Flour Characteristics of Wheat Influenced by Sowing Time.

Sato, Hírokazu; Uchimura, Yosuke; Matsue, Yuji

doi:10.1626/jcs.72.43

Cited by 5 publications

(1 citation statement)

References 7 publications

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“…The results revealed that, sowing date on 15 th November surpassed the other sowing dates in flour percentage . Also, Sato et al(2003) reported the effect of sowing dates (early and late) to obtain high flour quality of wheat and found that, late sowing increased protein content due to less starch accumulation but decreased grain yield owing to less grains per spike and lodging, but early sowing decreased gluten index and maximum viscosity.…”

Section: Changes In Flour No1 Flour No2 and Bran %mentioning

confidence: 99%

Effect of Planting Date on Phenology, Productivity and Flour Quality of Some Wheat Cultivars.

Haroun¹,

Abbas²,

Abo-Shoba³

et al. 2012

Journal of Plant Production

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A field experiment was conducted to determine the effect of two planting dates ; early (25 th Oct.) and late (15 th Dec.) in addition to the control planted at 20 th Nov. on phenology, growth, yield (yield components and yield quality) of four bread wheat (Triticum aestivum L.) cultivars ; Sakha 93, Sakha 94 ,Gemmeiza 9 and Giza 168 at Sakha Agricultural Research Station. In general, the obtained data showed that, the requirement of days and Growing degree days (GDD) to attain different phenological stages (seedling, booting, heading, anthesis and maturity) decreased with delay in sowing date. Also, planting on the control date (20 th Nov.) surpassed the other sowing dates in all yield studied parameters and flour quality. However , late sowing date (15 th Dec.) caused an increase in most technological properties (protein , wet and dry gluten) of the yielded grains .

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Section: Changes In Flour No1 Flour No2 and Bran %mentioning

confidence: 99%