||It is found that the total grade of wheat cereal porridge can vary from 64 to 100 % of the maximum value of the rating scale. The output of cereals whole is most influenced by the content of endosperm in the grain. The grain of soft winter wheat Emerino, Pannonikus, Uzhynok, Soisson, Podolianka and introgressive line NAK 61/12 has high cereals: endosperm content is 84,4–87,2%, total porridge is 8,2–9,0 points.
The research results show that the content of anatomical components of kernels varied depending on the variety and wheat line. Thus, the content of endosperm in the grain of soft winter wheat varieties was from 81,7 to 87,2 %, but significantly higher – only in five varieties: Kokhana, Pannonikus, Emerino and NAK 46/12 introgressive line (LSD05 = 4,1). Variety kernels had the lowest endosperm content – 80,8 %. It was found that grits yield from wheat No1 varied significantly depending on the variety and line. Thus, its highest yield was obtained from grain of Kokhana and Emerino varieties – 88,6–88,7 %. Introgressive lines grain of soft wheat was also characterized by the high yield – from 86,7 to 89,1 %. This indicator in other varieties varied from 81,3 to 85,0 %.
The overall culinary evaluation varied significantly depending on the variety and wheat line. Podolianka, Uzhynok, Soisson, Emerino, Pannonikus soft wheat grain grits had a very high culinary evaluation – 91–100 % according to the complex Atsi indicator. Culinary evaluation of grain grits of Kokhana, Lastivka Odeska and Slavna varieties was low – 5,8–6,6 points. Grits obtained from the grain of other varieties of soft winter wheat and lines obtained by hybridization of Triticum aestivum/amphiploid (Triticum durum / Aegilops tauschii) were highly evaluated (73–89 %).