The study looked at three types of purple grain wheat and compared them to a standard red grain wheat in different weather conditions. They tested the protein and gluten content, as well as the baking quality of the wheat. The purple grain wheat varieties were just as good as the standard, with some differences in gluten genes affecting baking quality. The weather during the growing season had a big impact on the grain quality. Overall, the purple grain wheat varieties were suitable for baking in the Non-Chernozem zone, with good bread volume yield. The bread quality was slightly lower due to purple bran particles, but the protein content still affected the bread volume.