Effects of nitrogen and sulfur fertilization on commercial-scale wheat quality and mixing requirements

Cereal Chemistry

Volumn 77, Issue 6, 2000, Pages 791-797

  Wooding, A R ^a   Kavale, S ^a   Wilson, A J ^a   Stoddard, F L ^a  

^a NZL Inst Crop Food Research Limited   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

LABORATORIES; MIXING; NITROGEN FERTILIZERS; SOILS; SULFUR;

BREAD WHEAT; DEVELOPMENT TIME; DOUGH PROPERTIES; FARINOGRAPHS; FERTILISATION; MECHANICAL; MIXOGRAPH; N FERTILIZERS; SULFUR FERTILIZERS; WHEAT QUALITY;

GRAIN (AGRICULTURAL PRODUCT);

FERTILIZER; NITROGEN; SULFUR;

ARTICLE; BREAD; CHEMICAL COMPOSITION; FLUOR; MECHANICS; PHYSICAL CHEMISTRY; WHEAT;

NEXUS; TRITICUM AESTIVUM;

EID: 0033739597     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.6.791     Document Type: Article

References (26)

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19. Comparison of alternative recording mechanisms (mobile vs. fixed-bowl) for the 35- and 10-gram mixographs
20. Nexus between mixing requirements and dough strength
21. Changes in polypeptide composition and grain quality due to sulfur deficiency in wheat