OMICHKA

The "Omichka" bean variety is a medium-maturing, high-quality variety of common bean (Phaseolus vulgaris L.), developed by scientists at Omsk State Agrarian University. The plant is bush-type, of medium height, with lower pods attached at a height of 15-17 cm. The mass of 1000 seeds is 320-350 g, and the protein content in the seeds reaches 23.5-24.3%, which ensures excellent culinary qualities. The yield of the variety under conditions of the Omsk region is 25.7-30 c/ha, which is 8.5 c/ha higher than the standard "Gornal" variety. The variety is adapted to the Siberian climate, drought-resistant and cold-hardy, and the pod husks do not split when ripe, which helps preserve the crop.

A feature of the "Omichka" variety is high adaptability and stable yield, which distinguishes it from foreign analogues. Thanks to breeding, beans of this variety can be kept fresh for a long time, which makes them in demand both for food consumption and industrial processing. The variety is included in the State Register for all growing zones of the crop, which confirms its wide application and reliability.

In addition, the "Omichka" bean possesses high structural and technological properties, which is confirmed by studies of the microstructure of bean flour. The starch of this variety has a low gelatinization temperature and contains a significant amount of amylose, which leads to complete destruction of starch grains when heated to 100 °C. These properties make flour from "Omichka" beans a promising protein enhancer for bakery and flour confectionery products, increasing their nutritional value and improving dough technological characteristics.