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Nowadays non-bread cereals, including oats, due to their healthy properties are increasingly used as additives in bread production. The aim of the present study was to evaluate new healthy triticale-oat bread by replacement as much as possible of triticale flour by high fibre oat concentrate (COF), without decreasing technological quality of bread. The flours obtained from 4 winter triticale varieties were enriched with 2.5%, 5% and 10% of COF. An increasing COF level resulted in significantly increased nutritional parameters content as well as dietary fibre (up to 11.5%), including six-fold increase in β-glucan content (from 0.3% for control breads to 1.0% and 1.8% for 5% and 10% COF, respectively) and as a consequence even two-fold increase in viscosity of water extracts (WEV). Obtained results were compared to popular, available in bakery wheat and wheat-rye breads. All obtained triticale-oat breads can be included as food products high in fibre (over 6 g per 100 g). The dough properties and bread parameters, especially bread volume, shape and crumb texture decreased with the addition of COF. Results show that triticale flour replaced by up to 5% of COF makes it possible to prepare new kind of healthy bread.

During the last few decades triticale has become a commercial crop grown in a variety of environmental conditions worldwide. Triticale, a hybrid cereal developed by crossing wheat and rye combines the valuable properties of both parental forms. In the present study the differences in chemical composition between grain, flour and bread of eight triticale varieties were determined. The results were compared against the standard wheat variety. Independently of the degree of material processing, all samples were characterised for nutrients (protein, starch, ash, lipids) and bioactive components (dietary fibre (DF), total polyphenols (TPC)) and viscosity of water extracts (WEV). Following grain milling, the average content of some components decreased significantly in comparison to grain (protein (2%), ash (58%), lipids (38%), DF (64%), TPC (40%)). After baking the differences in the content of some bread components were compared to flour. The most significant differences between flour and bread samples were noted in the average content of ash (0.8% vs. 2.3%), starch (74.1% vs. 64.7%), DF (4.6% vs. 5.4%), TPC (0.9mgGAE/g vs. 0.5mgGAE/g). Our results show that the grain of some modern triticale varieties, with a favourable chemical composition from a technological and nutritional perspective, is good material for flour and bread production.