Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread

The shelf-life of bread is influenced by flour components, such as starch, composed amylose and amylopectin. aim was to test the effect different balances N (45, 90, 135 kg/ha) P (48, 96 fertilizers on characteristics consequently PDO Tuscan bread, stored in modified atmosphere packaging (Ar, N2, Air). phytochemical compounds were increased decreased addition P, but excessive doses (135 had a negative quality. In study highlighted tendency N2 Ar, storage filler gases, reduce water loss, slow down staling process, prolong shelf-life. However, most significant influence related fertilizations wheat. fact, when present equal dose (90/96 or 45/48 slightly higher (90/48 kg/ha), tended last longer over time. Instead, these ratios unbalanced favor (135/48 135/96 (45/96 considerably.