Main Article Content
This article aims at determining the bread quality of 11 triticale varieties grown in the soil climate of Khorezm region, by making bread from a mixture of triticale flour with wheat flour in a ratio of 20/80, 50/50 and from 100% triticale flour. Organoleptic characteristics such as the appearance of the bread, the condition of the bread crumbs, the porosity and taste of the bread crumbs were determined. As a result, it is determined that the varieties Sergey, Odyssey and GulDU have relatively high levels of bread quality, high organoleptic characteristics such as their shape, bread surface structure, the color of bread surface, elasticity and color of bread crumbs, taste and porosity of bread crumbs. The flour obtained from these varieties is recommended to use in confectioneries.