||The study results on bread-making properties of grain and culinary evaluation of bread made of top-grade and whole-wheat flour are given. The volume of bread made of top-grade flour varied from 343 to 481 cm3 in varieties created under the conditions of the Steppe. It was from 303 to 498 cm3 and from 330 to 513 cm3 in varieties of Forest-Steppe selection and in varieties of foreign selection, respectively. However, it was smaller than the check variant (Podolianka variety), except Emerino variety in which the bread volume was 5% higher. The bread volume of flour of white-kernelled wheat, club wheat varieties and Chornobrova variety with red color of grains is also smaller compared to the check variant. The Ethiopian wheat has the bread volume by 8 cm3 or 2% larger than Podolianka variety. The bread volume of flour of LPP 1314 soft winter wheat strain obtained by hybridization of Triticum aestivum / Triticum spelta the largest in the experiment is 520 cm3 or 6% more compared with the check variant and in P 7 strain at the check variant level. It is 73-116 cm3 smaller of other strains compared to Podolianka variety.
Bread made of flour of Kokhana, Pannonicus, Lupus and Kulundynka varieties, club wheat, LPP 3118, Р 7 and NAK46/12 strains has a very high overall culinary estimation (8.2–8.8 points or 91–98% of the maximum level). The culinary estimation of bread made of flour of Podolianka, Uzhynok, Schedra nyva, Suason, Emerino and Chornobrova varieties, the Ethiopian wheat, LPP 2793, LPP 1314 and NAK61/12 strains is high (7.2–7.8 points or 80–86% of the maximum level). Bread made of flour of Vdala and Ac Meckinon varieties has the average culinary estimation and it is low of other varieties.
The culinary estimation of bread made of whole-wheat flour is 2–10% lower than of bread obtained from top-grade flour. The surface of the bread crust, aroma, taste, pore size and uniformity of their distribution vary similar to those characteristics of bread made of top-grade flour.
It is found that the protein content in grain influences bread surface gloss, aroma, taste, elasticity, and consistency during chewing and general evaluation. The gluten content affects somewhat lower the quality indicators of bread. In addition, the gluten deformation index also affects bread crumb elasticity and consistency during chewing.