Effects of cultivar and fertilisation practices on bread-making qualities of fresh stored wheat grain
2005
Masauskiene, A., Lithuanian Inst. of Agriculture, Akademija, Kedainio reg. (Lithuania) | Ceseviciene, J., Lithuanian Inst. of Agriculture, Akademija, Kedainio reg. (Lithuania)
The trials were conducted in Central Lithuania (Dotnuva) on medium and high in phosphorus and potassium light loamy Endocalcari-Epyhypogleyic Cambisol. Winter wheat (Triticum aestivum L.) yield, grain protein content, and flour/dough stability time were studied. Over the research years 2001/02, 2002/03, and 2003/04, grain yield and bread-making qualities of the Germany-bred cv. 'Zentos' and the Lithuaniabred cv. 'Ada' were significantly affected by the weather conditions and the rate and application timing of nitrogen fertiliser. The average yield increase of up to 2.33-2.72 t haE-1 of grain, meeting bread-making class requirements was obtained at intensive fertilisation practice (N32P35K100 before sowing and N90+30+30 in springtime upon resumption of growth, at the stem elongation, and at the flag leaf - early booting stages) compared with the stand grown without mineral fertilisers. Differences in protein content during the 90 days' storage did not exceed 10 g kgE-1. Dough stability of stored grain, processed into 550 type flour, decreased compared with that of the flour processed from freshly harvested grain. Grain/flour of cv. 'Ada' exhibited better bread-making qualities compared with cv. 'Zentos'.
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