Climate variability and wheat baking quality

Intercropping wheat with pea for improved wheat baking quality

Field pea (Pisum sativum L.) and wheat (Triticum sativum L.) were either sole cropped or intercropped in a complete design of five relative proportions and five density levels to determine the effects of interspecific interaction in an intercrop on wheat baking quality. It is shown how pea interspecific competitive ability for factors such as light and water results in an increase in wheat prot...

Stability and predictability of baking quality of winter wheat

Baking quality of 11 winter wheat varieties was studied at the Jõgeva Plant Breeding Institute during 5 years (2005–2009). Protein content, farinograph absorption, dough stability time and loaf volume were examined in this study. The varieties were divided into clusters according to the average value of quality characteristics and coefficient of variation. Ada, Tarso, Portal, Ramiro had high pr...

Milling and Baking Quality of Low Phytic Acid Wheat

Low phytic acid (LPA) wheat (Triticum aestivum L.) is one approach to improving nutritional quality of wheat by reducing the major storage form of phosphorus and increasing the level of inorganic phosphorus, which is more readily absorbed by humans and other monogastric animals. Milling and baking quality evaluations were conducted on hard red, hard white, and soft white spring wheat grain from...

Baking Quality of Hulled Wheat Species in Organic Farming

The organic farmers use wider range of crop varieties than the conventional farming. Bread wheat is the most favorite and the most common food crop. The organic bread wheat is usually of worse technological quality. Therefore, it is supposed to be an attractive alternative to the hulled wheat species (einkorn, emmer wheat and spelt). Twenty-five hulled bread wheat varieties and control bread wh...

Agronomic characteristics and baking quality of twelve wheat varieties grown in iran