The variety is food-grade and intended for use in the baking industry. The grain possesses high baking qualities, including an increased raw gluten content of about 30.9% and dry gluten of about 20.5%, as well as a high capacity for swelling.
In scientific literature, the variety is mentioned in the course of genetic studies aimed at examining resistance markers to diseases, in particular, the presence of the Lr37 gene.
Sources6
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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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