Ishkova Y. Merchandising estimation of new varieties of winter soft wheat used for bread production

Thesis is dedicated to the scientific study of new varieties of winter soft wheat used for bread production. The expedient use of new varieties of winter soft wheat that under growth conditions in Donetsk region are characterized by more productional and adaptive potential as compared with traditional varieties is scientifically grounded and economically proved. The influence of abiotic, edaphic, biotic and antropogenic factors on grain quality ratings of winter soft wheat and products of its processing is studied. The chemical composition, physicochemical, chemical, microbiological, organoleptic indices and safety indices of grain, flour and bread made out of new varieties of winter soft wheat are examined. The GMO identification method in grain and products of its processing based on gas-discharge visualization of biolectograpfy is developed and tested. The production efficiency of bread made out of new varieties of winter soft wheat is estimated