Formation of the spring wheat yield as well as its milling and baking parameters by nitrogen and sulphur fertilization
2006
Podlesna, A.,Instytut Uprawy Nawozenia i Gleboznawstwa - Panstwowy Instytut Badawczy, Pulawy (Poland) | Cacak-Pietrzak, G.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zywnosci
The aim of the research was the evaluation of the effect of differentiated sulphur and nitrogen fertilization on spring wheat yielding and quality features of flour and its baking parameters. It was found that sulphur fertilization increased grain yield and positively influenced baking parameters of dough. Morever the increase of total protein content, improvement of gluten quality and increase of breed volume and porosity of crumb were observed in these samples. Whereas higher doses of nitrogen increased grain yield and improved most of fluor features and rheological parameters of dough as well as obtained bread
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