Cultivation and process properties of new wheat [Triticum aestivum] variety 'Fukuhonoka' in Hyogo prefecture [Japan]
2007
Sawada, T.(Hyogo-ken. Technology Center for Agriculture, Forestry and Fisheries, Kasai (Japan). Agricultural Inst.) | Miyoshi, A.
(1) A new wheat variety, 'Fukuhonoka' bred by National agricultural research center for Western region, has about 10% higher yield than 'Shiroganekomugi', and has high quality as well. (2) 'Fukuhonoka' has higher yield rate of flour up to about 2-4%. The noodle made from 'Fukuhonoka' has high viscosity and shows high score in noodle making test. (3) Protein content in grains is lower than 'Shiroganekomugi', but it is possible to produce wheat grains with high protein content by topdressing after heading.
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