TULAYKOVSKAYA 10 is a variety of soft spring wheat (Triticum aestivum L.), characterized by medium maturity and medium plant height. The vegetation period is 78-85 days, allowing the variety to successfully adapt to various climatic conditions. The variety is distinguished by high drought resistance and resistance to lodging, ensuring crop stability even in complex weather conditions. The mass of 1000 seeds varies from 32 to 38 grams, indicating good seed material quality.
This variety has a high yield potential and ecological plasticity. Average yield in the Middle Volga region is 24.1 centners/ha, while under favorable conditions, yield can reach 59.9 centners/ha. TULAYKOVSKAYA 10 is resistant to brown rust, has medium resistance to powdery mildew, powdery and hard bunt, which reduces the risk of crop loss and improves its quality.
Baking qualities of the variety are excellent: protein content is 15.5-18%, gluten is 36-40%, and "strength" of flour varies from 330 to 500 units. Valorimeter is in the range of 85-95%, confirming high flour quality. The volume of bread baked from flour of this variety reaches 900-1300 ml, making TULAYKOVSKAYA 10 in demand for the baking industry and production of high-quality flour.
