226 Original Paper Czech Journal of Food Sciences, 39, 2021 (3): 226–233 https://doi.org/10.17221/249/2020-CJFS Supported by Te Polish National Centre for Research and Development, under the LIDER Program – Acronym: NovelBread- 4FiT (Project No. LIDER/019/519/L-4/12/NCBR/2013). Utilisation of triticale (X Triticosecale Wittmack) and residual oat four in breadmaking Anna Fraś*, Kinga Gołębiewska, Damian Gołębiewski, Magdalena Wiśniewska, Marlena Gzowska, Dariusz R. Mańkowski Plant Breeding and Acclimatization Institute – National Research Institute, Radzików, Błonie, Poland *Corresponding author: a.fras@ihar.edu.pl Citation: Fraś A., Gołębiewska K., Gołębiewski D., Wiśniewska M., Gzowska M., Mańkowski D.R. (2021): Utilisation of triti- cale (X Triticosecale Wittmack) and residual oat four in breadmaking. Czech J. Food Sci., 39: 226–233. Abstract: During the last few years, non-bread cereals, as a rich source of bioactive components, play an increasingly important role in the production of new healthier food. A large number of diet-related diseases in society requires developing and regular consumption of high-quality food. In this study, triticale four was supplemented with residual oat four (ROF), which is a by-product in the production of oat fbre concentrate, to obtain triticale-oat bread with im- proved chemical composition and quality. Te fours obtained from 3 winter triticale cultivars were enriched with 10%, 15%, and 20% of ROF. An increasing level of ROF resulted in higher protein and lipids content and a two-fold increase in β-glucan content (from 0.3% for control breads to 0.6% for 20% ROF) what improved the quality of dietary fbre in breads (DF). Te bread parameters, especially bread volume (BV), the shape of loaves, crust colour and crumb texture, decreased with the addition of ROF. Te triticale-oat breads with the best quality were obtained from 10% addi- tion of ROF. Results confrmed the possibility of utilisation triticale and ROF for the production of bread with a unique chemical composition constituting a simultaneously rich source of DF. Keywords: bread; cereals; chemical composition; dietary fbre In recent years, the number of civilisation diseases in the population has grown continuously, and most of them are diet-related (Kawakita et al. 2019). Tere- fore, the demand for natural foods, including bread products, with specifc healthy properties continues to increase (Zhang et al. 2019). One way to increase the nutritional value in bread production is to use non- -bread cereals with specifc chemical composition. Oat, barley, and triticale are very often classifed as raw ma- terial with functional properties. Tere is also a wide range of other raw plant materials and alternative grains, which are sources of specifc ingredients and are used as additives during bread production. Con- sumers understand the role of health-promoting ad- ditives; therefore, the consumption of bread products enriched with bioactive components is still increasing (Brodowska et al. 2014; Gosine and McSweeney 2019). Triticale is produced on a large scale in many countries all over the world and ofers many agronomic advantag- es such as high yield potential, good grain quality, dis- ease resistance, and environmental tolerance. Despite valuable grain composition but low breadmaking value, triticale is still considered to be non-bread cereal and simultaneously underestimated from the nutritional point of view. Tis cereal is a rich source of protein and bioactive components, and it is similar to wheat in di- etary fbre (DF) content, but with diferent proportions of soluble and insoluble fractions. Its  utilisation in bak-