Influence of nitrogen fertilisation on the quality of biscuit cereals | Influence de la fumure azotée sur la qualité des blés biscuitiers
2009
Levy, L. | Schwaerzel, R. | Kleijer, G. | Crozet, N., Station de recherche Agroscope Changins-Waedenswil ACW, Nyon (Switzerland)
A tree years study was carried out in two experimental sites to analyse the influence of increasing nitrogen fertilisation on biscuit making quality parameters of wheat. Three varieties were compared according to four different nitrogen fertilisation levels and two types of fertilisation: urea or ammonium nitrate. The quality parameters for biscuit making wheat are characteristic and often opposed to the quality value wanted for bread making wheat. The variety and the pedoclimatic conditions influence strongly the wheat quality. Nitrogen fertilisation has a significant impact on many parameters but its effect is mainly unfavourable to the biscuit quality. An increasing amount of nitrogen leads to higher values which should stay at a low level like the protein content, the Zeleny value or the water absorption. However, the nitrogen has a positive influence on the dough extensibility which should be high for the biscuit making wheat.
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