THE QUALITY OF WHEAT FLOUR UNDER THE INFLUENCE OF NITROGEN AND PHOSPHORUS DOSES

Authors

  • Ana Maria Dodocioiu University of Craiova, Faculty of Horticulture
  • Gheorghe Matei University of Craiova Faculty of Agronomy
  • Ramona Capruciu University of Craiova, Faculty of Horticulture

Abstract

Analysis of flour quality indicators, ie wet gluten, falling number, Zeleny
sedimentation test, gluten deformation index, the glutenic index, farinograph test and alveograph test, are currently used in the baking industry in the EU and highlights the 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.

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Published

2015-12-21

Issue

Section

Working Group 1: Plant Cultivation and Animal Growing Technologies