## 1 Introduction  
Triticale (Lat. \(\times\)_Triticoscale_, from Lat. _Triticum_-wheat and Lat. _Scale_-rye) is the first artificially created cereal crop obtained through the hybridization of wheat and rye, which combines the qualities of both parent species. Initially, triticale was utilized as a forage crop and for the production of ethyl alcohol; however, the growing demand for food resources has expanded its potential for the production of various food products [1; 2]. Regarding its nutritional composition, triticale grain is more similar to wheat than to rye; it is characterized by a high protein content, a favorable amino acid profile, and an increased level of lysine, a limiting amino acid in many cereals [1; 3; 4]. In addition, it contains a significant amount of dietary fiber, vitamins, minerals, and bioactive phytochemicals [5; 6; 7], making it a valuable component of balanced nutrition and the production of functional food products [8; 9; 10]. Despite its high nutritional value, the use of triticale grain in the food industry remains limited. The main technological barriers include the low quality of its gluten network [1; 2] and high amylolytic activity [11], which impairs rheological properties and destabilizes its structural and functional characteristics during processing. These factors reduce the technological suitability of triticale and hinder its widespread adoption in food production processes. Germinated triticale grain is of significant scientific and practical interest due to its enhanced nutritional properties and potential applications in producing various food products [12; 13; 14]. Grain germination is considered an effective biotechnological method for modifying the structure of macromolecules, improving the bioavailability of nutrients, and partially compensating for the technological shortcomings of triticale [15; 16]. During germination, metabolic processes are activated, leading to the hydrolysis of stored nutrients, degradation of anti-nutritional factors, and synthesis of secondary metabolites [17; 18], ultimately optimizing the nutrient profile of the germinated grain [19; 20]. Furthermore, when hydrolytic enzymatic activity is initiated, complex macromolecules, including proteins, fats, and carbohydrates, are broken down into simpler components, such as amino acids, simple sugars, and unsaturated fatty acids, thereby improving the bioavailability of nutrients in the grain. Similar changes have been noted in studies focusing on cereals and pseudocereals [21], legumes [22; 23; 24], and cereals [25]. The germination process activates the biosynthesis and accumulation of biologically active phytochemical compounds, mainly phenolic substances, with pronounced antioxidant potential. As a result, germinated grain exhibits significant therapeutic and preventive properties, including anti-diabetic, anticancer, and cardioprotective effects. Regular consumption of sprouted grain helps reduce the risk of cardiovascular diseases [26; 27] and may play a role in preventing metabolic disorders and certain types of cancer [28; 29]. Functional and technological properties, including water and oil absorption and foaming capacity, also affect germination due to structural transformations of the protein components [30]. The duration of the grain germination process must be considered, as it significantly affects the grain's composition and properties. Prolonged and uncontrolled germination can result in undesirable changes, such as microbial contamination, loss of dry matter, and excessive enzymatic activity [25; 31; 32]. Increased amyloid activity leads to the deterioration of rheological parameters [33; 34]. Moreover, increased activity of lipase and lipoxygenase enzymes triggers intense lipid oxidation processes. As a result, the formation of undesirable low-molecular compounds increases, and their accumulation at high concentrations correlates with the development of undesirable organoleptic characteristics [35; 36].