INFLUENCE OF BIOTIC AND ABIOTIC FACTORS ON THE BAKING PROPERTIES OF FLOUR IN THE ORENBURG REGION
The article presents the results of analysis of long-term statistical material on the evaluation of baking properties of flour in accordance with the requirements made to strong wheat. Correlation of the primary quality of spring soft wheat grain with indices of physical properties of dough and baking qualities of flour have been identified. Numerous regression equations «initial grain quality - specific work of the test deformation», «initial quality of grain - volume bread output”, “initial quality of grain - general baking evaluation», which can be used in practice to assess the baking properties of flour on certain stages of spring soft wheat production have been obtained. Mathematical regression models of the influence of weather factors on the physical properties of dough and baking qualities of flour have been made and their quantitative values, determining the formation of high indices of baking properties of flour have been determined. It is shown that the baking properties of flour depend greatly on the agro-technical practice, predecessors, namely. The greatest probability of obtaining grain, corresponding by the baking properties to strong wheat varieties, has been identified by the fallow, while the slightest one - by the predecessor of spring wheat.