TECHNOLOGICAL AND BAKERY PROPERTIES OF GRAIN FORMS OF WHEAT CREATED BY HYBRIDIZATION OF TRITICUM AESTIVUM L. × TRITICUM SPELTA L.

The opportunities of molecular genetic approaches to manage the wheat grain’s technological properties, influencing the quality of end products of bread industry, were considered within this review. At present, the traditional range is crowded out with an increase in grain production, the quality of the mass varieties of bread is deteriorating, and tens of different substances of biological and chemical origin are used as improvers in bread baking. Meanwhile, wheat’s genetic potential allows us to create varieties for the production of grain with technological characteristics suitable for high-quality bread production. Multiple examples of the creation of varieties for the production of 1st and 2nd class grain exist in the history of domestic breeding; modern molecular genetics suggest approaches that in combination with traditional breeding methods enable the accelerated creation of new varieties adapted to the conditions and requirements of the baking industry by using the natural genetic potential of wheat. The authors summarized the data on the diversity of the requirements imposed on the grain and flour to be eventually used in different foods. The statistical data on the volume and structure of the grain quality in Russia from 2011 to 2014 were analyzed. A significant deformation of the quality structure of the produced wheat grain in favor of less valuable classes was detected. A short retrospective analysis of the studies in the field of wheat genetics that demonstrates the role of genetic factors in the development of technological properties of grain and flour was conducted. Different approaches to accelerated breeding of varieties with specified properties for the prospect of developing studies in the field of plant molecular genetics were considered. The examples illustrating the possibility and expedience of using DNA diagnostics methods at different stages of the process, during which the genetic potential (inherent in the gene pool of food crops) is realized and affects the final product quality, are given. The results of molecular genetic studies on determining the localization and structure of the genes involved in developing the technological properties of the wheat grain (the content of protein and wet gluten, milling properties, rheological properties of the flour and dough, flour color, and starch properties) were considered. The data on diagnostic DNA markers, suitable for the efficient selection of genotypes instead of the time-consuming analysis of technological characteristics at intermediate breeding stages, were summarized. Thus, the information on bread wheat’s genetic potential and modern technological approaches, which constitute the basis for a change of the direction from increased chemicalization towards a softer and more organic effect on the quality of the main raw material and products in the entire “grain–flour—bread” food chain, is summarized.

The work is devoted to determining the physical and technological properties of quinoa grain. Quinoa is an unconventional crop for Ukraine, but experiments on its cultivation have been successfully completed in the Sumy region. Due to its unique chemical composition, quinoa is used in dietary and functional products.Quinoa contains about 20% protein, which makes it an excellent dietary supplement for people who do not eat animal products. The amino acid composition of quinoa proteins is very balanced and is characterized by a high content of such essential amino acids. Feature of the fatty acid composition of quinoa. it has a high content of polyunsaturated fatty acids, including linolenic fatty acid and linoleic, which belongs to the acids ω-3 and ω-6 fatty acids.Due to the growing popularity of quinoa and its suitability for cultivation in our climatic and soil conditions, it is important to develop the technology of its storage and processing. One of the main stages of substantiation of the choice of technology for storage and processing of quinoa grain is to determine its physical and technological properties.Physical and technological properties of grain mass are determined by a large number of indicators.Determination of physical and technological properties of quinoa grain was performed for three types of quinoa: red, black and white. In determining the physical and mechanical properties were used methods approved by the relevant standards, or used in research and recommended in the relevant literature.We have identified the following basic physical and technological properties: geometric characteristics, nature, weight of 1000 grains, duty cycle, packing density, air supply, angle of natural slope, coefficient of internal friction, coefficient of external friction. Numerical values of these indicators for each type of quinoa are determined.Knowledge of the physical and technological properties of the grain mass to solve a large number of applied problems that have practical significance. and play an important role in the processes of moistening, heating and cooling of grain. A thorough study of physical and technological properties can provide optimal conditions for storage of seeds without compromising their quality. The obtained data can be used for selection of modes of cleaning, drying and active ventilation.

Abstract. The production of high-quality food wheat grains depends to a large extent on the quality potential of the cultivated varieties and the conditions that ensure its implementation. Studies have identified quality-resistant varieties and factors that ensure an optimal combination of yield and grain quality. The purpose of the research is to consider the possibilities of new varieties of spring wheat to form the technological properties of grain in the northern forest-steppe of the Tyumen region. Methods. Studies were carried out in 2021 and 2022 in the northern forest-steppe zone of the Tyumen region at the Ishim state section. The soil is leached chernozem. The predecessor in the experience is pure steam. The technological properties of wheat grain were assessed by the West Siberian Interregional Center for Comprehensive Quality Assessment of the Tested Varieties (Barnaul). The main criteria for assessing wheat varieties are taken as the gluten content in flour, the strength of flour according to the alveograph and the liquefaction of the test according to the farinograph, these indicators in local conditions are often limiting when assessing varieties according to bakery strength. According to the results of studies, it was established that the indicator “gluten content in flour” in the studied varieties significantly depended on meteorological conditions. For example, in 2022, with a higher degree of moisture and a lower degree of heat compared to 2021, in the predominant part of the varieties (80 %), the amount of gluten in the flour was lower than the standards for wheat filler. At the same time, the following varieties showed high opportunities to provide flour with the amount of gluten: Tyumenskaya 25, Agronomicheskaya 5, Baganochka, Dorada, Tyumenskaya 29, Varden. Varieties stood out – their indicators were at the level of requirements for strong wheat: Baganochka, Ishimskaya 12 and Lenta 45. In terms of “dough liquefaction”, a significant part of the varieties corresponded to the class “wheat-filler”. At the level of strong wheat were indicators in the varieties Ishimskaya 12, Zagora Novosibirsk, Nitsa. Scientific novelty: In the conditions of the northern forest-steppe of the Tyumen region, new scientific information has been obtained on the formation by new varieties of spring soft wheat of the state test of technological indicators characterizing the baking power of flour. The highest gluten content in flour of 70% yield was distinguished by the varieties Agronomic 5, Dorada, Varden, Baganochka, Ishimskaya 12, and Lenta varieties were characterized by high indicators of the physical properties of the test on the alveograph; Ishimskaya 12 on the farinograph, Zagora Novosibirsk, Nice.

Results are given from studies on evaluating 17 early-ripening and medium-early varieties and lines of spring common wheat under conditions of the Novosibirsk forest steppe. The studies were carried out in 2010, 2011 and 2014. Insufficient warmth (1164oC) was observed in 2010; 2011 and 2014 were optimal as to the effective temperature sum (1451.5 and 1736oC, respectively). There were precipitation deficits during all the years of experiments; the least amount of precipitation of 126.9 mm was observed in 2010. The evaluation of baking and technological properties of grain indicates its relatively high quality in earlyripening and medium-early varieties and lines of spring common wheat studied when sown after different predecessors (fallow and grain crops). It has been found that higher quality traits of grain are formed when wheat is sown after fallow as compared with cereal predecessors. The gluten content in the varieties studied sown after fallow was 32.43–43.13%, protein content 16.0–20.75%. The varieties Novosibirskaya 15, Prilenskaya 19, Irgina, Novosibirskaya 29 and Novosibirskaya 31 were remarkable for their gluten contents. Novosibirskaya 15, Polyushko and Novosibirskaya 29 sown after fallow were found to possess the best bread-making characteristics. The bread-making qualities of the line Chernyava 13 × Fora and variety Prilenskaya 19 sown after non-fallow predecessor have decreased as compared with fallow. The minimum gluten (25.87%) and protein (14.54%) contents were observed in Novosibirskaya 22 after cereal predecessor. The sample Tuymaad sown after cereal predecessor showed a noticeable decrease in the thousand-kernel weight (30.87 g) and grain-unit (749 g/l) as compared with fallow, while flour strength of 209 BU became higher. A decrease in technological properties of grain in the variety Angara 86 sown after cereal predecessor was observed. As to a complex of baking and technological traits studied, early-ripening varieties Novosibirskaya 15, Pamyati Vavenkova and Iren as well as medium-early variety Novosibirskaya 31 were remarkable among other varieties and lines after both predecessors.

The technology of making dough from spelt flour differs from that known for flour of soft wheat in which starch grains are firmly bound to the protein matrix. It has been established that the content of protein in spelt grain varied from 15.0 % to 22.5 % for varieties and from 14.0 % to 19.8 % for lines. The content of gluten does not depend on the origin of varieties and lines. It amounted to 31.6‒44.9 % in the grain of varieties and 29.2‒43.6 % in the grain of lines. Technological properties of grain of introgressive lines are similar to those of grain of interspecies spelt lines. Index of gluten deformation of grain of spelt varieties and lines varied from 97 to 116 points and the fall number varied from 389 to 416 s. The spelt baking properties differ from those of soft wheat since the maximum gas-holding capacity of dough prepared of spelt flour comes after 60‒90 min of fermentation and then rapidly decreases. The highest stability during fermentation had dough prepared of flour of Zoria Ukrainy variety and NSS 6/01 and NAK34/12-2 lines. Volume of the bread baked of prime flour was from 303 to 523 cm3, which corresponded to 1.0‒7.6 points. The corresponding figure for dark flour was from 270 to 470 cm3 depending on spelt variety and line. Its quality was high in all samples: 7.2‒8.4 points or 80‒93 % of the maximum value. The bread baked of flour of Zoria Ukrainy variety and LPP 3132, NAK34/12-2 and TV 1100 lines was of the highest quality. The overall estimate of quality of the bread baked of dark flour was very high (8.3‒9.0 points) while the bread baked of flour of Swedish 1 variety and LPP 3117, LPP 3122/2, P 3, LPP 3132, NAK34/12-2 lines had the highest quality (9.0 points). Glossiness of the bread surface and its overall estimate were influenced by the content of protein in grain. Gluten content affected bread quality somewhat less. Gluten deformation index also affected crust surface, pore size and the overall estimate of bread. The bread baked of flour of Zoria Ukrainy variety and LPP 3132, NAK34/12-2 and TV 1100 lines had the highest overall culinary estimate. Technological properties of grain of 16 spelt varieties and lines have been theoretically substantiated and experimentally confirmed. Differences between quality of the bread baked of prime and dark flour were analyzed. Relevance of the differentiated approach to the technological properties of flour for its production was shown. Based on the study of physical-chemical and organoleptic characteristics of bread, promising possibility of its use in the baking technology has been confirmed for expanding assortment of products and improving their quality.

The range of methods for assessing the quality of grain and its technological properties in cereal crops, of oat in particular, is extremely limited. The available methods are labor-intensive and not always sufficiently informative. The variety of modern processing methods dictates the necessity in searching for more universal and informative assessment methods. Cereal crop breeding also requires high-speed and low-cost methods for assessing grain quality. The present work is a methodological study that uses a limited set oat accessions from the genetic collection of VIR, differing by geographical origin and contrasting technological properties, with an aim of developing a new grain quality assessment method and testing new methods for analyzing technological properties. The resulting criteria are compared with each other and with more traditional indicators. New systems for assessing the technological properties of grain of naked and covered oat have been proposed. A new method of sedimentation analysis for cereal crops is proposed. The diversity of the oat protein complex is exemplified in the results of sedimentation analysis, and of the carbohydrate complex – in the results of its testing by a micro-visco-amylograph. The variety of interactions between oat grain storage substances and wheat material during joint processing is shown by assessing the rheological properties of the dough mixture using a farinograph. The obtained results can be recommended for the assessment for breeding purposes, as well as for obtaining complete information about the quality of oat grain for the purpose of its further processing.

For the widespread introduction of different species of wheat into processing, it is necessary to understand the features of the physicochemical properties of these wheats, which determine the behavior of the grain during its milling and the obtaining flour during the dough making process. Technological properties of grain of four different wheat species and the laboratory milling flour obtained from them were investigated. It was found that according to grain quality indicators, milling properties and quality flour indicators, 4 species of wheat grain grown in the same agro-climatic conditions showed significant differences. Hard wheat with GPC-B1 gene (breeding line) has a superior baking strength due to the GPC-B1 gene, which significantly increases the protein content in grain (13.51%), gluten content (26.1%), test Zeleny (58 ml) and ash content (1.69%) compare to common hard wheat (Kuyalnyk variety). As a result, flour shown high values of: strength (W=396×10-4 J), high SRC in lactic acid (160%), high dough stability (>30 minutes), low degree of softening of the dough (43 UF). According to the obtained data, waxy wheat (Sofiika variety) consimilar with common baking wheat, excluding low value of Falling Number (FN=70 seconds). When determining on the alveograph, the dough is very tight (L<40 mm) due to high water absorption capacity (WAC=67.3%). The results of SRC test in sodium carbonate confirmed the high value of starch damage with the highest result (108%). Soft wheat (Bilyava variety) differs significantly from common hard wheat. In terms of wheat quality indicators, it can be attributed to medium bread-baking strength. Such flour characterized by less ash content (0.47%), but higher whiteness (70.7 units), less protein content (10.79%), less elasticity (Ie=44.3), but greater extensibility, resulting in a lower P/L ratio (0.83) and less water absorption capacity (WAC=52.7%). According to milling properties was investigated that hard wheat with the GPC-B1 locus and common hard wheat Kuyalnik shown similar results. The total yield of flours from these wheats during milling is above 70%, which indicates the economic feasibility of their processing into flour. During milling waxy wheat has a decrease in the reduction flour yield and an increase in the reduction bran yield. Absolutely different results in milling properties show soft wheat. The total yield of soft flour is less – 67.17% with significant increasing of break flour yield and decreasing reduction flour yield. Different properties of grain and flour determine the different end use of grain of each wheat species. Wheat with the GPC-B1 gene can be used in production of flour which is used in low-temperature technologies for the manufacture of frozen convenience foods and also as improver for increase the rheological properties of the dough or for pasta-making properties. For end use of waxy wheat (Sofiika variety) can be recommended in the production of pasta products. Although waxy flour can be used as regulator in flour blending for correcting the indicators of common baking wheat. Blends of flour from waxy wheat grain and flour from hard wheat grain with GPC-B1 gene are ideal for making frozen products. Soft wheat (Belyava variety) flour preferred for low moisture crackers, cookies and can be added in a small amount to special types of bread to give a lighter color to the crumb.

The current study aimed to estimate the effects of organic and conventional production systems and four winter wheat (Triticum aestivum L.) bread cultivars on the technological properties of grain, flour, dough and bread, to increase current knowledge regarding the interactions of the technological properties of winter wheat and assess the cultivars for their suitability for organic production systems. All the technological properties winter wheat which were investigated were significantly affected by the agricultural production system and cultivars, and some of them, mostly grain quality parameters, by the harvest year. Grain from organic winter wheat had significantly lower protein and gluten contents, lower sedimentation and flour water absorption values, shorter dough stability time and lower loaf volume, but higher values of starch content and stronger gluten, compared with grain from the conventional wheat. For both production systems significant positive correlations of protein content with gluten content, sedimentation value, dough stability time, loaf volume, farinograph water absorption, and negative with starch content, gluten index were determined. Statistically significant differences between agricultural production systems were found. The cultivars Ada and Alma had better technological properties that make them more suitable for the organic production system, compared to Širvinta 1 and Zentos.

The article presents results of 2019-2021 studies of economic and technological features of 10 spring triticale cultivars bred at the Yuriev Plant Production Institute of NAAS. The grain yield of spring triticale cultivars ranged from 4.07 to 5.00 t/ha. By growing period, the cultivars were medium-ripening (90-94 days); the plant height was 84-108 cm. The test weight was high (717-753 g/L); the thousand kernel weight was 38.1-40.9 g; the protein content was 11.9-13.0%; and the starch content was 58.2-60.1%. The flour strength (W-index) was 68-154; the gluten content was 17.7-22.0%; the GDI was 62-82 units; the dough resilience (P) was 35-69 mm; the dough extensibility (L) was 53-74 mm; and the dough equilibrium (P/L) was 0.6-1.3. The loaf volume was 400-500 mm 3 ; the total bread-making score was 7.4-8.8 points. There were direct correlations between the total bread-making score and three parameters: loaf volume (r = 0.86), gluten quality (r = 0.51) and dough resilience (r = 0.30).

Purpose. To investigate the differences of new spring bread wheat varieties of Myronivka breeding on yield, physical properties of grain and flour, depending on hydrothermal conditions, and determine which of them are more genotypically conditioned. Methods. The studies were conducted in 2015–2017 on the fields of breeding crop rotation of the V. M. Remeslo Myronivka Institute of Wheat (MIW) and at the Grain Quality Laboratory of MIW. The predecessor is soybeans for grain. Productivity, physical indicators of grain quality (1000 kernel weight, test weight, vitreousness) and flour quality (sedimentation, protein content, gluten content and quality, flour strength) were determined by standard methods. For the analysis, we used grain and flour in spring bread wheat varieties bred at the MIW: Simkoda myronivska, Panianka, MIP Zlata, Bozhena, Oksamyt myronivskyi, Dubravka, MIP Svitlana, the standard variety Elehiia myronivska. Results. A predominant influence of hydrothermal conditions on yield and physical indicators of spring bread wheat quality and a smaller, but still significant, effect of genotype of the variety were established. The highest genotypic conditionality was observed in two quality indicators: gluten deformation index (38 %) and flour strength (40 %). In terms of yield, the varieties Oksamyt myronivskyi, Simkoda myronivska, Dubravka and Bozhena were distinguished (exceeding the standard by 0.24–0.52 t/ha). The most varieties in terms of test weight and vitreousness corresponded to the class I, according to gluten deformation index – to the quality group I. The high values of sedimentation index and flour strength were observed in the varieties Simkoda myronivska, Oksamyt myronivskyi and MIP Zlata. With different effect of hydrothermal conditions, the studies have established an average strength of the relationship of productivity with 1000 kernel weight (r = 0.50) and test weight (r = 0.43–0.51) and the negative correlation with protein and gluten content (from r = -0.36 to r = -0.58). The most stable averaged correlation were noted between test weight and flour strength (r = 0.51); between protein content and gluten content (r = 0.71) and flour strength (r = 0.67); between gluten content and GDI index (r = 0.58) and flour strength (r = 0.47). Conclusions. The determining influence of the hydrothermal conditions of the year on productivity was established, as well as significant genotypic differences in the quality indicators of grain and flour of spring bread wheat in the conditions of the right-bank Forest-Steppe of Ukraine. There were identified the varieties Simkoda myronivska, Bozhena, and Oksamyt myronivskyi with steadily the highest level of productivity over the years. It was determined that all the studied varieties of spring bread wheat corresponded to the class I in terms of grain vitreousness. The varieties Simkoda myronivska, MIP Zlata, Oksamyt myronivskyi in terms of sedimentation, GDI, and flour strength refered to strong wheat cultivars. The two most genotypically determined quality indicators have been identified: gluten deformation index and flour strength. There were established stable correlations between test weight and flour strength; between protein content and gluten content as well as flour strength; between gluten content and GDI index as well as flour strength.

Приведены результаты исследований по влиянию различных уровней минеральных удобрений на особенности формирования хлебопекарных и технологических свойств зерна у разноплановых по качественным характеристикам сортов яровой пшеницы при возделывании на темно-серой лесной тяжелосуглинистой почве. Выявлена сортовая специфика на минеральное питание. Установлено, что при использовании минерального фона и внесении азотных удобрений в разные фазы развития растений у сортов Агата, РИМА, Арсея отмечалось увеличение содержания белка в зерне на 0,86-1,38 % относительно контроля. У сорта Агата в варианте N64P64K64+ N30 выявлено увеличение содержания клейковины в муке на 2,5 %, седиментации на 12,5, силы муки на 14,1 %, относительно контроля. Сорт Маэстро обладает невысоким потенциалом качественных показателей зерна, в частности имеет пониженную седиментацию 37-43 мл, невысокую силу муки 183-224 е.а. Небольшой объёмный выход хлеба и уровень минерального питания мало влияли на изменение его показателей качества. The article presents the results of studies on the effect of different levels of mineral fertilizers on the features of the formation of baking and technological properties of grain in spring wheat varieties with different quality characteristics when grown on dark gray forest heavy loamy soil. The variety specificity for mineral nutrition was revealed. It was found that when using a mineral background and introducing nitrogen fertilizers at different stages of plant development, the Agata, RIMA, and Arsey varieties showed an increase in protein content in grain by 0.86-1.38% relative to the control. In the Agata variety in the (N64P64K64)+N30 variant, an increase in gluten content in flour by 2.5%, sedimentation by 12.5, and flour strength by 14.1% was revealed relative to the control. The Maestro variety has a low potential for grain quality indicators, in particular, it has low sedimentation of 37-43 ml, low flour strength of 183-224 EA. The small volumetric yield of bread and the level of mineral nutrition had little effect on the change in its quality indicators.

The aim of our research was to create, analyzes, and systematise wheat collection samples for the selection of valuable initial forms, to involve them in breeding process, and to create new productive cultivars. For this purpose the hybridisation of soft and spelt wheat was carried out, along with an evaluation of the hybrids that were obtained, between 2006 and 2018 (F5–F10). A collection of wheat samples, containing more than a thousand numbered items, was formed from the obtained diversity of samples. The economically-valuable and morphological characteristics of newly-developed materials were analysed. According to the results of our research, we selected forms of spelt, soft wheat, and speltoid samples which have high levels of productivity and high gluten and protein contents in grains. Spelt wheat sample 1817 contains 45.2% gluten, 22.3% protein, and has a yield capacity of 6.55 t ha-1 . Soft wheat sample 1689 has 32.4% gluten, 15.8% protein, and a yield capacity of 7.19 t ha-1 . These samples were submitted for state scientific and technical expert evaluation in 2018. The created varieties of European spelt wheat and Artemisia soft wheat were included in the ‘State Register of Plant Varieties Suitable for Distribution in Ukraine’. The varieties, Artaniia and Artaplot, were submitted for state scientific and technical expert evaluation.

The creation of varieties adapted to changing environmental conditions, resistant to various pathogens,and satisfying various grain purposes is impossible without using the genetic diversity of wheat. One of the waysto expand the genetic diversity of wheat is to introduce new variants of genes from the genetic pool of congenersand wild relatives into the genotypes of existing varieties. In this study, we used 10 lines from the Arsenal collectioncreated on the genetic basis of the spring variety ‘Rodina’ and the diploid species Aegilops speltoides in the FederalResearch Center “Nemchinovka” in 1994. The lines were previously characterized for the presence of translocationsand chromosomal rearrangements cytologically and using molecular markers. Technological analyses wereperformed on grain obtained in Western Siberia and Moscow region. The aim of this study was to establish thepossibilities of expanding the phenotypic diversity for technological properties of grain and flour as a result ofsuch hybridization of bread wheat and the diploid cereal Aegilops speltoides. The variety ‘Rodina’ forms a vitreousgrain with a high gluten content in Siberia, but has low physical properties of flour and dough. Five derived lineswere found to have significantly higher protein and gluten content in grain. The highest values under both growingconditions were found in lines 73/00i, 82/00i, and 84/00i. Two lines (69/00i and 76/00i) showed a high flourstrength and dough elasticity, characterizing the lines as strong and valuable in quality. These lines can be used forbaking bread. Line 82/00i inherited from Ae. speltoides a soft-grain endosperm, which indicates the introgressionof the Ha- Sp gene, homoeoallelic to the Ha gene of bread wheat, into ‘Rodina’. Flour of this line is suitable for themanufacture of confectionery without the use of technological additives. The lines generally retained their characteristicsin different growing conditions. They can be attracted as donors of new alleles of genes that determine thetechnological properties of grain and resistance to biotic stresses.

Изучены технологические свойства зерна у яровой фиолетовозерной мягкой пшеницы. Полевые исследования проводили на полях Московской области. В результате сложной межвидовой гибридизации (k-14333, Triticum aestivum × k-19068, T. aethiopicum) × Агата, T. aestivum выделены 2 популяции мягкой пшеницы, морфологически различающиеся одним четко выраженным признаком — наличием/отсутствием антоциановой окраски зерновок. Показано, что краснозерные и фиолетовозерные образцы не имеют принципиальных различий по технологическим свойствам и относятся к одной категории качества. Наличие антоциановых пигментов в семенной оболочке не влияет на технологические свойства, за исключением цвета корки и мякиша, которые приобретают сероватый оттенок. Использование при выпечке хлеба из пшеничной муки отрубей, полученных после помола фиолетовозерной пшеницы, позволяет обогащать хлеб не только пищевыми волокнами, но и антоцианами, что расширяет его функциональные свойства и дает возможность использовать такую продукцию в лечебно-диетических целях. Лучшие органолептические свойства имеет хлеб с добавкой 10 % крупных отрубей фиолетовозерной пшеницы.

Purpose. To investigate the formation of cereal properties of spelt wheat grain depending on variety and line. Methods. Laboratory, mathematical and statistical, physicochemical. Results. As a result of studies it is found that technological properties of grain significantly vary depending on spelt variety and weather conditions. The protein content in spelt grain ranges from 11.0 to 21.3 % depending on the variety. A very high protein content in spelt grain (over 18.0 %) is in variety Zoria of Ukraine; rather high protein content (16.0–17.9 %) is in varieties Schwabenkorn (17.6 %), NSS 6/01 (17.3 %), Avstraliiska 1 (16.7 %) and LPP 3218 (16.7 %); low protein content (12.0–13.9 %) is in varieties LPP 3435 (13.1 %)and LPP 1224 (13.0 %); very low protein content is in varieties Shvedska 1 (11.0 %) and LPP 3117 (11.5 %); the rest of varieties has this indicator at the level of average – 14.0–15.9 %. Vitreous consistency of the endosperm has corn of varieties Zoria of Ukraine and Avstraliiska 1, semi vitreous consistency has grain of varieties NSS 6/01, Schwabenkorn, Frankenkorn and lines LPP 3218, LPP 3132, LPP 1305, LPP 1197, LPP 3124, LPP 3435, semi floury consistency has Shvedska 1 and LPP 3117. Culinary assessment of rolled spelt grains varies significantly depending on the variety. Total culinary assessment of rolled grain porridge of the spelt ranges from 6,8 to 9,0 points. Origin of spelt variety does not affect this indicator. The highest culinary assessment (8.9–9.0 points) has porridge obtained from grain of the variety Zoria of Ukraine and LPP 3132 line which makes it possible to use its grain to obtain cereal products. The lowest assessment of the porridge has variety Shvedska 1 and lines LPP 1224, LPP 3117 – 6.8–7.7 points. The other varieties have a culinary assessment of the porridge at a level of 8.1–8.8 points. For spelt grain indicator of protein content and grain vitreuesness can be used to evaluate the culinary properties of cereals. Conclusions. As a result of the conducted researches, it is established that Zoria Ukrainy, Schwabenkorn, NSS 6/01, Australian 1 varieties and LPP 3218 line are characterized by high protein content. Hard consistency of endosperm has the grain of Australian 1 and Zoria Ukrainy varieties in which the grain hardness is 73 and 84%, respectively. The origin of spelt wheat variety does not affect the color of cooked porridge. The general culinary evaluation of rolled spelt wheat porridge ranges from 6.8 to 9.0 points. Zoria Ukrainy spelt grain has the highest culinary evaluation which makes it possible to use it to produce cereals. To evaluate the culinary properties of spelt cereals, grain protein content and its hardness can be used.