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The monograph presents the scientific development of innovative technologies and grain products from spelt grain. On the basis of experimental researches the technology of cereal products production is developed. In addition, it is highlighted features of forming the quality of grain of different varieties and strains of spelt wheat depending on abiotic and biotic factors, its technological evaluation, yield and quality of flour, baking, pasta, cereals and confectionery properties are given. The biological value of grain is determined by the content of amino acids in grain and antioxidant capacity. Perspectives of wheat grain use for processing are substantiated and features that determine the quality of finished products are defined.