Triticale Timofey

Winter triticale variety Timofey is a low-stemmed plant with high baking qualities, developed jointly by the Institute of Plant Breeding named after V.Ya. Yuryev of NAAN and the Volyn State Agricultural Experimental Station, and registered in 2019. This medium-maturing variety belongs to the suberythrospermum type and is recommended for cultivation in the Polissya region. Plant height is 80–95 cm, and the variety exhibits high resistance to lodging (9 points), enhanced winter hardiness (8.5 points), and high drought tolerance (9 points). The grain is elongated and full, with 1000-grain weight varying from 45 to 48 grams. The grain of variety Timofey has high protein content (12.3–14.9%) and raw gluten (29–34%), gluten deformation index (IDG) is 60 conditional points, and flour strength reaches 210 conditional units. The loaf volume baked without improvers reaches 700 ml, confirmed by an overall baking score of 9 points. The potential grain yield of this variety reaches up to 14.0 tons per hectare. High yield and quality of gluten, dough, and bread were confirmed by research conducted at the University of California, Davis (USA, 2019), where among 200 triticale varieties, Timofey ranked first for baking properties with a loaf volume of 740 ml at yields of 5.2–7.1 t/ha on dry land and 11.8–12.9 t/ha under irrigation. The variety is recommended for cultivation after potato and other good predecessors, such as beans, corn for silage, and perennial grasses. Optimal sowing dates correspond to climatic conditions of the cultivation zone. Sowing rate is 5–6 million seeds per hectare, ensuring high productivity and product quality. Timofey is a promising variety for farmers aiming to obtain high-quality grain with excellent baking characteristics.