Key words
wheat grain, quality monitoring, amount of gluten, weight of 1000 grains, nature, protein content, starch content, ash content

Abstract
The article presents the results of monitoring the quality of domestic varieties of wheat grain breeding as an object for the production of functional beverages. The research was carried out in order to collect and analyze information about the quality and technological properties of grain of the 2021 harvest. Wheat varieties were selected as objects of research: soft winter, grade "Vitreous"; soft winter, grade "Mereke 70"; soft spring "Almaken"; soft spring "Samgau"; hard spring "Nauryz 6"; soft winter "Shymkent". The presented varieties are the latest scientific achievements of domestic research teams of research and production centers in the field of crop production. Comparative analysis of wheat grain images was carried out on the basis of the following quality indicators: the amount of gluten, the mass of 1000 grains, nature, protein and starch content by IR spectroscopy, ash content, viability. As a result of the study of the amount of gluten, it was found that the maximum amount of gluten is contained in the samples of wheat soft spring "Almaken" and soft winter varieties "Vitreous" by 85%, respectively. The mass of 1000 grains of the presented wheat varieties is within acceptable values. The best indicators are noted in the variety of soft winter wheat of the variety "Shymkent" - 43.5 g, the minimum values correspond to the variety of soft spring wheat "Almaken" - 35.3 g. The test results for the indicator natura meet the requirements of regulatory and technical documentation. The maximum natura is set for the wheat variety "Nauryz" - 810 g/l. The maximum values of protein content by IR spectroscopy have been established, which correspond to the hard spring wheat variety "Nauryz" - 17.9 % protein. The minimum values for samples of soft spring wheat "Samgau" are 12.7 %. Starch content, the maximum starch content values correspond to the soft spring wheat variety "Samgau" - 66.3 %. Minimum hard spring wheat "Nauryz" - 59.4 %. According to the totality of quality indicators for further research, they determined: soft spring wheat of the "Almaken" variety. Òhe originator of the variety is the "Kazakh Scientific Research Institute of Agriculture and Plant Growing" LLP.

Key words
ionizing radiation, phytosanitary treatment, insect pests, grain, grain products, irradiation efficiency

Abstract
An assessment of the current state of the use of ionizing radiation for the destruction of insect pests of grain and grain products during storage in the Russian Federation is given. On the example of various types of insect pests and stages of their development, the prospects of using the method for disinsection of grain and grain products during storage without the use of chemical protection agents have been experimentally proved. It is noted that from a practical point of view, the most popular is the radiation technology (RT) of disinfestation of grain and grain products, which has a number of advantages: the use of chemicals is eliminated and reduced, which limits their harmful effects; processing time is reduced to 7-14 days; high processing efficiency is ensured - 100 % death of insect pests of grain is achieved, while not only adults are affected, but also other stages of ontogenesis (eggs, larvae, pupae). It was experimentally established that gamma irradiation of grain grinder adults (dose rate (ppm) 60 Gy/h) caused 80 % mortality of the beetle on days 8-9, and full mortality on days 11-13 after treatment. Gamma irradiation of the tobacco beetle (ppm 500 Gy/h) in the adult stage at doses of 400, 500, and 300 Gy resulted in complete mortality on days 4, 5, and 6, respectively. On the 9th day after irradiation, the complete death of the tobacco beetle was noted when irradiated at a dose of 200 Gy, and on the 20th day - at a dose of 100 Gy. When irradiating the tobacco beetle in the larval stage, total mortality occurred at a dose of 500 Gy on the 15th day, at doses of 100-400 Gy on the 22nd-31st day. Irradiation of the adult and larval tobacco beetle in the dose range from 100 to 900 Gy at a radiation dose rate of 60 Gy/h made it possible to establish that a decrease in the radiation power reduced the irradiation efficiency - a more prolonged period of onset of complete mortality of the tobacco beetle was observed. The viability of kara beetle larvae under gamma irradiation decreased by 100 % at doses of 50-150 Gy - after 4-5 days, at doses of 350 and 450 Gy after 7 days, at doses of 100 and 300 Gy - after 8 days, and at other doses only after 14-17 days. The analysis of the chemical composition of the irradiated grain of wheat and barley did not reveal a negative effect on the quality of wheat of the Rima variety and barley of the Vladimir variety. It is shown that the technology is of great practical importance and can be easily integrated into the technological processes of grain storage and transportation.

Key words
grain raw materials, enzyme systems, biocatalysis, phytase, wort viscosity

Abstract
The effectiveness of the use of carbohydraz for processing grain raw materials in the technologies of alcohol, beer, bread and starch has been widely studied and proven. However, there is insufficient information concerning the studies of the catalytic effect of phytase on the degree of hydrolysis of polymers and the establishment of optimal dosages of enzymes depending on their substrate specificity and the type of processed grain. This paper presents a comparative analysis of the composition of the main polymers contained in wheat, rye, triticale and corn. The studies were carried out at VNIIPBT, a branch of the Federal State Budgetary Scientific Institution "Federal Research Center for Nutrition and Biotechnology". The aim of the research was to systematize and experimentally test data on the selection of enzyme systems and conditions for deep conversion of high-molecular polymers of grain, providing qualitative indicators of the biochemical composition and rheological properties of grain wort. Rational selection of enzyme systems for the intended purpose provides deep hydrolysis of polymers of grain raw materials: starch - with the formation of mono- and disaccharides; hemicellulose - to reduce the viscosity of the wort; protein substances - to enrich the wort with easily digestible amine nitrogen; phytic substances - for the release of phosphates in bioavailable form. It is shown that the key role was played by enzymes of proteolytic and phytolytic action. Taking into account the peculiarities of the composition of grain raw materials, targeted enzymatic systems have been selected that provide a deep level of conversion of grain polymers and good rheological properties of wort prepared from the studied grain crops.

Key words
wheat, flax, lentils, grain mix, co-milling, three-component flour

Abstract
The All-Russian Research Institute of Grain and Its Processing Products has developed a technology for the joint processing of a three-component grain mixture based on wheat, lentil and flax seeds. To enrich wheat flour with PUFAs and vegetable protein containing essential amino acids, taking into account the preservation of baking properties, it is necessary that the content of enriching components (lentil and flax seeds) does not exceed 15 % in total. At the same time, the content of flax seeds is determined by the normalized daily intake of essential fatty acids of the omega-3 family and should be at least 5 %. The choice of lentils is based on the fact that its seeds contain valuable protein, which has a high percentage of digestibility by the human body (86 %). The grinding of a three-component grain mixture was carried out using tattered systems at the RSA unit and grinding systems at the MLU 202 unit. The grinding mode ensured that the total amount of coarse dunst products of tattered systems was not less than 60 %. It is shown that the presence of 5 % flax seeds and 10 % lentils in the composition of the grinding mixture does not affect the yield of finished products, moreover, it was found that the yield of flour increases by 3-5 %. The principle of forming flour varieties was based on the GOST requirements for the quality of high-quality wheat flour. Flour 1 met the requirements for baking wheat flour of the 1st grade, flour 2 and flour 3 met the requirements for flour of the 2nd grade. The introduction of flax seeds and lentils into the composition of the grinding mixture made it possible to increase the protein content in flour 2 by about 50 %, and the fat content by 2 times. There was a decrease in the gluten content for flour from a three-component grain mixture (27.6; 27.7 and 30.9 % versus 33.5 % in wheat flour) with its simultaneous strengthening. Three-component flour obtained by the developed technology is a product of increased nutritional value and can be used for the production of bakery and other food products, while, as studies have shown, single-grade grinding is an expedient type of processing of a three-component grain mixture, since the formation of several varieties of flour leads to uneven distribution protein and fat.

Key words
secondary raw materials, grain bran, nitrogen-containing components, granulometric composition

Abstract
Increasing consumer demand for alcoholic beverages based on distillates dictates the need to find sources of nitrogenous nutrition for yeast during the fermentation of raw materials, alternative to imported fermentation activators. The aim of the work was to compare the complex of water-soluble nitrogenous compounds of various types of bran and to identify the effect of granulometric characteristics on their composition and concentration. Wheat, rye bran and bran from triticale with different granulometric composition were used as materials in the work. The granulometric composition of bran was evaluated by the size modulus. Total protein was determined by the Kjeldahl method, water-soluble protein by the Lowry method, amine nitrogen by the copper method, and the composition and concentration of free amino acids by reverse phase high performance liquid chromatography. It has been established that in bran from wheat, rye and triticale, the content of total protein varies from 11.6 to 15.8 %, and the proportion of water-soluble proteins is 20.3-42.0 %. A high correlation dependence of the content of soluble proteins and free amino acids on the granulometric composition of bran was revealed. It was shown that with a decrease in the particle size modulus by 0.72-0.85, the proportion of soluble proteins in the aqueous phase increased by 23 % to the maximum, and the concentration of free amino acids in all the studied samples increased by 1.5-2.0 times. The ratio of free amino acids in the aqueous phase was evaluated from the point of view of nitrogen nutrition of yeast and the formation of valuable volatile components. It has been shown that small rye bran has the optimal amino acid ratio. The comprehensive studies of the nitrogen-containing complex of water extract from various types of grain bran made it possible to scientifically substantiate a new direction for the use of grain bran as a source of nitrogen nutrition for yeast in distillate technology. Prospects for the use of the results obtained are the use of aqueous extracts of grain bran to correct the metabolic activity of yeast at the stage of fermentation of raw materials to form certain organoleptic characteristics of the final product upon receipt of distillates.

Key words
leguminous crops, production, quality, products

Abstract
Leguminous crops such as peas, lupin and beans are of the greatest importance for the conditions of Belarus. However, their gross harvest relative to grain crops is 2-3 times less due to small acreage. This is compensated by the annual growing yield of leguminous crops, which is facilitated by the painstaking work of breeders. This paper summarizes the materials of the long-term determination of indicators evaluating the technological properties of lupin seeds. The size, limits of variation of cotyledon content, chemical, amino acid, macro- and microelement composition, and toxicity were determined. Thus, the limits of variation in the content of cotyledons for all the years of research in the varieties of lupine Pershatsvet, Pryvabny, Dzivny, Myrtan and Yang are respectively equal 76,50±2,20 %; 73,20±2,00; 71,16±2,27; 75,12±0,12 and 74.88±1.09 %; seed shells - 21,29±3,41 %; 27,04±0,96; 26,28±2,62; 23,45±0,45 and 22.86±0.78 %. The limits of variation of the protein content and the sum of amino acids in the studied varieties of lupin, respectively, are 27.4±5.4 % and 6.88±2.87 %. It was found that arginine and leucine account for the largest number of amino acids, while lysine and histidine account for the smallest. The Vladlen variety is the richest in amino acids (the sum of the studied amino acids is 9.75 %), the Guliver variety is the least. The limits of variation of calcium, phosphorus, magnesium, potassium, sodium, iron, copper, zinc in lupin seeds are respectively 0.6±0.2 mg/kg; 0,4±0,1; 673±436; 6414±1551; 124±44; 22,2±20,7; 1,48±1,48; 30,4±30,0 mg/kg. It was found that the indicators characterizing the physical, physico-chemical and chemical properties, the safety of the studied seeds of narrow-leaved lupine of Belarusian selection are more influenced by the climatic conditions of their cultivation and the variety. The best among the studied varieties are lupine seeds of Pryvabna and Yan varieties. According to the content of protein, essential amino acids, carotenoids, vitamin E and the absence of toxicity, lupin seeds are useful and can be used for the production of food and feed products. Flour products produced using lupine flour retain freshness longer.

Key words
flour, legumes, lupins, peas

Abstract
For a number of years, the Belarusian State University of Food and Chemical Technologies has been conducting research in the direction of expanding a rather narrow range of non-traditional types of flour produced in Belarus. The possibility of obtaining whole grain and varietal flour from the seeds of lupine and peas of the Belarusian selection has been established. The obtained leguminous flour was studied in terms of chemical composition and nutritional value, physicochemical and technological properties. In particular, the chemical composition of lupine flour is characterized by a high level of protein (43-50 % in terms of dry matter), includes 6-16 % fiber, 2.4-4.3 % minerals, 2.8-2.9 % organic acids. Among the features of the physicochemical and technological properties of flour obtained from the seeds of lupine and peas of Belarusian selection, high values of ash content, acidity, enzymatic activity, alkali-retaining capacity and sedimentation were noted. The use of leguminous flour of this quality is possible for the production of bakery and confectionery products using accelerated technologies. When analyzing the granulometric composition, it was revealed that fractions with particle sizes of more than 100 microns have 60-80 % in non-traditional types of flour, which expands the scope of their application for pasta and food concentrates. Using the potential of leguminous crops of Belarusian selection will expand the narrow range of non-traditional types of domestic flour on the Belarusian market, use existing production capacities and obtain affordable food products with a more balanced chemical composition.

Key words
grain raw materials, deep processing, enzyme preparations, structurally modified bran

Abstract
The main task of deep grain processing is the efficient use of all components of grain raw materials and the production of a wide range of high value-added products. The article summarizes the results of research conducted at the All-Russian Research Institute of Grain and its Processing Products to study the possibility of using the enzymatic transformation of basic biopolymers (non-starch polysaccharides, proteins) in order to obtain structurally modified bran as components that provide increased biological value and certain functional and technological properties of food products. The studies were carried out on triticale and rye bran, as well as wheat-flax bran, which are secondary products of the joint processing of a binary grain mixture consisting of 93 % wheat grain and 7 % white oil flax seeds. It has been established that the use of compositions of cellulolytic and proteolytic enzyme preparations (Shearzym 500L + Neutraza 1.5MG and Viskoferm L + Disticim Protacid Extra) makes it possible to significantly intensify the degradation process. Thus, the proportion of low molecular nitrogen compounds (?1000) increased as a result of the enzymatic modification of rye and triticale bran by 4-5 times, respectively. And the use of a multi-enzyme composition (MEC) when acting on wheat-flax bran allows you to increase the amount of soluble protein by 37.5 % (MEC-1); 2 times (MEC-2); by 26 % (MEC-3); by 43 % (MEC-4); by 26 % (MEC-5); by 22 % (MEC-6) and 14 % (MEC-7) compared to using individual enzyme preparations. The resulting structurally modified bran is characterized by varying degrees of hydrolysis and the ratio of components by molecular weight. This leads to a change in the initial functional and technological properties and suggests possible areas of application of structurally modified bran in various sectors of the food industry in order to increase the nutritional and biological value of finished products, giving them certain properties, including functional ones.

Key words
food concentrates, flax flour, jelly, starch, protein, dietary fiber, nutritional value, enrichment

Abstract
Research is aimed at the rational use of raw materials, the introduction of innovative technologies in order to obtain functional food products that contribute to the strengthening and preservation of human health. In the work, the possibility of complete replacement of potato starch in the recipe of jelly food concentrate with defatted flaxseed flour was studied. The quality indicators of non-fat, semi- and fat-free flaxseed flour are considered. It was found that in terms of the content of vegetable protein and dietary fiber, defatted flour is superior to non-fatted flour, and the low fat content (1.4%) allows the use of defatted flour in recipes for long-term storage products. Due to the fact that lipids present in flaxseed flour can affect the organoleptic characteristics of the concentrate and reduce the shelf life of the finished product, flaxseed flour was subjected to heat treatment. This made it possible to inactivate lipolytic enzymes, reduce the moisture content of the flour and maintain the hygienic characteristics of the finished product. Rational parameters of heat treatment of defatted flaxseed flour have been established, which contribute both to the achievement of a high kinematic viscosity of the paste (145.2 mm2/s) and to an increase in the content of dextrins up to 0.2 % (compared to the initial one - 0.094 %). The storage process of heat-treated defatted flaxseed flour was studied in comparison with untreated ("raw") flaxseed flour in terms of titratable acidity, which confirmed the feasibility of high-temperature processing of flour and indicates an increase in its storage stability. A recipe for a food concentrate of jelly based on rosehip powder with the addition of defatted flaxseed flour instead of starch, fructose instead of granulated sugar, and gum arabic as a structure-forming agent has been developed. A trend was revealed in increasing the nutritional value of the finished product - jelly in terms of protein, dietary fiber, vitamin C and beta-carotene and reducing caloric content, compared with the traditional product. It has been established that the use of the selected modes of heat treatment of flaxseed flour (temperature 110 + 2 °C, duration 15 min) ensures the production of concentrates of dry mixes for the preparation of kissels of increased nutritional value, high degree of readiness, with a long shelf life.

Key words
hemp seed, peeling, crushing, sieve and pneumatic separation

Abstract
Hemp seed is a valuable food additive. In addition to oil, protein is a valuable component. At the same time, hemp contains few digestible carbohydrates, which makes it promising for balancing proteins and carbohydrates in combined products. However, the content of these components is uneven in the anatomical parts of the seed. Oil and protein are mainly concentrated in the core, fiber - in the shell. For effective extraction of protein and fat, it is desirable to separate the anatomical parts of the seeds. For example, to obtain a high-protein product with a minimum content of dietary fiber and a maximum content of oil, it is necessary to separate the shells from the core. The process includes traditional grain processing operations of drying, crushing, sieve and pneumatic separation. A centrifugal husker was used to crush the seeds. Further, sieving operations on sieves into fractions and pneumoseparation were used. The number of sieves (fractions) and the air velocity in the channel varied during fractional pneumoseparation. In the simplest case, three types of product were obtained: large fraction ratios (shells with a low protein content), small fraction ratios with a protein content of about 20 % and a high-protein core with a protein of about 30 % and an increased oil content. The total yield of the crushed core after pneumoseparation (1.8 mm sieve passage) was 44 %. The content of protein in the kernel is about 30 %, fiber 0.9 %, fat 53 %. Pressing or extraction of fat allows you to get a product close to a protein concentrate (about 50 % protein). hemp nutritional value.

Key words
strategy, grain complex, grain agro-industrial clusters, production, export of grain and its processed products, production facilities

Abstract
Russia has achieved outstanding results in the production and export of grain. For the sixth year in a row, it is the world leader in terms of its exports. The "Long-term strategy for the development of the grain complex of the Russian Federation until 2035" (hereinafter referred to as the Strategy-2035), approved on August 10, 2019, is being successfully implemented. At the same time, the achievements in grain exports are ambiguous, there is a huge potential for development: the growth of grain exports means an increase in the export of raw materials, not products of its processing; grain processing volumes have significantly decreased; The capacities of food industry enterprises are loaded at a low level; prices for bread and bakery products are steadily increasing with their quality deteriorating, etc. To fully exploit the potential of the development of the grain complex in Russia, a systematic solution of problems covering the entire value chain is needed: from production to export of grain and its processed products. Such a systematic solution to development problems is seen in the creation of a system of agro-industrial clusters, including the main grain-producing regions of the country. The strategy-2035 provides for the creation of grain clusters. In order to implement this strategic task, the article proposes to form a system of grain agro-industrial clusters, which would certainly ensure not only efficient production and export of grain, but also contribute to the development of the food industry, increase the export of grain processing products. Increasing the level of utilization of the average annual production capacity of food industry enterprises and the use of grain is a systemic problem associated with the entire value chain: from production to export of grain and its processed products. In the format of agro-industrial clusters, an optimal interrelated solution to problems is possible - improving the quality of raw materials-grain, reducing the costs of its processing and export of products, etc. The research is based on a system-synergetic approach focused on the analysis and synthesis of positive feedbacks, the use of clusters, self-organization processes for the development of the grain complex, and the systematic solution of development problems.

Key words
food grain of wheat, fat acidity value (FAV), grain storage, freshness standards, shelf life standards

Abstract
An analysis was made of the change in the acid number of fat (FAV) of wheat grain harvested in different years during storage under various conditions at low, moderate and high temperatures with a humidity not exceeding 14 %. The possible use of the FAV indicator in determining the terms of safe storage and shelf life of grain was confirmed. In the work, an analysis was carried out on the change in the acid number of fat in the process of maturation of flour, 39 samples of grain, flour made from it and flour in the process of maturation were processed for 8 weeks. Based on the results of the analysis, a formula was obtained for the dependence of the FAV of mature flour on the FAV of grain and the FAV of the original flour. As a result of the obtained dependence and statistical processing, it became possible to establish the standards of freshness and suitability for wheat grain used for food purposes. The final data obtained during the storage of batches of grain will complement the software for the operational analysis of the initial quality of wheat flour, according to the acid number of fat and the forecast of its safe storage, shelf life and sale, the possibility of predicting the shelf life for FAV and for wheat grain.

Key words
glycidyl esters, vegetable oils, glycidol, deodorization process, food products

Abstract
This article discusses the toxicological aspects of glycidyl esters. The obtained research results indicate a fairly wide range of concentrations of glycidyl esters in refined and deodorized samples of vegetable oils. Probably, various technological parameters and modes of the deodorization process lead to such a wide range of values, which requires further research and development of technologies aimed at reducing the content of these substances in vegetable oils. It has been established that these esters are not formed endogenously in food products during processing, for example, in fried foods, which suggests that these products are mainly contaminated with oil used in frying, due to the obvious transfer of pollutants from oil to food. The results of studies of physico-chemical indicators of refined oils showed that the indicator of the acid number of oils varies in the range of 0.2-0.5 mg KOH/g, however, in refined corn oil (RCO) and sunflower oil (SO), this indicator of the acid number exceeds the norm of 0.35 and 0.2 mg KOH /g. This indicates that RCO and SO contain free fatty acids, which ultimately can lead to the formation of glycidyl esters. The values of the peroxide number of oils are in the range of 0.8-5.9 mmol of active oxygen/ kg. The color number, the degree of transparency, the mass fraction of moisture and volatile substances, the mass fraction of phosphorus-containing substances and the content of mycotoxins comply with the norms of regulatory and technical documentation. The formation of toxic compounds potentially carcinogenic during food processing is considered an important food safety issue. Among these toxic compounds, special attention is paid to glycidyl esters, which can be formed during the refining of vegetable oil, especially in palm oil, as well as in some processed foods. These substances may pose a risk to the health of some population groups due to their toxicity and carcinogenicity.

Key words
wheat, vitreous, method, opto-computer diagnostics, diaphanoscope

Abstract
In recent years, Russia has become the largest exporter of grain, including wheat. Increasing the production of wheat grain, as well as improving its quality, is one of the priorities of our country in modern conditions. In this regard, the objectivity and accuracy of methods for determining the quality of wheat grain, as well as the improvement of methods for its evaluation, are of particular relevance. In order to introduce new methods for assessing the quality of wheat grain for mass use, its standardization is necessary. EKAN LLC has developed a new electronic diaphanoscope "Yantar", which allows automating the process of determining vitreous by optical-computer diagnostics, which involves evaluating product quality indicators based on computer analysis of its images in the optical wavelength range. As a result of the conducted research, the need for standardization of a new method for determining vitreousness was revealed, as more accurate and objective for determining one of the important class-forming indicators of wheat grain quality. Currently, a national standard is being developed for the method of determining vitreousness by the opto-computer express method using a new device - the Yantar diaphanoscope, which applies to soft and durum wheat grains.

Key words
triticale, grain, flour, bioactivated grain, applications

Abstract
An important component of development for the processing branches of the food industry in modern conditions is the expansion of the raw material base and the range of products. Triticale grain, despite its merits, is used very limitedly, however, interest in this type of cereal crops is growing, and, first of all, this applies to new varieties, such as the Timiryazevskaya 150 variety. A comprehensive assessment of the quality of a new variety of grain included an assessment of technological and biochemical indicators. When studying the rheological properties of the dough using the Mixolab system, it was found that the triticale grain of the Timiryazevskaya 150 variety has a relatively high amylase activity and can be used in those technologies where high amylolytic activity is not a negative factor. The flour-grinding and baking properties of the formed varieties of triticale flour are determined, the technological indicators of flour quality are studied. The effect of moisturizing and drying on enzyme systems during the production of bioactivated triticale grains has been established. The activity of bioactivated grain enzymes exceeds the initial one by 15-25 %. As a result of the research, possible areas of application of Timiryazevskaya 150 triticale grain in the food industry were identified.

Key words
peas, extrusion, flour, quality

Abstract
To strengthen the resource base for the production of products of wide consumer demand with a balanced chemical composition, the production of flour from pea seeds is currently relevant. The analysis of the literature and own experimental data on the expansion of the possibilities of using legume seeds of Belarusian selection allowed us to assume the possibility of obtaining extruded pea flour. To select the most promising pea variety for the milling industry, the indicators of the technological properties of seeds of Belarusian selection registered in the State Register of Varieties of Belarus were determined. It was found that the grain size and a number of other indicators of seed quality are influenced by the harvest year and the soil and climatic conditions of their cultivation. It was revealed that the Millennium pea variety is environmentally stable. There are many ways to obtain pea flour, but there is no data on the behavior of pea seeds of Belarusian selection at the same time. For this purpose, the quality of peas of the Millennium variety was evaluated, peeling and extrusion of seeds, grinding and sorting of extrudates were carried out. When sorting crushed extrudates from shelled and unpeeled pea seeds, three fractions of flour were distinguished: coarse, fine and medium. It was noticed that the method of preparing pea seeds did not have a significant effect on the average size of flour particles within each fraction. At the same time, it was noted that the large fraction of flour had well-distinguishable particles that were slightly darker than the particles of the small fraction of flour. The fine fraction of flour from peeled and unpeeled seeds has significant differences in protein content (by 2.13 %), sugars (by 1 %), fiber (by 0.35 %), which indicates the expediency of the pea seed peeling stage before extrusion. It has been revealed that the Millennium pea variety is promising for flour production; the method of preparing seeds for extrusion should be chosen from the required size and direction of flour use.

Key words
chumiz, chemical composition, amino acids

Abstract
Chumiza is one of the oldest grain plants that have long been cultivated in East Asia. Chumiza, being a plant from the group of millet-shaped loaves, was grown for some time in many countries of the world to a green mass. Recently, there has been renewed interest in chumize grain, as it has a lot in common with millet grain in terms of biological characteristics and does not contain gluten-forming proteins in comparison with wheat. At the first stage of the research, the chemical and amino acid composition of a number of varieties (Cinderella, Krasunya, Krasnaya Strela, Strela 189) and varietal samples (Si 6782, Si 57|123, Si 57|131) of chumiz grain of the Belarusian selection of harvests of 2018 and 2020 grown in the same soil and climatic zone was determined. A comparative analysis of the chemical and amino acid composition of the studied varieties and cultivars of chumiz among themselves and with wheat and millet grain was carried out. It was noted that the grain of all the studied varieties and varietals of chumiz compared to millet grain has more protein by 2.7-18.8 %, crude fat by 4.8-16.7 % and less fiber by 1.5-4.3 %. The protein of the chumiz grain is represented by all the essential amino acids. However, chumiza is poor in methionine, the content of which in the grain of all the studied varieties and cultivars of chumiza is less than 0.1 %. The macro- and microelement composition of chumiz is represented by calcium, sodium, potassium, magnesium, copper, zinc, manganese and iron. It is noted that the differences in the mineral composition of chumiz and, for example, millet are insignificant. The presence of a sufficiently high level of crude protein and crude fat indicates the prospects of using this crop in the bread industry (production of flour, cereals, mixed feeds), partially or completely replacing wheat and millet grains. It was revealed that the best of the studied samples of chumiz in terms of protein and amino acid content, regardless of the harvest year, are the varieties Krasunya and Cinderella.

Key words
wheat, flax, co-processing, wheat-flax flour, polyunsaturated fatty acids

Abstract
The development of grain-based food technology is associated with changing quality and safety requirements, updating the range, the emergence of new, non-traditional sources of raw materials, and the creation of composite products with a balanced composition. The introduction of flax seeds into the composition of the grain mixture makes it possible to significantly enrich and balance the composition of the resulting grain products, to correct the fatty acid composition with polyunsaturated fatty acids (PUFAs) of the omega-3 and omega-6 families. The developed technological scheme of single-grade grinding of a binary grain mixture, consisting of 93 % wheat groats and 7 % flax seeds. The content of flax seeds in the mixture was determined based on the recommended levels of consumption of food and biologically active substances. Three varieties of wheat-flax flour with increased nutritional value were obtained with the following indicators: grade A - yield 45-50%, fat 3.6-4.0 %, protein 13.0-13.5 %, ash 0.55-0.70 %, whiteness 50 units; grade B - yield 20-25 %, fat 5.5-6.0 %, protein 14.0-14.5 %, ash 0.9-1.25 %, whiteness 22 units; grade B - yield 70-75 %, fat 4.5-5.0 %, protein 13.6-14.0 %, ash 0.75-0.90 %, whiteness 36 units.

Key words
semolina, acid number of fat, storage, freshness rate, shelf life rate

Abstract
According to GOST 7022-2019 "Semolina. Technical conditions" the manufacturer of products sets the shelf life of semolina in accordance with regulatory documents in force on the territory of the state that adopted the standard. To establish the shelf life of semolina the manufacturer is recommended to monitor the indicator "acid number of fat" (FAV). Currently, research is being conducted at the VNIIZ to establish the norms of freshness and shelf life of semolina according to the FAV indicator. Samples of semolina were put into experimental storage in order to identify the nature of changes in biochemical, physico-chemical and biological quality indicators during laboratory storage of semolina in conditions of elevated, moderate and low temperatures, as well as in samples stored in warehouse conditions and to determine the standards of freshness and shelf life for semolina. Earlier, VNIIZ scientists developed software for the operational analysis of the initial quality of wheat flour by the "acid number of fat" (FAV). This software is one of the possible methods for predicting the duration of safe storage and shelf life of wheat baking flour, based on the established values of FAV and its storage conditions. In the future, based on the results of studies of semolina, this program will be supplemented with the section "Forecasting the terms of safe storage, shelf life and sale of semolina".

Key words
grain products, wheat, uric acid, contamination, efficiency, definition, pests of grain stocks

Abstract
Research aimed at solving the problem of food safety of food products and raw materials for their production is relevant. Cereal products are the basis of human nutrition. Numerous studies have proven the danger of grain affected by insects and mites due to the accumulation of uric acid in it. The problem is that after working and cleaning the grain from impurities, uric acid remains inside the grain. To prevent the accumulation of uric acid in the human body, an effective control method is required that provides an objective assessment of the danger of food products for the population. The present work shows the possibility of using the high performance liquid chromatography (HPLC) technique to determine grain contamination with uric acid. The possibility of improving the determination of uric acid by HPLC was considered. The optimal method for detecting an analytical signal is determined. The effectiveness of 1% sodium acetate solution as an extractant has been proven to reduce the lower detection threshold. The possibility of increasing the retention time of uric acid and, thereby, changing the exit time, by introducing an ion-binding agent, has been worked out. The experiments carried out make it possible to increase the accuracy of the analysis and reduce the threshold for determining the minimum contamination of grain by pests of grain stocks.

Key words
cereals, cereals, polycomponent mixtures, extrusion, bioactivation

Abstract
The article reviewed the work of leading scientists of the All-Russian Research Institute of Grain and its Products. One of the modern trends in the food industry is to increase the nutritional and energy value of food products, as well as to reduce the time spent on their preparation. The review considered methods of enrichment of cereal products due to bioactivation of feedstock - triticale and barley, extrusion of polycomponent cereals and legume mixtures, as well as the addition of various legumes to the formulations of classic cereals. According to the results of the presented data, the prospect of developing the formulations of binary and polycomponent cereal products by means of processing with the use of bioactivation, enrichment with legumes and extrusion has been proved. Biochemical and technological features of making cereals from bioactivated barley were described by VNIIZ scientists. Studies have shown that the sprouting process increases the soluble protein content and the activity of amylolitic and proteolytic enzymes. The use of such methods of processing raw materials will reduce the deficiency of high-grade protein in the diet of people, as well as create wide possibilities for correcting the food profile of products of grain processing plants.

Key words
reforming the country's economy, ingredients for the production of compound feeds, grain, non-grain raw materials for the production of compound feeds, marketing research, advertising

Abstract
The article examines the mechanism of functioning of enterprises in a planned economy, outlines the historical aspect of reforming the economy of the Soviet Union, justifies the absence of an alternative to the country's transition to market relations, pays special attention to the need for marketing research in a market economy, suggests a sequence of actions when conducting marketing research by feed enterprises, gives the author's methodology for assessing the economic feasibility of using corn and legumes for the production of mixed feeds instead of other types of grain, reveals the mechanism of advertising by feed enterprises.

Key words
winter wheat, winter triticale, intensive variety, yielding capacity, baking evaluation

Abstract
The analysis of responsiveness to biotic and abiotic growing conditions of new varieties of winter cereals consisted in the study and establishment of patterns of crop formation, yield and structural elements at each stage of plant development. Any deviations from the factor of vital activity at any stage of growth and development has a negative effect and is not compensated by subsequent periods. Therefore, the issue of studying the adaptability and plasticity of new and promising varieties of winter cereals in the conditions of the Western part of the Non-Chernozem belt of the Russian Federation is particularly relevant. Field experiments and laboratory studies were carried out during 2018-2021 on the basis of the Smolensk State Agricultural Academy. The source material was the following varieties of winter wheat: Mera, Nemchinovskay85, Scipeter (domestic selection) STRG-872317 (foreign selection); varieties of winter triticale: Consul, Nina (domestic selection), Nord-1173303 MS, Mikhas (foreign selection). It was found that in the conditions of the Western part of the Russian Federation, all the studied varieties of winter wheat and winter triticale were environmentally plastic and could form grain yields at the level of 5.5-6.5 t/ha. The Consul variety had the highest yield among winter triticale varieties - 4.77-6.78 t/ha. The best indicators of physico-chemical and technological properties of grain were in the varieties of winter wheat Nemchinovskaya 85 and Mera. The Consul variety had the highest quality grain among triticale varieties. According to the gluten content, its quality, the flour strength, the volume of loaves and the general assessment of bread, varieties of domestic selection pointed out: for winter wheat Nemchinovskaya 85 and Measure, and for winter triticale - Consul variety. According to physico-chemical, rheological and baking indicators, winter wheat grain corresponds to class 2-3, winter triticale grain corresponds to class 4. With the expanded use of winter triticale grain in breadbaking, it is necessary to use wheat flour as an improver, from 30 to 50 %.