Scientific Basis of the Influence of Grain Indicators on Flour Quality

Wheat is the most important food crop for humans, and the majority of the population of the Earth (70%) consumes products made from wheat flour. Food products prepared from it are tasty, nutritious, and well-digestible. Today, more than 80 countries of the world are engaged in the cultivation of wheat, and in terms of area and volume of production, this crop is in first place in world agriculture. The implemented programmatic measures for the modernization and diversification of agriculture ensured an increase in the volume of agricultural production by 6.6 percent.Most of the wheat grown in Uzbekistan (90-95%) belongs to the 3rd class of high-value wheat. The weight of "strong wheat" is 15-20%, medium wheat 25-30%, and weak wheat 50-55% in the gross yield of soft wheat grown in the world. The task ahead of us should be to further increase the productivity of grain crops, as well as to effectively ensure the purity and high-quality cultivation and preparation processes. One such problem is harmful and poisonous weeds that spread in grain fields, and ecologically clean and effective methods of combating them should be further improved.