Technological value of grain of new hybrid triticale lines achieved due to crossbreeding X Triticosecale Wittmack with Aegilops sp. was studied as compared to standard triticale varieties to select lines with the best technological value. It was found that the new triticale lines under evaluation were characterized by usually higher 1000-kernel weight than standard Bogo cv., but this value depended on the year of the study when compared to Presto cv. The hybrid strains were characterized by lower volume weight than Presto cv., but exceeded or were similar to Bogo cv. Grain shapeliness and uniformity for the lines studied were usually significantly lower than for standard triticale varieties. Great differentiation of vitreousness within the lines was found; vitreousness of strain 3 and 6 grain even exceeded that for both standard varieties. Total protein content was also higher for both strains than for Presto cv. The hybrid triticale strains were distinguished with lower wet gluten content than the standard varieties. Flour extract from triticale with Aegilops cross- combination grain was significantly lower than from Presto cv., but similar to Bogo cv. Among the strains studied, Nos 4 and 5 were characterized by the highest value of that trait and the best rheological properties of dough. Evaluation of baking and its organoleptic features revealed the superiority of strain 4 over standard Presto cv. Strain 4 deserves attention as a material for the baking industry.