The effects of timing of nitrogen dressing on the baking quality of winter wheat

摘要

The effects of nitrogen dressing at different growth stages on baking quality of wheat were investigated using the winter wheat breeding line Tohoku-205. The relationship between flour protein content and the ratio of loaf volume to weight was alsoinvestigated using three winter wheat cultivars. In Tohoku-205, nitrogen dressing from when snow had melted to one week after anthesis increased parameters including flour protein content, sedimentation test value, stability, the ratio of loaf volume toweight, and crumb whiteness. As flour protein content increased to 12%, the ratio of loaf volume to weight increased in Tohoku-205, Koyukikomugi and Nanbukomugi harvested in several prefectures in the Tohoku and Hokuriku districts.