COMPARATIVE CHARACTERISTICS OF FLOUR-MILLING PROPERTIES OF DIFFERENT VARIETIES OF WHEAT, TRITICALE AND RYE OF THE CROP 2023, ZONED IN THE SMOLENSK REGION

The grain of the main cereal grain crop of Russia - wheat, is a source of nutrients - proteins, carbohydrates, lipids; biologically active substances - vitamins, enzymes, minerals, micro- and macronutrients. One of the most promising crops in the 21st century for the production of bakery and flour confectionery products is triticale grain. The article presents the results of a study of the milling properties of various varieties of wheat, triticale and rye harvested in 2023, zoned in the Smolensk region. The grain of high-yielding zoned varieties was used as the object of research: spring wheat Radmira and Yubileynaya, winter wheat Nemchinovskaya 85, Nemchinovskaya 24, winter triticale Consul, Slon, Nina and winter rye Talovskaya 45 of the 2023 harvest, grown in the Smolensk region. It was found that the highest yields of varietal baking wheat flour were obtained from the grain of spring wheat of the Yubileynaya variety and the grain of winter wheat of the Nemchinovskaya 24 variety, which amounted to 73.1 and 73.2%, respectively. The yield of varietal baking wheat flour from the grain of spring wheat of the Radmira variety was 72.0%. The lowest yield of varietal baking wheat flour was obtained from the grain of spring wheat of the Nemchinovskaya 85 variety, which was only 70.1%, which is 3.1% lower compared to the yield of flour from the grain of winter wheat of the Nemchinovskaya 24 variety. The highest yield of varietal baking triticale flour 77.2% was obtained from the grain of winter triticale of the Nina variety, the yield of varietal baking triticale flour from the grain of winter triticale of the Consul variety was 72.3%. The lowest yield of varietal baking triticale flour was obtained when milling the grain of winter triticale of the Slon variety, which was 70.9%. The yield of varietal baking rye flour from the grain of winter rye of the Talovskaya 45 variety, which was 70.8%.

milling properties, wheat, triticale, rye, grain-forming ability, yield, flour