in order to study the weed populations in wheat, under different crop rotations an experiment was carried out at agricultural research station of jolgeh rokh, iran. during growing season this project was done in five years, based on randomized complete bloch design with three replications, on crop rotations included: wheat monoculture for the whole period (wwwww), wheat- wheat- wheat- canola- w...

abstract this research was conducted in toroq experimental field station, mashhad, iran, for two successive cropping seasons (2000-2002), using split plot experimental design based on complete randomized blocks with three replications. moisture stress treatments (at seven levels) were assigned to main plots, including: d1 ( full irrigation), d2 (no irrigation from one-leaf to double ridge) stag...

nitrogen is the primary nutrient that shows deficiency in saline areas, therefore, proper nitrogen fertilizer management is one of the strategies to achieve higher wheat grain yield.  a field experiments in a saline soil was performed on wheat with a factorial arrangement in randomized complete block design with four replications, in rostagh area, 25 km from yazd. the first factor was nitrogen ...

BACKGROUND AND AIMS Gluten proteins are the major storage protein fraction in the mature wheat grain. They are restricted to the starchy endosperm, which forms white flour on milling, and interact during grain development to form large polymers which form a continuous proteinaceous network when flour is mixed with water to give dough. This network confers viscosity and elasticity to the dough, ...

The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test...

Potassium bromate is a well known dough conditioner that has been used for many years in breadmaking around the world. It is used to improve dough-handling properties, oven rise, texture, and loaf volume and to control bread properties affected by changes in wheat qualities between crop years. Potassium bromate is a slow-acting oxidizing agent. It reacts until the end of the make-up stage, mode...

The incorporation of yoghurt as a starter in sourdough wheat bread, to improve technological and nutritional properties, was investigated. Two bread dough matrices were considered: endosperm flour blended with whole-grain flour. fermentation’s types performed, two-stage yeast fermentation. Compared dough, yoghurt-sourdough fermentation promoted considerable changes chemical composition, particu...

in order to study dry matter accumulation in different developmental stages and photoassimilates remobilization in bread wheat genotypes, a field experiment was carried out using a split split plot design based on a randomized complete block design with three replications in torogh agricultural and natural resources research station (mashhad, iran) in 2006-2007 and 2007-2008. main plots were as...

Loss of leaf area usually results in yield loss grain crops, but the amount varies with extent and timing defoliation. Grass such as corn sorghum, are particularly sensitive to near time seed set because there is little opportunity for plant compensate. An experiment quantify reductions associated various levels defoliation imposed at different stages sorghum development was conducted Manhattan...