Peculiarities of grain quality formation of winter wheat varieties in the right bank forest steppe

Abstract

Wheat is the main ingredient in most types of bread, rolls, crackers, cookies, biscuits, donuts, pancakes, pancakes, waffles, noodles, pies, pasta, spaghetti, cereals. As well as many other products for breakfast and diet products for children. Grain production has countless feedbacks: bakery, pasta and confectionery products are made from flour; from groats - dietary products, baby food, culinary semi-finished products; from starch - glucose, sausages and confectionery. A comprehensive study of the physical, chemical and technological properties of winter soft varieties has been carried out wheat on the basis of a systematic step-by-step assessment of the quality of grain and flour, with selection for their high quality indicators. The relationship between yield and grain and flour quality values has been studied. For the first time, varietal differences in ecological plasticity and yield stability and basic characteristics of grain quality (mass of grains, mass fraction of protein and gluten in grain) were determined. For the first time a comprehensive study of grain yield and quality traits in the vegetation experiment was conducted. Drought-resistant varieties that form high quality grain in different growing conditions have been isolated. Wheat is the most important food crop in the world grain economy. Wheat grain is considered a highcalorie food, one of the important sources of protein, vitamins B1, B2, B3, PP, phosphorus and iron compounds. The chemical composition of wheat grain depends on soil and climatic factors, growing conditions, varietal properties. Under the influence of these factors, the protein content can vary from 7 to 25 %.