European Journal of Molecular & Clinical Medicine

Abstract

This article presents the results of a study of samples of flour from wheat grains of varieties Yuna, Kupava. Their baking properties, the state of protein-proteinase and carbohydrate-amylase complexes were determined. It has been found that flour from Yuna wheat has good baking properties. The results of the examination of the quality of flour for organoleptic, physicochemical and safety indicators were carried out.