Blends of wheat, rye, and triticale of high and low alp'na-amylase activity were prepared and falling number and amylograph measurements carried out. The relationship of these results to blend ratio proved to be cuvilinear. The regression equation which was nearest to the obtained curves, was of a reciprocal type. The reciprocal transformation of quality criteria seemed to be very helpful in predicting the blend ratio required to achieve particular characteristics. Only small quantities of sprout damaged grain can be utilized in blends for bread processing and only the breeding of sprout resistant varieties can solve this technological problem.