Staffers of the Laboratory of Wheat Breeding and Physiology Assessed the Confectionery Properties of Winter Bread Wheat Breeding Material

Staffers of the Laboratory of Wheat Breeding and Physiology evaluated the confectionery properties of winter bread wheat breeding material created at the Plant Production Institute named after V.Ya. Yuriev of NAAS. Cookies were baked from 17 wheat lines and quality indicators were determined: cookie height, diameter and surface score. Promising lines with good confectionery properties have been identified; it is planned to further test them for valuable economic characteristics in order to create a confectionery variety.