Influence of the soft winter wheat pre-sowing seeds method on technological and baking grain properties

The application of the electric activated solutions with active 1% C1 concentration in the solution improves biochemical signs: mass part of damp gluten increases on 1,2-2,6%, protein amount increases on 0,7-1,2%, glass-properties of the studied sorts increase on 3-5%, baking force of studied sorts increases on 4-10 units, dough elasticity increases on 2-6 units. Dates of the bakering estimate are evidence about positive influence considering method of seed stimulation.