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The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture.

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Relevance. The article shows the contribution and significance of the indices of the selection traits in the formation of an increase in the yield of millet of the Rossiyanka variety in the competitive variety testing. The purpose of the study is to study the significance and share of the influence of the indices of the selection traits in the formation of highly pro ductive varieties of millet.Methodology. Scientific research was carried out on the basis of the laboratory of breeding and seed production of cereals and sorghum crops of the Volga Research Institute of the Russian Academy of Sciences. The object of the study is the data of the structural analysis of plants and the yield of millet seeds of the Rossiyanka seed variety (selection of the Volga NIISS) in comparison with the standard variety Saratovskoye 6 in the nursery of competitive variety testing for 2005–2021. The research was conducted in accordance with the Methodology of the State Commission for Variety Testing of Agricultural Crops. The evaluation of the selected features and the contribution of each of them to the formation of productivity was carried out by the method of multiple regression in the program «Statistics».Results. Long-term studies have shown that for the formation of a highly productive statistical model of millet sown in the conditions of the forest-steppe of the Samara region, the most significant indices of the selection features are: the number of grains in a panicle (from 103%, or 221 pcs. per productive plant) and the number of productive stems (at least 126%, or 176 pcs/m2). The contribution of these main predictors gives the variance of the yield increase in 6 cases out of 10.