Effect of Nitrogen Topdressing at Flowering on Bread-Making Quality of Wheat Grown in a Paddy Field-Reference-Cited by-同舟云学术

Effect of Nitrogen Topdressing at Flowering on Bread-Making Quality of Wheat Grown in a Paddy Field

Published:2016 Issue:3 Volume:85 Page:294-301
ISSN:0011-1848
Container-title:Japanese journal of crop science
language:en
Short-container-title:Japanese journal of crop science

Author:

Shimazaki Yumi¹²,Watanabe Yoshiaki¹,Seki Masako¹,Matsuyama Hiromi¹,Hirasawa Tadashi²

Affiliation:

1. NARO, Natl. Agric. Res. Cent.

2. Grad. Sch. of Agric., Tokyo Univ. of Agric. and Technol.

Publisher

Crop Science Society of Japan

Subject

Genetics,Agronomy and Crop Science,Food Science

Link

https://www.jstage.jst.go.jp/article/jcs/85/3/85_294/_pdf

Reference11 articles.

1. Biliaderis, C.G., Izydorczyk, M.S. and Rattan, O. 1995. Effect of arabinoxylans on bread-making quality of wheat flours. Food Chem. 53: 165-171.

2. Gupta, R.B., Khan, K. and MacRitchie, F. 1993. Biochemical basis of flour properties in bread wheats. I. Effects of variation in the quality and size distribution of polymeric protein. J. Cereal Sci. 18: 23-41.

3. Gupta, R.B. and MacRitchie, F. 1994. Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1 of bread wheats: Biochemical basis of the allelic effects on dough properties. J. Cereal Sci. 18: 23-41.

4. Meredith, P. 1966. Dependence of water absorption of wheat flour on protein content and degree of starch granule damage. N. Z. J. Sci. 9: 324-330.

5. Michniewicz, J., Biliaderis, C.G. and Bushuk, W. 1991. Effect of added pentosans on some physical and technological characteristics of dough and gluten. Cereal Chem. 68: 252-258.

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