It is known that the breeding process is in a great need for fast methods, working on minimal weights of experimental material and revealing the qualitative potential of the varieties. For this purpose, in order to get rid of unpromising numbers, the laboratory assessments widely use a sedimentation analysis, this type of analysis being the main one at the primary stages of breeding and when estimating winter wheat in the pre-harvesting period. The purpose of the current study was to identify the most valuable genotypes in seed plots by sedimentation analysis to optimize the breeding process of winter bread wheat for grain quality. The sedimentation index was estimated by the method using a 2% surfactant (SAS) solution of the sodium dodecyl sulfate (SDS) and 9.4% lactic acid. Gluten content and its quality, volumetric bread yield and falling number were assessed according to generally accepted methods. For the most accurate interpretation of the study results there has been used a one-way analysis of variance. The range of variation of the sedimentation index in the seed plot of CVT was 35–57 ml (2017); 50–83 ml (2018); 56–84 ml (2019); in KP-1 it was 44–95 ml (there were analyzed 945 samples); in KP-2 it was 50–94 ml (there were analyzed 100 samples). Inthe studied seed plot of CVT, which was laid fallow, 25 of 36 variety samples were very strong in quality; 7 ones were strong; 4 ones were medium; there were not identified any satisfactory and weak samples. As for the seed plot KP-2, 88 of 100 were very strong, 11 ones were strong and only one sample was average in quality. In the seed plot KP-1 480 of 945 were very strong (51%); 440 samples were strong (46%), and only 3% (25 pieces) were average in quality; there were not identified any satisfactory and weak samples.

The quality of grain means a set of technologico-biochemical, baking and food properties determining the economic value of a grain variety. When choosing source material for selection, the degree of grain preservation in adverse environmental conditions is taken into account as well as the genotypic potential of grain yield and quality. It is believed that in the arid conditions of the Volga region, the main limiting factor in the formation of high-quality grain is the amount of precipitation during the growing season of wheat and the uniformity of its distribution, so more than 25 indices of the winter wheat quality are evaluated annually, including the quantitative expression of indices of the rheological properties of dough. Experimental data indicate that such indices as water absorption capacity (WAC, %); energy absorbed by dough during mixing (W·h/kg); dough stability, (min); dough dilution (C2, N·m); and starch retrogradation index (C5, N·m) provide sufficient information for selection. The dough formation time seems the least promising indicator: genotype-environmental interactions on this index were manifested in 100% of cases. In the process of studying the ball-shaped forms of winter soft wheat it has been revealed that they have a high crop yield and excellent grain quality, namely the dough stability, which is 10.3, 9.9, 9.7, and 8.4 min in the studied samples Nos. 209–212, respectively. They also exceed the Saratov 90 variety by C2 , which characterizes dough dilution, having values of 0.57, 0.52, and 0.47 N·m, while having excellent baking qualities. The variation limits of the index of flour whiteness were 60.5–71.9 in the red-grain group of winter wheat and 57.5–69.6 in the white-grain one. The average value of this index is 66.3 and 57.5, respectively. Extra-quality flour can be obtained from the Smuglianka variety and lines with breeding numbers 17-17, 34-17, 1081-17, 1096-17, and 1093-17. Of all the others, we can get highest-grade flour without exception. The correlation between the indicators of meal whiteness and flour whiteness in the red-grain and white-grain forms of winter wheat is 0.7660 at the 1% significance level and 0.9311, respectively. This means that it is possible to assess the whiteness of flour from the color of whole-milled grain with a high probability.

The article presents experimental data on the assessment of the rheological properties of dough from new types of flour, formed on the basis of cumulative curves using the Mixolab device. The data of mixolabograms and radial diagrams (Mixolab profiler) made it possible to reveal the existing differences in the parameters of the rheological profile and Mixolab indices. The object of the study is composite mixtures of gluten-free flours: No. 1 is 50% of pumpkin and 50% of corn flour, No. 2 is 50% of linseed and 50% of corn flour, No. 3 – 50% of rice and 50% of corn flour, No. 4 – 75% of linseed and 25% of corn flour, No. 5 is 30% of linseed and 70% of rice flour. The use of composite mixtures is promising due to high oven rise and low starch thickening because of its high water absorption capacity (WAC). In addition, there is certain economic efficiency, since it is possible to produce more dough at a lower cost.

The influence of the mass fraction of flax in the composite mixture on the state of the carbohydrate – amylase complex of the studied system was studied. It was found out that the maximum viscosity of the suspension and the rate of starch gelation in a mixture of wheat flour with whole-ground flax is lower than in the suspension, where the dispersed phase was wheat flour, but higher than that, where the dispersed phase is flax. The influence of flax on the rheological characteristics of wheat dough in the Chopin+ Mixolaba protocol was revealed.  It is found out that with an increase in the mass fraction of flax in the composite mixture from 5 to 20%, the formation time of the test and its water absorption capacity increases, and the stability decreases. When the mass fraction of flax increases, the torque values at the extreme point of the function C2, which characterizes the dilution of the dough, increase; and at the point C5, which characterizes the retrogradation of starch, they decrease.

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