Evaluation of the quality of spring and winter wheat grain by biochemical indicators

The article presents an evaluation of modern spring and winter wheat varieties based on biochemical parameters. It was shown that the protein content in spring wheat grain ranged from 14.6 to 16.1%, gluten from 22.1 to 28.7%, starch from 61.0 to 64.4%, and sedimentation value from 47.0 to 58.7%. For winter wheat, the grain protein content varied from 13.4 to 15.8%, gluten from 20.8 to 28.2%, starch from 63.4 to 67.0%, and sedimentation value from 44.0 to 61.2%. It was concluded that both spring and winter wheat have varieties with high content of protein, gluten, and sedimentation, as well as varieties with elevated starch content.