The Solodiuk variety is intended for bread-baking use. Research shows a protein content in the grain at the level of 11.3–12.9% and gluten of 15.9–17.6%. Starch content varies in the range of 66.3–68.1%, and the test weight of the grain is about 679 g/l.
The variety appears in scientific works devoted to the comparative analysis of grain quality, the assessment of its processing directions, as well as the study of ecological plasticity and trait stability under various growing conditions.
Sources3
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Countries of admission
1 jurisdiction
Green indicates countries where the variety is listed in the national catalogue and its seeds are authorized for sale. Expired registrations are marked separately: the variety was previously admitted, but sale is no longer permitted.
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