Solodyuk is a winter triticale variety developed for bakery use. It is characterized by high protein content (11.3–12.9%) and gluten (15.9–17.6%), as well as reduced starch content (66.3–68.1%). These traits make this variety especially valuable for bread production, ensuring high-quality grain and improved flour technological properties.
During selection work and evaluation of winter triticale collections, Solodyuk stands out as a valuable source of traits for further breeding improvements. Research was conducted using field, laboratory, and statistical methods, allowing determination of its adaptability and productivity. The variety also shows significant deviations from the "adaptive norm" in starch content, which is important for breeding varieties intended for bioethanol production.
Thus, Solodyuk is a promising triticale variety that combines high grain technological qualities for the bakery industry with traits useful for selection in the bioethanol sector. Its use contributes to increasing production efficiency and expanding the application possibilities of triticale in the agro-industrial complex.
