THE QUALITY OF WHEAT FLOUR UNDER THE INFLUENCE OF NITROGEN AND PHOSPHORUS DOSES
Analysis of flour quality indicators, ie wet gluten, falling number, Zeleny
sedimentation test, gluten deformation index, the glutenic index, farinograph test andÂ alveograph test, are currently used in the baking industry in the EU and highlights theÂ favorable effect of different fertilization systems on them.
Following the application of nitrogen fertilizers together with the phosphorus it is
obtain a good quality flour.