Assessment of the technological potential of wheat varieties using mathematical models based on structural indicators

This article examines over thirty indicators that characterize the physicochemical and technological properties of wheat varieties. These indicators exhibit specific interrelationships. Each individual grain has unique features that influence changes in the corresponding properties. The interconnection of various types of indicators was integrated using mathematical regression models, allowing for a methodological assessment of the potential based on the grain, flour, dough, and bread, as well as enabling comparative evaluation of their quality level. The practical significance of this approach is substantial. It enables the technological evaluation of wheat varieties and their ranking based on quality indicators. The technological potential of domestic wheat varieties was calculated individually based on grain, flour, dough, and bread characteristics, allowing for a comprehensive quality assessment of each variety. The highest technological potential was found in the soft spring wheat variety Almeken — 3.699, while the lowest was observed in Kazakhstanskaya 10 — 2.025. To identify the relationships between physical, biochemical, milling, and baking properties of different wheat varieties, multiple correlation coefficients were calculated. Fisher’s and Student’s coefficients were also used as indicators of mutual influence. All calculations were performed using the R-Studio software.