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The relationship of grain shrivelling to the milling and baking quality of three winter wheat cultivars grown with different rates of nitrogen fertilizer

Published online by Cambridge University Press:  27 March 2009

Rosemary A. Bayles ,
A. D. Evers  and
Gillian N. Thorne
Rosemary A. Bayles
Affiliation:
National Institute of Agricultural Botany, Cambridge
A. D. Evers
Affiliation:
Flour Milling and Baking Research Association, Chorkywood, Herts
Gillian N. Thorne
Affiliation:
Rothamsted Experimental Station, Harpenden, Herts
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Extract

It is generally assumed that poorly filled, or shrivelled wheat grain gives poor flour yields on milling, due to low endosperm content. Quality standards therefore often impose minimum limits of specific weight and grain size with the intention of excluding shrivelled samples. Although milling and baking quality are partly genetically determined, certain of their components are strongly influenced by environment. Flour protein, loaf score and alpha-amylase activity may be improved by nitrogen fertilizer (Pushman & Bingham, 1976), although the reaction of other characters is sometimes less favourable. Reduced flour yields and deterioration of flour colour have been reported at high rates of nitrogen fertilizer (Fuller & Stewart, 1968), and grains frequently become smaller and more shrivelled as application rate is increased (Bayles, 1977 c).

Type
Short Note
Information
The Journal of Agricultural Science , Volume 90 , Issue 2 , April 1978 , pp. 445 - 446
Copyright
Copyright © Cambridge University Press 1978

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References

Bayles, Rosemary A. (1977 a). Poorly filled grain in the cereal crop, (i) The assessment of poor grain filling. Journal of the National Institute of Agricultural Botany. (In the Press.)Google Scholar
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