Agriculture and forestry

Yakovets Liudmyla – assistant, Department of Botany, Genetics and Plant Protection of Vinnytsia National Agrarian University, (21008, Vinnytsia, Soniachna Str. 3, e.mail: ludmila28334@gmail.com).

Wheat is one of the main energy sources for humans on Earth. Its value is constantly growing, because it’s a useful and economically viable food crop that can be grown under fairly wide and varied conditions.

A significant amount of flour is produced and consumed all over the world, especially wheat flour. Wheat flour is an important product of world trade and it’s important for human nutrition. Nowadays, great attention is paid to the quality and expansion of the range of its products, due to the fact that successful promotion of the product on the consumer market and its ability to compete with similar products of other manufacturers depend on above-mentioned things. Equally important is the fact that the milling industry purpose is reoriented: it’s important to create a product that would not only feed a person but also be of maximum benefit and quality for the consumer. 

The article presents data on the contamination with heavy metals of winter wheat grain grown under intensive farming conditions. The decrease in heavy metals content during grinding of winter wheat grain into different fractions of flour: high- grade, first-grade, second-grade and bran was investigated. According to the results of the conducted research it was established that grinding of winter wheat grain into different fractions of flour allows to reduce the lead content in high-grade flour by 71,8 %, first-grade flour – by 51,5 %,compared to the lead content in grain; cadmium content in high-grade flour decreases by 75,0 %, first-grade – by 50,0 %, second-grade –  by 25,0 %, but increases in bran by 60,0% compared to the cadmium content in grain; the copper content in high-grade flour is 72,0 % lower, first-grade flour –  52,0 % lower, second-grade flour –  47,4 % lower, but at the same time higher in bran by 50,7%, compared to the copper content in grain; zinc content in high-grade flour decreases by 95,9 %, first-grade flour –  by 54,6 %, second-grade flour – by 51,7 %, but at the same time increases in bran by 68,2 %, compared to zinc content in winter wheat grain.

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