Abstract
Wheat plays an important economic role as one of the main grain crops in the world. Its production and exports have a significant impact on the global economy.The main part of wheat grain consists of carbohydrates. They are mainly represented by starch (48-63 %). In addition to starch, grains contain 2-7% sugar (mainly in the germ), as well as 2-3 % fiber. The fat content in the embryo and the aleurone layer is 2 %. 1 kg of grain contains an average of 1.2 k units.The article presents the results of a comprehensive analysis of the grain of winter wheat of the "Dawn" variety. Based on the experimental data obtained, the viability and germination energy of the wheat under study was 84%, which means that this wheat sample is well suited for germination. Analytical dependences of changes in physico-chemical properties during germination are obtained. The results obtained allow us to analyze the changes that occur during the germination of wheat grains in the period from 1 to 48 hours. The data obtained indicate the promising use of wheat grain for further research and production of biologically active raw materials and its use for food purposes.