The variety belongs to winter forms of soft wheat. In scientific research, the variety stands out for its high amylose content and low amylopectin content in the starch composition.
The plant was used in studies on the fractional composition of flour proteins, including gliadins and glutenins. The variety is intended for baking use.
Sources7
Loading…
Countries of admission
2 jurisdictions
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.
The directory replicates the primary source. If an entry differs from the official publication, please specify the discrepancy and provide a link if possible. Corrections are added to the moderation queue.
This is a directory, not an official registry: data is based on public disclosures and may have changed.
More about sources