Effects of nitrogen fertilization and harvesting time on flour and baking quality of spring wheat grown in Hokkaido

Okumura, O.

Japanese Journal of Soil Science and Plant Nutrition 75(3): 307-312

2004


Accession: 004136049

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Abstract
The effects of N fertilizer application and harvesting time on flour quality (protein content, maximum viscosity measured by rapid visco analyser (RVA), colour of flour, dough characteristics measured by Brabender farinograph) and baking quality of spring wheat, cv. Haruyutaka, grown in Hokkaido Prefecture, Japan, were investigated. The protein content of wheat flour increased remarkably with an increase of N fertilizer, but there was no significant correlation between N fertilizer application and the yield of wheat. The maximum viscosity, measured by RVA, and the brightness (L*) of flour, and the weakness (Wk), measured by farinograph, decreased with an increase in protein content of wheat flour. The coordinate of the red-green colour (a*) of flour and the absorption (Ab), the development time (DT), the stability (Stab) and the valorimeter value (vv) increased with an increase in the protein content of wheat flour. The maximum viscosity and the L* of flour obtained from wheat harvested at a suitable time were higher than for that harvested at a late time. The a* of flour obtained from wheat harvested at a suitable time was lower than for that harvested at a late time. The dough characteristic was not affected by harvesting time. The ratio of loaf volume to weight increased with an increase in protein content of wheat flour, but it was not affected by harvesting time. The maximum viscosity and the flour colour were affected by both the protein content of the wheat flour and the harvesting time. The quality of dough and the ratio of loaf volume to weight were mainly affected by the protein content of wheat flour when there was no heavy rain, which induced remarkable deterioration of maximum viscosity.