PRASKOVYA

Wheat of the "Praskovya" variety is a winter soft wheat of medium-early maturity developed by Russian breeders of the National Grain Center. The plants are of medium height, ranging from 71 to 99 cm, with an erect bush and weak or medium waxy bloom on the upper internodes and spikes. The spike is cylindrical, dense, white, short or medium length, with short awns and sparsely hairy glumes. The grain is colored; the mass of 1000 grains is 33-39 grams. The variety is characterized by high yield - an average of 39.6 c/ha, which is 4.6 c/ha higher than the standard Sharada variety. Praskovya has high resistance to shattering and lodging, as well as high resistance to stem and yellow rust. It is moderately resistant to powdery mildew and septoria but susceptible to brown rust, loose smut, and spike fusarium. The vegetative period is about 224 days. Special attention should be paid to the baking qualities of the variety: the protein content in the grain varies from 14.0% to 17.5%, and raw gluten from 28% to 35%. The dough prepared from the flour of this wheat has excellent technological properties, with specific deformation work in the range of 321-452 units of the alveograph and elasticity of 102-141 mm. Thanks to these characteristics, the Praskovya variety is strong wheat suitable for producing high-quality flour and bakery products.