The variety belongs to the 'strong' wheat type category. Studies of flour rheological properties confirmed high dough stability (about 11.93 min) and good water absorption capacity (about 61.4%). On extraction equipment, the variety's dough demonstrates an energy of 145.1 cm² and a resistance of 408 units.
The genetic profile of the variety includes an investigation of high-molecular-weight glutenin subunit (HMW-GS) gene alleles, which determine its baking qualities. The variety is used in breeding and technological research as a reference sample with high-quality characteristics.
Sources4
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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.
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