Winter wheat grain and baking quality depending on nitrogen fertilizer | Slāpekļa mēslojuma ietekme uz ziemas kviešu graudu kvalitāti un cepamīpašībām
2012
Linina, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Inst. of Agrobiotechnology | Kunkulberga, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Ruza, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Inst. of Agrobiotechnology
Winter wheat (Triticum aestivum L.) is the main cereal grown in Latvia. Highquality wheat grains are required for the milling and baking industries. The objective of this study is to determine the effect of nitrogen fertilizer (N) of two different varieties on grain flour baking properties. Field experiments with winter wheat varieties ‘Busard’ and ‘Zentos’ during 2010/2011 were conducted at the Latvia University of Agriculture, Study and Research Farm “Peterlauki”. The fertilizer background NPK (6:26:30) was 250 kg ha-1. Nitrogen top-dressing rates were as follows: N60, N90, N120 and N150. Highly significant effect of the varieties and nitrogen fertilizer was detected on all the quality traits. Close positive correlation was determined: between the gluten content and protein content, sedimentation value and protein, sedimentation value and gluten, sedimentation value and gluten index. There was the negative correlation determined between starch retro degradation and protein, also regarding the sedimentation value, and gluten index. Wheat grain samples were determined by Mixolab (Chopin, France) device. Mixolab analysisshowed that variety ‘Zentos’ has better baking properties than variety ‘Bussard’; there were no significant differences found concerning the nitrogen fertilizer dose.
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