Effects of Different Fertilizer Treatments, Environment and Varieties on the Yield-, Grain-, Flour-, and Dough-Related Traits and Cookie Quality of Weak-Gluten Wheat.

ABSTRACT: Weak-gluten wheat is the main raw material for crisp and soft foods such as cookies, cakes, and steamed breads in China. However, it remains challenging to find an appropriate fertilization regime to balance the yield and quality of wheat for special uses (such as cookie making). Here, four nitrogen (N) fertilizer treatments were compared in terms of effects on the yield-, grain-, flour-, and dough-related traits and cookie quality of nine weak-gluten wheat varieties. Compared with other treatments, the treatment M (which had 180 kg ha-1 N fertilizers with basal fertilizer:tillering fertilizer:jointing fertilizer = 5:1:4) was a superior fertilization strategy as it could ensure a higher yield (4.46 kg block-1) and proper traits related to cookie quality. Moreover, environmental conditions

SUBMITTER: Wu H 

PROVIDER: S-EPMC9738188 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature