in rabsa, for example, we control such a trait as the absence of rucic acid in the oil, because untilecently rapeseed was not a food crop, only thanks to the efforts of our breeders, new ultra-modern varieties appeared, because few people know, but rapeseed oil is very close in the composition of fatty acids to olive oil, and although we don’t have our own olives in belarus, we have a wonderful one... we also bring from control nurseries to the test baking stage, that is before submitting a variety to the state variety testing system, the breeder rejects his material at all stages, not only in terms of chemical composition, but in terms of technological quality indicators; at the moment, the baking strength of the flour is determined. bakery assessment the quality of wheat varieties is produced not only by... technological properties, but also organalyptic properties are assessed, this is the taste, color, bread, shape, crust, very tasty, smell, pleasant, and the difference between the samples is felt. in the process of life activity and human impact on the environment, some plant spe