STUDY OF CHANGES IN THE PHYSICO-CHEMICAL PROPERTIES OF BELARUSIAN WHEAT GRAIN IN THE GERMINATION PROCESS

Wheat plays an important economic role as one of the main grain crops in the world. Its production and exports have a significant impact on the global economy.
The main part of wheat grain consists of carbohydrates. They are mainly represented by starch (48-63 %). In addition to starch, grains contain 2-7% sugar (mainly in the germ), as well as 2-3 % fiber. The fat content in the embryo and the aleurone layer is 2 %. 1 kg of grain contains an average of 1.2 k units.
The article presents the results of a comprehensive analysis of the grain of winter wheat of the "Dawn" variety. Based on the experimental data obtained, the viability and germination energy of the wheat under study was 84%, which means that this wheat sample is well suited for germination. Analytical dependences of changes in physico-chemical properties during germination are obtained. The results obtained allow us to analyze the changes that occur during the germination of wheat grains in the period from 1 to 48 hours. The data obtained indicate the promising use of wheat grain for further research and production of biologically active raw materials and its use for food purposes.

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