Application amylos-free starch millet (Panicum miliaceum L.) varieties

Materials and methods. Four amylopectin varieties Chabanivske, Zhyvynka (NSC Institute of Agriculture) Osoblyve Alternatyvne (Institute Plant Industry named after V.Ya. Yuriev) were taken as experimental material. The main economically valuable characteristics the their biochemical properties grain made in 2018–-2020. technological indicators dough assessment quality bread from a mixture spring wheat flour Myronivska variety Chabanivske carried out accordance with current Millet was added to proportions 2.5, 5.0, 7.5 10.0%.
 purpose our research study traits, resistance 13 smut races Ukrainian millet determine optimal percentage adding improve bread.
 discussion results. According results scientific work, it has been established that waxy differ characteristics. So, have short growing season, on average, 75 77 days, respectively, – 93 100 respectively. Due increased height plants varieties, they can also be grown for animal feed. In terms parameters, modern did not significantly, but showed high content protein (13.50–14.0%) carotenoids (4.8–5.6 mg/kg). Amylos-free starch genotypes varied significantly head resistance. Variety affected by races, received 8 7 points 1 10 races. races: Rs 1, 4–Rs 7, 9–Rs 11 9 points. addition amylos-free improved elasticity extensibility dough, balance these physical each other, strength flour, affect sedimentation rate. Bread baked 2.5% or 5.0% had larger volume, better taste appearance compared standard.
 Conclusions. Waxi (Chabanivske, Zhyvynka, Osoblyve, Alternatyvne), developed Ukraine, are characterized traits quality. use is fodder. (9 points) (Rs 11). grade waxy-millet improves its baking qualities bread, while films additional fiber promotes digestion