Management of nitrogen and sulphur fertiliser for improved bread wheat (Triticum aestivum) quality

New Zealand Journal of Crop and Horticultural Science

Volumn 29, Issue 4, 2001, Pages 287-299

  De Ruiter, J M ^a   Martin, R J ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Bread quality; Dough strength; Extensibility; Extensigraph resistance; N uptake; S uptake

Indexed keywords

NITROGEN FERTILIZER; SULFUR;

FOOD SCIENCE; WHEAT;

BREAD; CROP MANAGEMENT; CULTIVAR; FERTILIZER APPLICATION; FOOD QUALITY; NEW ZEALAND; NITROGEN CONCENTRATION; NUTRIENT UPTAKE; PLANT GROWTH; PLANT NUTRIENT; SOIL QUALITY;

TRITICUM AESTIVUM;

EID: 0035712345     PISSN: 01140671     EISSN: None     Source Type: Journal    
DOI: 10.1080/01140671.2001.9514190     Document Type: Article

References (30)

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3. Quality-related endosperm proteins in sulfur-deficient and normal wheat grain
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5. Relationship between protein composition and functional properties of wheat flours
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7. Emission of biogenic sulphur gases from maize and wheat fields
8. Dependence of wheat extensibility on flour nitrogen and sulphur concentrations and the influence of foliar applied sulphur and nitrogen
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10. Evaluation of contributions from wheat protein fractions to doughmixing and breadmaking
11. The effects of time of nitrogen application on the yield and quality of contrasting cultivars of autumn and spring sown wheat
12. Uptake and distribution of nitrogen and sulphur in two Otane wheat crops
13. The effects of nitrogen fertiliser on the relationship between yield and quality in wheat and barley
14. The effect of nitrogen fertiliser on the yield and quality of six cultivars of autumn sown wheat
15. Alteration to grain, flour and dough quality in three wheat types with variation in soil sulfur supply
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17. The berthelot or indophenol reaction and its use in the analytical chemistry of nitrogen - A review
18. Automated method for determining nitrate and nitrite in water and soil extracts
19. Sulphur nutrition of cereals in the UK: Effects on yield and grain quality
20. Link between mixing requirements and dough strength
21. Effect of sulfur-nitrogen treatments on work input
22. Changes in the polypeptide composition and grain quality due to sulphur deficiency in wheat
23. Sulphur assimilation and effects on yield and quality of wheat
24. Changes in sulphur status in British wheat grain in the last decade and its geographical distribution
25. Responses of breadmaking quality to sulphur in three wheat varieties
26. Variation in the breadmaking quality and rheological properties of wheat in relation to sulphur nutrition under field conditions