Milling and baking properties of spring wheat varieties under irrigation and mineral fertilization. Pt. 2. Chemical composition and baking properties of flour
1989
Gil, Z. (Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Zboz)
The results of many years investigations carried out in 1971-85 concerning the influence of irrigation and mineral fertilization on the chemical composition and baking value of flour of spring wheat varieties are discussed. The total protein and high molecular protein content in flour was found to increase along with fertilization while irrigation. A positive effects of irrigation manifested itself in the activity of alpha-amylase. Fertilization improved baking quality of flour determined by farinograph, sedimentation value and wet gluten content. It has been proved that the qualitative features of wheat depended on interactions between genotypes of varieties and irrigation. The varieties showed considerable differences in chemical and baking properties
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