Studies on the cultivation of spring wheat seeded in early winter in Central Hokkaido. - Effect of the method of nitrogen application on the bread-making quality.

摘要

Spring wheat was sown in early winter, and the appropriate amount and application timing of nitrogen (N) fertilizer to obtain good breadmaking quality were examined in an experiment conducted in Japan. N fertilizer of 4-16 g Nm-2 in total was applied in a lump just after snow melting or in divided doses, once just after snow melting (4-13 g Nm-2) and once at the flag leaf stage or heading stage (3-6 g Nm-2). In lump dosing, the application of more than 13 g Nm-2 increased the flour protein content and the ratio of loaf volume, and decreased the flour brightness, although the brightness was better than in the spring sown wheat (control). N dressing at flag leaf emergence stage or heading stage increased the flour protein content, dough development time of farinogram and the ratio of loaf volume, but decreased flour brightness. Moreover, the increase of the amount of N fertilizer and the dressing of N increased the flour protein content. We considered that the increased amount and divided application of N for early winter sown spring wheat increased not only the yield and protein content but also increased the breadmaking quality.