The quality characteristics of seven triticale grain varieties were determined by different physiochemical analyses. For this purpose, the content of protein, wet gluten, fat, ash, moisture, carbohydrates, test weight, and thousand-kernel mass; mineral elements Ca, Na, Zn, Fe, and Cu; and total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity (DPPH assay), and phenolic profile (4-hydroxybenzoic acid, vanillic acid, caffeic acid, chlorogenic acid, p-coumaric acid, and rosmarinic acid) were analyzed. Also, Fourier transform infrared spectroscopy (FT-IR) was used to evaluate the quality parameters of triticale grains. According to the chemical data obtained, all triticale varieties may be used for breadmaking. A high variability was obtained among triticale varieties for mineral elements and antioxidant compounds. The highest values were recorded for Ca, followed by Fe, Na, Zn, and Cu. The TPC, TFC, DPPH, and phenolic compounds of the analyzed triticale samples increased with the increasing temperature used in the extraction method. Generally, the highest value for phenolic acid was obtained by p-coumaric acid followed by rosmarinic acid, caffeic acid, 4-hydroxybenzoic acid, vanillic acid, and chlorogenic acid. Principal component analysis of triticale cultivars related to their physicochemical data showed close association between some varieties such as Costel; Ingen 54, Ingen 35, Ingen 33, and Ingen 93, and Ingen 40; and Fanica varieties.

Triticale grains and brewers’ spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale is easily adapted to the climatic changes and BSG is a low-cost material which may lead to a “zero-waste” desiderate. In this study, dough rheological properties obtained from different triticale cultivars (Ingen 33, Ingen 35, Ingen 54, and Ingen 93) cultivated in the Republic of Moldova and BSG in a fermented form (BSF) in an addition level of 10% and 17.5% were analyzed. For this purpose, different rheological devices, such as Mixolab, Alveograph, HAAKE MARS 40 Rheometer, Falling Number, and Rheofermentometer, were used. Also, the pH value of the dough samples with different levels of BSF addition during fermentation was determined. According to the data obtained, BSF addition decreased water absorption values; torques values corresponding to stages 1–5 of the Mixolab curve; and dynamic rheological elastic, viscous, and complex modules. For the 17.5% BSF addition to triticale flour, the best rheological results were obtained for the Ingen 33 and Ingen 54 varieties. In addition, the BSF addition decreased the baking strength and tenacity of the Alveograph curve. The pH values of the dough samples during fermentation significantly decreased (p < 0.05) with the increased amount of BSF incorporated into the dough recipe. The highest pH decreased values were obtained for Ingen 35 with a 17.5% BSF addition, which varied between 5.58 and 5.48. During fermentation, all data recorded by the Rheofermentometer device were improved. The dough samples presented a high retention coefficient, which varied between 99.1 and 99.5%. The falling number decreased with the increasing level of BSF in triticale flour, indicating an increase in α-amylase activity in the mixed flours. The principal component analysis data showed a strong association between triticale flour varieties without a BSF addition and those with a high amount of BSF incorporated into the dough recipe. The results obtained indicate the fact that many mixes between BSF and different triticale varieties may lead to bakery products of a good quality.

Apple pomace, a major by-product of juice processing, requires effective drying for valorization and preservation. This study investigated the thin-layer drying kinetics of apple pomace from three varieties (Starkrimson, Idared, and Jonagold) under forced convection at 57 °C, 63 °C, and 68 °C. Seven mathematical models were used to fit the experimental moisture ratio data and evaluated using statistical indicators (R², RMSE, χ², and MBE). In addition, the proximate composition, titratable acidity, water activity, color parameters, rehydration capacity, total phenolic content, antioxidant activity, and phenolic and organic acid profiles of the resulting apple pomace powders were assessed. Of the models tested, the Midilli–Kucuk model demonstrated superior performance with the highest R² (>0.99) and lowest RMSE and χ² values across all varieties and temperatures. The Page and Logarithmic models also showed good predictive capability. Significant differences in phenolic content and antioxidant activity were observed between powders from different apple varieties, with Starkrimson showing the highest values, followed by Jonagold and Idared. These findings provide essential kinetic parameters for optimizing apple pomace drying processes and support the development of value-added products from this abundant agro-industrial by-product.

Triticale is a young crop that combines the main qualities of its ancestors - rye and wheat. This grain crop has a higher quality amino acid composition, which allows its use as raw material not only for special-purpose food products, but also for the feed industry. It is also less demanding of weather conditions and is resistant to various diseases, which allows increasing the grain harvest per hectare of crops. Breeding triticale varieties that combine high protein content with good biological quality is an important task for researchers. First of all, triticale is a grain crop, which allows expanding the range of foods and improving their nutritional value, since these products are in demand among consumers. Deficiency of protein and dietary fiber in the population's diet is still a pressing problem today. Triticale, in turn, can solve a number of problems associated with malnutrition, which makes research in this area promising and worthy of attention.

Rope spoilage of bread is produced by bacteria belonging to Bacillus genus. Insufficient cleaning of the wheat before the milling operation contributes to obtaining flour with a high degree of contamination with these bacteria which produce thermoresistant endospores and further maintain their viability in the baking process. After baking, thermoresistant endospores can pass into the vegetative form and can multiply, causing spoilage of bread, which is manifested by the occurrence of an unpleasant odour, and the core of the bread becomes sticky. In this study, samples of bread from second-grade wheat flour were obtained. The kinetics of bacterial growth in the core of the thermostated bread at 37 °C for 84 hours was determined. It was found that immediately after baking the degree of contamination of the bread core was 1.28·104 cfu/g, and after 40 hours of thermostating the degree of contamination of the bread core increased by 2.85 logarithmic cycles, at this bread sample were observed the first signs of the rope spoilage (unpleasant odour). Thus, bread obtained from highly contaminated flour can contain a very large number of bacteria belonging to Bacillus genus, having no signs of rope spoilage, and thus the consumption of this bread may be dangerous to the consumer’s health.

Spent grain is a component of grain that consists primarily of its shells and is a by-product of the production of beer or ethyl alcohol. It is characterized by a diverse chemical composition, mainly composed of proteins and dietary fibers and, to a lesser extent, lipids, minerals, phenolic compounds, as well as B vitamins and vitamin E. In its native form, it is a product with a high moisture content, which makes it unsuitable for long-term storage. In this connection, several problems arise that worsen the economic and environmental situation at the global level. This article presents effective methods of processing spent grain to prevent negative consequences associated with its irrational use. Possibilities for the application of used spent grain in the food industry are also presented: bakery and pasta, confectionery, the meat and dairy industry, as well as the production of beverages. Thus, the integration of spent grain in the food composition will lead to solving the economic and environmental difficulties that have appeared in the last decades; it will allow the development of a functional food market, which will lead to the improvement of the quality of the population life by strengthening the trend of good nutrition and reducing the negative impact on the environment.