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The range of variability (min  maх) and variability of the main indicators of the technological qualities of grain different fractions of brewing barley varieties Bios 1 (selected in the Podmoskovie Science and Production Association) and hulled oats Argamak (selected in the N.V. Rudnitsky North-East agricultural research institute) and their (quality indicators) dependencies between themselves and the yield value is established. To the maximum extent (at largest coefficient of variation - V, %), the fractionation of brewing barley grain and hulled oats varies the 1000-grain weight and the protein content, the minimum is the test weight of both grain crops, extractivity of barley and hull of oats. A wide variation of the mass of 1000-grain weight and the protein content of the grain during fractionation makes it possible to significantly regulate them in the desired direction compared to such indicators as test weight, extractivity and hull of oats. The relationships between the main indicators of the technological qualities of brewing barley grain and hulled oats when fractionated on standard sieves with oblong holes are presented and discussed. A significant negative relationship was found between the extractivity and the protein content in the grain of different fractions of brewing barley. However, both of the studied cultures did not reveal any statistically significant dependencies of the test weight of the grain on the protein content in the grain of different fractions. The dependencies of the content of extractivity in the barley grain, the protein content in the grain and test weight of both the studied cultures and of 1000-grain weight have a complex non-linear character. It is shown that in most cases the dependencies between the main indicators of the technological qualities of barley and oats grains are most accurately (at largest R2) described by second-order equations with clearly defined extremum points that are within the experimental data obtained. Regardless of the folding hydrothermal conditions of the growing season, between the protein content in the grain of different fractions of brewing barley and hulled oats and their (fractions) yield, no statistically significant dependencies were found.

Relationships between the main indicators of technological qualities of grain brewing barley and food oats at fractionalization