The object of the study - processes of formation of the yield and quality of grain of different types of wheat (soft, spelled, denser, Ethiopian) depending on the conditions of cultivation and yield and quality of grain products - from the technology of its processing. The purpose of the study - establish the patterns and theoretically substantiate the formation of the quality of wheat grain (soft, spelled, densely pollinated, Ethiopian), depending on the conditions of cultivation, to optimize the processes of primary processing for obtaining high quality grain products. Research methods - field, chemical, physico-chemical, analytical, organoleptic, informational, statistical, as well as economic, method of expert estimation and mathematical modeling. Scientific novelty - on the basis of complex evaluation of chemical and technological properties of grain, models of soft wheat varieties and spelled varieties have been developed to determine its suitability for processing; It was established that for the processing of grain of wheat spelled and soft wheat lines, obtained by hybridization of Triticum aestivum L. / Triticum spelta L., high culinary quality of finished products is ensured, while grains of wheat of dense colostrum and Ethiopia are high baking and cereal properties; the mechanism of influence of abiotic and biotic factors on the formation of quality of grain of new varieties and lines of different types of wheat is determined; positive relationship between the content of protein and tall wheat varieties and the negative influence of leaf diseases on its content in soft wheat grain has been established; different influence of long (50 years) application of fertilizers in field crop rotation on the content of radioactive nuclides and heavy metals in soft wheat grain has been established; The highest quality of grain is provided by the mineral and organo-mineral fertilizer systems, lower - organic; technological and bakery properties of grain of new varieties of soft wheat depending on mineral nutrition were estimated; It was found that the grain of the Artemisia variety obtained by the hybridization of Triticum aestivum L. / Triticum spelta L., with a protein content (22.3% vs. 13.9%), has a higher biological value than the Tronka variety grain when the N60 S70 + N60 is added to the background P60K60; the technological properties of grain of various varieties of wheat spelled depending on mineral nutrition are analyzed; it was determined that wheat grain of the Variety of Zorya Ukraine has the highest biological value in terms of mineral elements, vitamins and essential amino acids in comparison with soft wheat grain; application of nitrogen fertilizers increases the grain protein content - from 18.7-19.9 to 23.2-25.1%; Application of the complex P60K60 + N60 S70 + N60 significantly improves the technological properties of grain wheat varieties;the main technological parameters of the production of cereals and flour from wheat grains of soft and spelled are specified; It was established that in the technology of cereals production of whole wheat grain humidification to 15.0-15.5% humidity with evaporation within 30-60 minutes, it provides an increase in the yield of cereals by 40%; steaming wheat from the wheat number 1 more efficiently for 10-15 minutes and evaporating 5-10 minutes; humidifying the grain to a humidity of 15.0-15.5% with evaporation during 15-20 hours ensures the output of the flour of the single-grade grinding from wheat grain is sparely up to 86%. Practical significance - the recommendations for determining the suitability of grain for new varieties and lines of different types of wheat (soft, spelled, denser, Ethiopian) for processing, as well as the optimal parameters of water heat treatment of wheat grains of soft and spelled, which ensure the receipt of high quality; technological instructions for the production of cereals from wheat grain spelled: № 1, chopped № 1, 2, 3 and riveting, which are used in the technological process of enterprises of small productivity; methods for determining the content of the endosperm, gluten-forming proteins, confectionery properties of grain, laboratory baking of bread and confectionery, and culinary evaluation of products have been improved.The degree of introduction - training and production department of the Uman National University of Horticulture, Nadiya Ltd in the Talne region of Cherkassy region, Svitoch-2006 FV, Monastyrischensky District of Cherkasy region, Agros-M LLC in the Uman region of Cherkassy region, Pride Company "Lebedinsky Seed Plant" Shpola district of Cherkasy region, branches of PJSC "Zernoprodukt MHP" "Elevator complex" Tulchinsky district of Vinnitsa region, "Krasnopilotchka" FOP Fedko D. O. Uman district of Cherkasy region, STOV them. B. Khmelnytskyi Trostyanets district of Vinnytsia oblast during 2016-2017, as well as in the educational process of the Uman National University of Horticulture.
