Triticale is a promising culture for expanding the resource base of baking industry and bioethanol production. This is a separate plant genus x Triticosecale created by artificial selection (from Triticum – the wheat genus, and Secale – the rye genus) (Шулындин А.Ф., Наумова Л.Н., 1964). This artificial plant is of interest due to its nutritional value which largely surpasses in many aspects those of wheat and rye. Nutritional value of triticale grain is caused by high content of protein, essential amino acids, minerals, vitamins B, PP, E, and carotenoids (Щипак Г.В. та ін., 2000; Рибалка О.І., 2012). It should also be noted that the triticale culture is not very discriminative of growing conditions and is the most capable among other crops in the area of weak implementation of biological potentials.

Currently, there is a number of winter and spring triticale sorts with high productivity, grain quality, and stable expression of economic characters. Not all of the sorts present the valued economic characteristics that meet the requirements of baking and alcohol-distilling use. Thus expansion of gene pool of triticale with such properties is important for national nutritional safety.