The variety of spring soft wheat ‘Khayat’

• Main Authors: N. Z. Vasilova, E. Z. Bagavieva, D. F. Askhadullin, M. R. Tazutdinova
• Format: Article
• Language: Russian
• Published: Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”" 2018-05-01
• Series: Зерновое хозяйство России
• Subjects: яровая мягкая пшеница; сорт; качество; урожайность; белок; клейковина; сила муки; валориметрическая оценка; степень разжижения теста; spring soft wheat; variety; quality; productivity; protein; gluten; flour strength; valorimetric assessment; degree of dough dilution
• Online Access: https://www.zhros.online/jour/article/view/146

The variety of spring soft wheat ‘Khayat’ The varieties with high potential of productivity which meet the qualification requirements of ‘valuable and strong’ wheats play a significant part in the formation of high qualitative grain and in the production of bread from it. For the conditions of Tatarstan, it has been created a variety of spring soft wheat ‘Khayat’ that meets these requirements. The variety was obtained by the method of individual selection from the hybrid combination F1 (‘Tulaikovskaya 10’ / ‘Kazanskaya Jubileynaya’) / ‘Kazanskaya Jubileynaya’. The trials of this variety in the Tatar RIA in 2011-2016 with different hydrothermal conditions during the vegetation period showed that the productivity of the variety ‘Khayat’ does not significantly differ from the highly productive, standard variety ‘Simbirzit’, but it considerably exceeds its quality. The trials of the variety ‘Khayat’ in ZAO ‘Kurgansemena’ in 2011-2013 showed that its productivity is higher in several times, but the length of vegetation period is the same. The assessment of the technological indexes of kernels and physical properties of dough made in the All-Russian Center of Variety Quality Assessment confirmed high quality of ‘Khayat’ kernels which meet the qualification requirements of ‘valuable and strong’ wheats. Such important indexes of physical properties of dough in the variety ‘Khayat’ as flour strength and valorimetric assessment surpass qualification requirements of ‘valuable and strong’ wheats. The spring wheat ‘Khayat’ is characterized as large kernelled high natural variety. According to the indexes ‘Khayat’ surpasses the standard variety. Protein content in kernels ranges from 12 to 14.9%.