Abstract
The article presents the results of evaluating the protein complex of wheat from different growing areas, stored in the silos of elevators for 6 years. It is shown that the protein content and quantity and quality of gluten changes slightly during long-term storage; the main fraction of wheat protein substances is a low molecular fraction up to 3 kD. There were no changes in the milling and baking characteristics of wheat for the period of 4-6 years of storage.
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