Effects of Soil-Moisture Stress on the Yield and Quality of Flour from Wheat (Triticum aestivum L.)
1971
Day, A. D. | Barmore, M. A.
Effects of soil-moisture stress at different periods during the growth of spring wheat planted in December on yield and quality of flour were studied under field conditions at Tucson, Arizona. Moisture stress at any stage of growth lowered wheat pastry flour quality. Moistures tress at the jointing stage resulted in a decrease in flour yield and an increase in flour protein, viscosity, and mixing curve area. Moisture stress at flowering resuited in an increase in flour protein, viscosity, and mixing curve area. Moisture stress at the dough stage decreased flour yield and increased flour protein, mixing curve peak, and mixing curve area. Increases in viscosities and mixing curve areas of flour from grain from stressed plants were due to the increases in flour protein content. Changes in the alkaline water retention capacity and mixing curve peak values were not related to changes in protein content and must be due to other factors resulting from moisture stress.
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