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As a result of studying 15 varieties of soft winter wheat, varieties with a high protein content in grain were identified: Moskovskaya 39 (16.1%), Universiade (15.6%), Umka (15.5%). The highest values of flour strength were obtained from the varieties Moskovskaya 39 (305 e.a.), Bezenchukskaya 380 (300 e.a.), Ilvina (297 e.a.), which corresponds to the norms of strong wheat. The protein content in grain closely correlated with the valorimetric assessment (r = 0.63), with the strength of flour (r = 0.60), and the volumetric yield of bread (0.41)
winter wheat, variety, protein content, valorimetric evaluation, flour strength, bread volume
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