RESEARCH OF PHYSICAL AND BIOCHEMICAL PROPERTIES OF PROMISING VARIETIES OF WINTER AND SPRING WHEAT IN KAZAKHSTAN

This article discusses seed varieties of winter and spring wheat, which make it possible to create a sufficient seed fund for several years of development of our country. These new varieties, which have high technological potential, are in demand in all regions due to the widespread use of their processed products. These include the flour milling, cereal, baking, pasta and confectionery industries of the processing industry in Kazakhstan. Effective use of winter and spring wheat varieties requires a comprehensive study of the physico-biochemical properties of promising wheat varieties, including: spring soft wheat varieties – Kazakhstanskaya 10, Almeken, Kazakhstanskaya early ripening, Egemen, Mereke; winter soft wheat varieties – Sapaly, Steklovidnaya 24, Bogarnaya 56, Stepnaya 75, Almaken. During the study, the following physical and biochemical indicators of wheat were determined: moisture, grain admixture, nature, general glassiness, protein, quantity and quality of gluten and ash content. The following indicators of flour were also studied: moisture, acid, falling number, quantity and quality of gluten, ash content. Among the varieties of soft spring wheat, the following varieties with a falling number of more than 500 seconds and a gluten content of 32% were identified: Almeken, Kazakhstanskaya early ripening, Mereke, and from the varieties of soft winter wheat: Steklovidnaya 24, Bogarnaya 56 and Almaken. The varieties of this group form the basis of the highest class wheat batch.