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The article presents the results of the determination of the index (the ratio of the actual indicator to the standard for strong wheat) of the nature of the grain, the mass fraction of gluten in the grain, the strength of the flour, the bread volume and the overall baking evaluation for wheat varieties differing in baking strength: strong wheat varieties not related to the strong and valuable. It was found that the grain index of the above groups of varieties was within 0.98-1.00. A high index of the mass fraction of gluten in the grain characterized a variety of strong wheat Novosibirsk 15 (1.26), valuable Tyumen 25 (1.17), as well as Tyumen 26 (1.22). There were significant differences in the magnitude of the strength of flour for groups of varieties. On average, over the years of research, the average index for varieties of strong wheat was 1.10, for varieties of valuable wheat 1.03, in the group of varieties not related to the strong and valuable 0.86. Assessment of varieties according to the index of individual characteristics allows them to be ranked in accordance with the quality level. Keywords— wheat varieties, nature, gluten, strength of flour, quality index

Quality of Varieties of Spring Soft Wheat Grain and their Ranking for Baking Strength