The article presents the results of research on the yield of crushed cereals, its culinary quality depending on the index of grain peeling of different varieties of spelled wheat. Holikovska wheat grain and LP 1152 line were used as raw materials for cereal production. A significant (p≤0.05) effect on the total yield of crushed cereals of different grain peeling duration was established. A decrease in the total yield of cereals was accompanied by an increase in the yield of flour. The use of larger grains (line LP 1152) provides a significant increase in the total yield of crushed cereals. Peeling of grain helped to reduce the total yield of cereals and crushed cereals № 1 and № 2. At the same time, there was an increase in the yield of fine fraction of cereals № 3. The use of grain with a higher content of shells provides a higher yield of larger grains. The total yield of wheat spelled from line LP 1152 varied from 83.6 to 86.0 % depending on the grain husking index. When using grain, the yield of cereals № 1 was 9.3±0.3 %, cereals №2 – 54.5±0.6, cereals № 3 – 22.2±0.9 %. The use of husking of spelled wheat grain reduced the yield of cereals №1 to 6.0±0.3 %, cereals № 2 – to 50.4±0.4 %. The grain yield №3 increased to 27.2±0.7 % in the variant with the highest peeling index. The lowest amount of flour (9.0 %) was obtained using unhulled grain. Peeling causes an increase in yield to 11.5 % with the use of hulled grain (peeling index 11 %). No association has been established between mechanical losses, category I, II wastes, and the use of grain husking. The total yield of Holikovska spelled wheat groats varied from 77.5 to 76.0 % depending on the grain-husking index. The yield of cereals by numbers varied like a line of spelled wheat. The main importance in changing the duration of cooking, boiling ratio and organoleptic characteristics is the coefficient of grain peeling. Varietal features did not have a significant impact and had similar meanings. The reduction in cooking time was observed with an increase in the index of grain peeling, as well as with the use of cereals of a smaller fraction. The main factor that influenced the improvement of the overall culinary quality of cereals is the improvement of color and consistency during chewing because of increasing the peeling index. With a grain-peeling index of 3–6 %, the culinary quality was at a high level. Very high culinary quality of cereals is ensured by the use of grain husking for 120–160 s (peeling index 9–11 %). When producing crushed groats from spelled wheat grain, it is optimal to use LP 1152 grain with a peeling index of 3–6 %. This ensures a high total yield of cereals (85.0–84.6 %) and high culinary quality of porridge.

Key words: spelled wheat, grain, peeling, crushed groats, culinary evaluation.