Исследования проводили с целью выделения ценного исходного материала яровой мягкой пшеницы различного эколого-географического происхождения по основным хозяйственно-полезным признакам для дальнейшего использования в селекции. Оценка 15 сортов выполнена в микроделяночном опыте в условиях Центрального района Нечерноземной зоны (ЦРНЗ) в 2019–2021 гг. Только сорт Экада 66 (586,0 г/м2) в течение 3 лет испытаний превысил по урожайности стандартный сорт Злата на 132,1 г/м2 , сорт Черноземно-Уральская 2 находился на уровне стандарта (522,2 г/м2). Наименьшей продолжительностью вегетационного периода отличались сорта Тюменская 25 (85 сут) и Злата (84 сут). Их можно использовать в селекционном процессе в качестве источников скороспелости. Наиболее высокой устойчивостью к полеганию (4,5 балла и выше) характеризовались сорта Лиза, Иволга фиолетовая, Памяти Коновалова, КВС Аквилон, Злата, Тюменская 25 и Экада 66. В условиях повышенного увлажнения в 2020 г. наименее устойчивыми к полеганию (2 балла) были генотипы Кинельская Отрада и Экада 113. Сортообразцы Геракл, КВС Аквилон, Экада 113, Тюменская 25, Экада 66 и Черноземно-Уральская 2 в течение 3 лет испытаний оказались устойчивыми к грибным болезням (7…9 баллов), что позволяет рекомендовать их в качестве источников этого признака в условиях ЦРНЗ. Содержание белка у большинства изученных сортов соответствовало уровню сильной пшеницы (более 14%), клейковины – ценной по качеству пшеницы (более 25%). Стекловидность выше 60% выявлена у сортов Геракл, Лиза, Тулайковская 108, Кинельская Отрада, КВС Аквилон, Экада 113 и Тюменская 25. Их можно рекомендовать в качестве исходного материала для селекции сортов с высокими хлебопекарными качествами. | The studies aimed to determine a valuable source material of spring common wheat of various ecological and geographical origins according to the main economically useful traits for further use in breeding. Fifteen varieties were evaluated in a micro-plot experiment under conditions of the Central Region of the Non-Chernozem Zone (CRNZ) in 2019–2021. Only variety Ekada 66 (586.0 g/m2) during three years of testing exceeded the standard variety Zlata in yield by 132.1 g/m2; the indicators of the variety Chernozemno-Uralskaya 2 was at the standard level (522.2 g/m2). The varieties Tyumenskaya 25 (85 days) and Zlata (84 days) were distinguished by the smallest duration of the growing season. They can be used in the breeding process as sources of early ripeness. Liza, Ivolga Fioletovaya, Pamyati Konovalova, KVS Akvilon, Zlata, Tyumenskaya 25, and Ekada 66 were characterized by the highest resistance to lodging (4.5 points and higher). Kinelskaya Otrada and Ekada 113 genotypes were the least resistant to lodging (two points) in the highly humid 2020. During three years of testing Gerakl, KVS Akvilon, Ekada 113, Tyumenskaya 25, Ekada 66, and Chernozemno-Uralskaya 2 variety samples proved to be resistant to fungal diseases (7–9 points) that made it possible to recommend them as sources of this feature under conditions of the CRNZ. Protein content in most of the studied varieties corresponded to the level of strong wheat (more than 14%); gluten content corresponded to the level of the wheat valuable in terms of the quality (more than 25%). Vitreousness above 60% was found in the varieties Gerakl, Liza, Tulaykovskaya 108, Kinelskaya Otrada, KVS Akvilon, Ekada 113, and Tyumenskaya 25. They can be recommended as a source for breeding varieties with high baking qualities.

Creating and consuming functional foods with antioxidant and antimicrobial effects will reduce the risk of cardiovascular diseases and cancer. In recent years, interest in buckwheat has increased in Russia. Buckwheat (Fagopyrum Mill.) is an important food crop with a strong ecological adaptive capacity. The article presents data on the results of studying the biochemical parameters of buckwheat husk. The unique chemical composition of buckwheat husk determines the need for the development of waste-free husk processing technologies. The main goal of this work was to develop a method for producing buckwheat husk powder for one of the leading branches of the food industry – bakery. During the study, it was determined that the content of flavonoids in buckwheat husk powder was 0.20±0.03%, the amount of crude protein was 3.2%; fat-5.6%; sugar- 0.385%. Before starting to study the effect of the resulting powder on the quality of bread, we conducted research on its effect on the baking indicators of flour quality, namely, the amount and quality of gluten, gas-forming ability, and amylolytic activity. As a result of research, it turned out that when applying buckwheat husk powder, the number of drops decreases, which indicates an increase in the activity of amylolytic enzymes, the amount of water-soluble substances increases as a result of starch decomposition, and the viscosity of starch paste decreases. When adding buckwheat husk powder, the number of drops is reduced to the greatest extent compared to the control version, on average, by 15.2 %. This is due to the fact that the water-soluble components included in the powder reduce the viscosity of the flour mixture. Adding the powder to wheat flour of grade I contributes to a significant increase in the intensity of gas formation in the dough. At the same time, the highest value of the gas-forming capacity indicator is observed in the variant using 2.0% powder. In this case, the amount of carbon dioxide released during 5 hours of fermentation was 1390 cm3, which is 34.2% higher than in the control version.