alue and unc ional ood
p oduc s, which include p oduc s wi h a high con en o p o ein, i amins, mine als [67]. To
sol e his p oblem, i is possible o use lou om mode n a ie ies o i icale g ain, which
will inc ease he nu i ional alue o pas a and expand he ange. Flou o he p oduc ion o
pas a is p oduced mainly in special lou mills om ha d and so high- i eous whea [68,69].
As a esul o comp ehensi e s udies o he physicochemical cha ac e is ics o i icale g ain
and he de e mina ion o he echnological p ope ies o i s p ocessed p oduc s, aking in o
accoun hei quali y indica o s, a echnology o he p oduc ion o pas a lou om i icale
g ain has been de eloped, and he main echnological pa ame e s o he p oduc ion p ocess
ha e been de e mined [69].
The e sa ili y o he de eloped me hod lies in he possibili y o ob aining he inal
p oduc wi h he in ended use in he o m o semolina o culina y pu poses o lou o he
p oduc ion o pas a, depending on he milling p ope ies ( i eosi y, g ain ha dness) [70].
