Study exposure to proteolitic enzymes bugs-turtle on the quality of wheat gluten

At the same time, the issue of ensuring the quality of wheat, its technological properties, is of social and economic significance, since bread and bakery products occupy a special place in the nutrition of the population of the Republic, as traditional, irreplaceable products of everyday demand, available to all segments of society. Along with the increase in wheat production, improving its quality, a certain part of the wheat is used for fodder, technical and other purposes due to the insufficient quantity and low quality of gluten. One of the reasons for the decline in the quality of
the gluten of food wheat is the damage to crops by the pest "turtle bug".