Creation of high-yielding triticale varieties with sufficiently high grain quality parameters requires regular technological control. Therefore, every year we estimate grain of about 150 triticale breeding lines for protein and carbohydrate. When one selects the best triticale baking lines, important quality parameters are not only the protein content (not lower than 13%) and the gluten quality (not lower than group 2), which are usually controlled at early stages of breeding, but also characteristics of the carbohydrate-amylase complex, i.e. the falling number. The optimal value of this feature should not be lower than 100 - 120 sec.