Kinekskaya Otruda is a variety of soft spring wheat (Triticum aestivum L.), characterized by medium maturity and medium plant height. The plant is semi-erect with a medium-density pyramidal ear and a white color. The mass of 1000 grains varies from 30 to 39 grams; the grain threshes well and is distinguished by high natural weight — up to 840 g/l. The vegetative period is 77-93 days; the variety matures 1-2 days earlier than the Kinekskaya Niva variety. The stem is weakly developed, with moderate waxy coating on the upper internode and sheath of the flag leaf. The variety is distinguished by high drought tolerance and resistance to carbohydrate-protein depletion of seeds (UBIS). At the same time, it is moderately susceptible to brown rust, susceptible to stem rust, powdery and hard glume blotch, and highly susceptible to septoria and root rot. In terms of lodging resistance, it is inferior to the standard by up to 1 point. Average yield in cultivation regions reaches 24.4-33.8 c/ha, with a maximum recorded yield of 44.8 c/ha in the Republic of Tatarstan. Kinekskaya Otruda is recommended for cultivation in the Middle Volga, Ural, and Western Siberian regions, including Samara and Chelyabinsk Oblasts, and the Altai Krai. The variety has good baking qualities corresponding to the level of a good filler: protein content in grain is 13-16.2%, raw gluten is 23-39%, flour strength reaches 460–600 units, and gluten deformation index is 60–70 units. Volumetric bread yield is within 580–620 ml, which makes this variety attractive for the production of quality flour and bakery products.
