The spread of briophytes (liverwort and green mosses) on a surface of the nutritious substratum filling cells of cartridges, is a serious problem at cultivation of ball-rooted coniferous seedlings. This problem for a long time has collided in the countries of Northern America and Europe. In Russia it has arisen last years in connection with expansion of volumes of cultivation of a landing material of ball-rooted pine and spruce in greenhouse complexes. In the present work efficiency of action on mosses and selectivity for ball-rooted pine and spruce seedlings of some chemical substances – herbicides velpar, 90 % SP (active ingredient (a.i.) – hexazinone), pledge, 25 % WP (a.i. – flumioxazine), mogeton, 25 % WP (a.i. – quinoclamine), superstar, 75 % WDG (a.i. – tribenuron-methyl), anchor-85, 75 % WDG (a.i. – sulfometuro-methyl), their mixes, and also cinnamon oil and baking soda. Experiences were carried out in conditions of the closed and open ground in greenhouse complexes of Leningrad region. It was established, that application of the majority of chemical substances in greenhouses was accompanied by damage of pine and spruce seedlings. On hardening grounds velpar, pledge, mogeton, superstar, anchor-85 and also cinnamon oil and baking soda caused effective and both long suppression of liverwort and green mosses in cartridges without damage of seedlings. Presented the schedules of safe and effective application of physiologically active substances on hardening grounds at cultivation of ball-rooted coniferous seedlings.

This work aimed to study the quality indicators and technological properties of rye and wheat flour. 24 samples of wheat flour and 18 samples of rye flour obtained from different milling companies located in Russia were assessed. No correlation between protein content and wheat gluten quality was found. 5 samples of wheat flour containing 10-10.3% of protein had good quality gluten, while wheat flour containing 11% and 12.7% of protein had satisfactory weak gluten. At the same time, in 5 samples of flour containing 10.3% protein, both gluten of good quality and unsatisfactory weak gluten were found. Only 3 from 18 samples of rye flour met the requirements of the standards for the studied quality indicators. Fifteen samples of rye flour had increased ash content (higher than 1.45%). Two samples of rye flour had increased enzymatic activity and one sample had reduced enzymatic activity. Additives with an alkaline reaction were found, which were used to adjust the baking properties of the flour of these samples.

The purpose of the research is to evaluate a new variety of winter soft wheat Galatea according to the economically valuable traits and properties. The Galatea variety is characterized by high winter hardiness (97 %), lodging resistance (4.5 points) and yield (7.3-9.8 t/ha). The main criterion of the advantage is the improvement of the quality characteristics of the grain ‒ the variation of the gluten content is 32-36 % (compared to the standard - 28-36 %), the protein content in the grain is 12-13 %, the overall assessment of flour quality is 0.7 points higher than the standard variety Angelina. Baking qualities are good, it belongs to valuable wheat varieties. When studied in the competitive variety testing (2015-2021), the minimum yield level was on average 9.9-55.5 % higher for the Galatea variety and the maximum yield level exceeded the indicators of the compared winter wheat varieties by 20.0-23.6 %. The genetic flexibility of the varieties under study has shown that the new Galatea variety with the coefficient of 6.78 is the most productive. The calculation of economic efficiency based on the market value of the product, production costs and yield has shown that when growing the new Galatea variety, the largest conditional net income of 58780 rubles/ha had been obtained, the level of profitability was 18.0 % higher compared to the Angeline standard variety and 34.0 % higher than the most popular variety in the region, Moskovskaya 39. As part of the import substitution program aimed at improving food security, the introduction of a new Galatea variety into production should significantly increase and stabilize the gross grain harvest in the Central Region of Russia. The new variety has been included in the State Register of Breeding Achievements of the Russian Federation since 2021. Recommended for use in the Central (3) Region.

The purpose of the research is to evaluate a new variety of winter soft wheat Galatea according to the economically valuable traits and properties. The Galatea variety is characterized by high winter hardiness (97 %), lodging resistance (4.5 points) and yield (7.3-9.8 t/ha). The main criterion of the advantage is the improvement of the quality characteristics of the grain ‒ the variation of the gluten content is 32-36 % (compared to the standard - 28-36 %), the protein content in the grain is 12-13 %, the overall assessment of flour quality is 0.7 points higher than the standard variety Angelina. Baking qualities are good, it belongs to valuable wheat varieties. When studied in the competitive variety testing (2015-2021), the minimum yield level was on average 9.9-55.5 % higher for the Galatea variety and the maximum yield level exceeded the indicators of the compared winter wheat varieties by 20.0-23.6 %. The genetic flexibility of the varieties under study has shown that the new Galatea variety with the coefficient of 6.78 is the most productive. The calculation of economic efficiency based on the market value of the product, production costs and yield has shown that when growing the new Galatea variety, the largest conditional net income of 58780 rubles/ha had been obtained, the level of profitability was 18.0 % higher compared to the Angeline standard variety and 34.0 % higher than the most popular variety in the region, Moskovskaya 39. As part of the import substitution program aimed at improving food security, the introduction of a new Galatea variety into production should significantly increase and stabilize the gross grain harvest in the Central Region of Russia. The new variety has been included in the State Register of Breeding Achievements of the Russian Federation since 2021. Recommended for use in the Central (3) Region.

The purpose of the research is to evaluate a new variety of winter soft wheat Galatea according to the economically valuable traits and properties. The Galatea variety is characterized by high winter hardiness (97 %), lodging resistance (4.5 points) and yield (7.3-9.8 t/ha). The main criterion of the advantage is the improvement of the quality characteristics of the grain ‒ the variation of the gluten content is 32-36 % (compared to the standard - 28-36 %), the protein content in the grain is 12-13 %, the overall assessment of flour quality is 0.7 points higher than the standard variety Angelina. Baking qualities are good, it belongs to valuable wheat varieties. When studied in the competitive variety testing (2015-2021), the minimum yield level was on average 9.9-55.5 % higher for the Galatea variety and the maximum yield level exceeded the indicators of the compared winter wheat varieties by 20.0-23.6 %. The genetic flexibility of the varieties under study has shown that the new Galatea variety with the coefficient of 6.78 is the most productive. The calculation of economic efficiency based on the market value of the product, production costs and yield has shown that when growing the new Galatea variety, the largest conditional net income of 58780 rubles/ha had been obtained, the level of profitability was 18.0 % higher compared to the Angeline standard variety and 34.0 % higher than the most popular variety in the region, Moskovskaya 39. As part of the import substitution program aimed at improving food security, the introduction of a new Galatea variety into production should significantly increase and stabilize the gross grain harvest in the Central Region of Russia. The new variety has been included in the State Register of Breeding Achievements of the Russian Federation since 2021. Recommended for use in the Central (3) Region.

Visualization of the microstructure of the food matrix of both raw materials and the final product is one of the keys to understanding the processes occurring during its formation. It is the fixation of the results at the microlevel that allows us to form a hypothesis and then confirm it with the obtained array of experimental data. The presented study is aimed at studying the effect of ultrasonic water treatment on the change in the microstructure of wheat grain during its humidification. The article also presents the results of studying the microstructure of dough and wheat flour bread obtained using water after ultrasonic water treatment and the intensity of the processes of staling of finished bread in storage. The object of the study was grain of soft spring white wheat (Triticum aestivum L.), varieties of Lubava, harvest 2014-2018, Russia (the protein content was 12.5±0.3 g/100 g in terms of humidity); dough and bread made from wheat flour (ash content 0.55%, mass fraction of gluten 28.5%), produced using the technology of plain bread, a classic recipe without improvers. Ultrasound-treated water with an exposure frequency of 22±1.65 kHz and with a power variation of 252-630 W/l was used in test technology. The experimental data obtained made it possible to establish the intensification of the processes of swelling of wheat grain during soaking. In the experimental samples, after 8 hours of soaking, the loosened structure of the endosperm and evenly swollen components of the grain were observed, and the loop of the groove was closed. Activation of the processes of dough science was established, and gluten flour in the dough formed a single monolithic frame, in which the swollen starch grains are tightly packed. The interstitial walls of the crumb of the prototypes consisted of a solid mass of protein coagulated during baking, inside of which swollen gelatinized starch grains are interspersed, they are closely adjacent to the mass of coagulated protein with their entire surface, and therefore, there is no sharp, clearly visible boundary between them. The most pronounced changes in the structure of the dough and bread crumb were noted when using water, after ultrasonic water treatment at a power of 504 and 630 W/l. This method of exposure can be recommended as the best for obtaining good quality bread with less pronounced staling during storage.

Visualization of the microstructure of the food matrix of both raw materials and the final product is one of the keys to understanding the processes occurring during its formation. It is the fixation of the results at the microlevel that allows us to form a hypothesis and then confirm it with the obtained array of experimental data. The presented study is aimed at studying the effect of ultrasonic water treatment on the change in the microstructure of wheat grain during its humidification. The article also presents the results of studying the microstructure of dough and wheat flour bread obtained using water after ultrasonic water treatment and the intensity of the processes of staling of finished bread in storage. The object of the study was grain of soft spring white wheat (Triticum aestivum L.), varieties of Lubava, harvest 2014-2018, Russia (the protein content was 12.5±0.3 g/100 g in terms of humidity); dough and bread made from wheat flour (ash content 0.55%, mass fraction of gluten 28.5%), produced using the technology of plain bread, a classic recipe without improvers. Ultrasound-treated water with an exposure frequency of 22±1.65 kHz and with a power variation of 252-630 W/l was used in test technology. The experimental data obtained made it possible to establish the intensification of the processes of swelling of wheat grain during soaking. In the experimental samples, after 8 hours of soaking, the loosened structure of the endosperm and evenly swollen components of the grain were observed, and the loop of the groove was closed. Activation of the processes of dough science was established, and gluten flour in the dough formed a single monolithic frame, in which the swollen starch grains are tightly packed. The interstitial walls of the crumb of the prototypes consisted of a solid mass of protein coagulated during baking, inside of which swollen gelatinized starch grains are interspersed, they are closely adjacent to the mass of coagulated protein with their entire surface, and therefore, there is no sharp, clearly visible boundary between them. The most pronounced changes in the structure of the dough and bread crumb were noted when using water, after ultrasonic water treatment at a power of 504 and 630 W/l. This method of exposure can be recommended as the best for obtaining good quality bread with less pronounced staling during storage.

Visualization of the microstructure of the food matrix of both raw materials and the final product is one of the keys to understanding the processes occurring during its formation. It is the fixation of the results at the microlevel that allows us to form a hypothesis and then confirm it with the obtained array of experimental data. The presented study is aimed at studying the effect of ultrasonic water treatment on the change in the microstructure of wheat grain during its humidification. The article also presents the results of studying the microstructure of dough and wheat flour bread obtained using water after ultrasonic water treatment and the intensity of the processes of staling of finished bread in storage. The object of the study was grain of soft spring white wheat (Triticum aestivum L.), varieties of Lubava, harvest 2014-2018, Russia (the protein content was 12.5±0.3 g/100 g in terms of humidity); dough and bread made from wheat flour (ash content 0.55%, mass fraction of gluten 28.5%), produced using the technology of plain bread, a classic recipe without improvers. Ultrasound-treated water with an exposure frequency of 22±1.65 kHz and with a power variation of 252-630 W/l was used in test technology. The experimental data obtained made it possible to establish the intensification of the processes of swelling of wheat grain during soaking. In the experimental samples, after 8 hours of soaking, the loosened structure of the endosperm and evenly swollen components of the grain were observed, and the loop of the groove was closed. Activation of the processes of dough science was established, and gluten flour in the dough formed a single monolithic frame, in which the swollen starch grains are tightly packed. The interstitial walls of the crumb of the prototypes consisted of a solid mass of protein coagulated during baking, inside of which swollen gelatinized starch grains are interspersed, they are closely adjacent to the mass of coagulated protein with their entire surface, and therefore, there is no sharp, clearly visible boundary between them. The most pronounced changes in the structure of the dough and bread crumb were noted when using water, after ultrasonic water treatment at a power of 504 and 630 W/l. This method of exposure can be recommended as the best for obtaining good quality bread with less pronounced staling during storage.