Grain quality of the winter soft wheat varieties depending on the forecrops

winter bread wheat varieties sown after peas and maize for grain corresponded to the standards of the first class (at least 200 s). Sown after maize for grain, the grain nature weight and hardness of the studied winter bread wheat varieties was at the level of the first quality class. The amount of protein in the grains of the most varieties met the requirements for the third quality class (at least 12.0%), except for the samples “Kaprizulya” (13.5%) and “Lilit” (13.5%), belonging to the second quality class. The amount of gluten of almost all samples met the GOST requirements for the forth quality class (not less than 18%), except for the variety “Zhavoronok”, whose grain corresponded to the third quality class (24.3%). There has been identified that peas was the best forecrop for obtaining winter bread wheat grain of half-intensive types at the level of I–III quality classes.