CULINARY ASSESSMENT OF CEREAL PRODUCTS FROM TRITICALE CEREALS
The paper presents the results of the study on the influence of peeling on the quality of triticale cereals. The triticale cereals are characterized by a high level of smell, taste and consistency of porridge, regardless the regimes of peeling. However, the color and consistency of porridge during mastication vary significantly depending on the length of peeling. The optimal duration of peeling is 120-140 sec.