The technology of controlled germination as a result of radio stimulation of wheat grains of the soft spring variety L-503 allowed to establish optimal stimulating doses ranging from 9 Gy to 13 Gy of radiation. As a result of the study, it was found that the use of optimal radiation doses provides high germination energy after 3 days as a result of a decrease in the permeability of membranes for water as a medium for germination, with a germination rate of 95.7-97.0% of wheat grains and fully corresponding to the germination ability after 5 days with a germination rate of 96.6-97%, germinated grains wheat is distinguished by strong seedlings up to 1.9 mm long. When used for germination of wheat grains, 7 days after their treatment with radiation, the prolonged effect of small doses of a stimulating nature is provided in comparison with non-irradiated samples and, providing high germination of wheat, differ in lower quantitative indicators: by 0.5-0.7% for grains treated with doses of 1-4 Gy, by 0.9-1.2% and by 1.0-1.7% for grains treated with doses of 5-8 Gy and 9-13 Gy, respectively. The germination of grains treated with doses from 14 Gy to 20 Gy decreased by 2.4-3.2%. On the 5th day after germination of wheat grains treated with small doses of radiation, a more intense increase in the amino acid score of amino acids (ACS) is observed compared to untreated samples during the same germination period. The AKS of amino acids in experimental wheat samples treated with radiation dose of 9-13 Gy increased from 0.64% for isoleucine to 8.25% for lysine. Limiting amino acids -lysine and threonine -have been established. The best indicators of biological value are those treated with optimal radiation doses of wheat grains during germination for up to five days. The study of microbial contamination (microorganisms, fungal microbiota) of the grain surface shows a supportive antimicrobial effect. To regulate the mechanism of enzymatic activity of proteases in wheat grain after treatment with small doses of radiation, which affect the energy and germination ability of wheat grains, it is necessary to consistently continue research.