Open Access
Table 3.
The main quality indicators of the of the 3rd class wheat food grain of 2018 and 2015 at a long-term laboratory storage
| Year | Moisture, % | Acidity, degrees | FAV, mg KOH per 1 g of fat | Gluten | Falling-number, sec. | ||
|---|---|---|---|---|---|---|---|
| Number, % | Quality, units FDM | Quality Group | |||||
| 2018 | 13.1 | 0.9 | 17.0 | 23.8 | 60 | I good | 284 |
| 2015 | 13.2 | 1.5 | 24.4 | 22.8 | 60 | I good | 392 |
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