Overview

The collection contains articles devoted to the study of the technological properties of millet, corn hybrids, winter and spring wheat, spring triticale, and barley, depending on the variety and year of harvest. The authors present the results of a comparative assessment of the technological properties of the grains of the crops studied as raw materials for the production of cereals, flour, and bread. These articles are short but are independent studies that focus on the analysis of the physical, mechanical, and technological properties of grain, the baking quality indicators of flour, the quality characteristics and culinary properties of groats, and the physical and chemical quality indicators of bread.

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