Wheat Dnepryanka

Wheat variety Dnepryanka is a medium-maturing variety with a ripening period of 102-104 days, developed by individual selection. This variety is characterized by high resistance to lodging, shattering, as well as to major diseases and pests, ensuring stable yields. Dnepryanka belongs to high-yielding varieties, with yields up to 70 centners per hectare, and is recommended for cultivation in the Polissia and Forest-Steppe regions of Ukraine.

The wheat grain of Dnepryanka is characterized by high milling and baking qualities. Protein content in the grain ranges from 14.4% to 15.6%, gluten content from 31.1% to 37.4%. Gluten deformation index (IDG) equals 75 conditional units, and flour strength reaches 350 conditional units. The bread volume obtained from 100 grams of flour is 1050 ml, indicating high product quality and suitability for baking production.

Wheat Dnepryanka is primarily used for food purposes due to its excellent technological characteristics. Unlike feed wheat, which is used in livestock farming and contains high levels of protein and vitamins, this variety is oriented toward flour and bakery product production. Thus, Dnepryanka is a valuable variety for agricultural production, providing high yield and grain quality.