FOTO KASHTA
Agricultural University of Tirana, Agricultural and Environmental Faculty, Crop Production Department
Corresponding author e-mail: foto_kashta@yahoo.com
Abstract
Experiment was conducted to determine the effect of different nitrogen levels on five bread wheat varieties (Triticum aestivum L.). The experiment was laid out in randomized complete block design, having four replications, plot size of 10 m2. N doses used were 0, 50, 100, 150 and 200 kg/ha. The grain production of each variant was analyzed for the following traits: grain yield, thousand kernels weight, test weight, protein content, wet gluten content, sedimentation (SDS), as indirect indices of the quality of bread. Results showed that increasing N fertilizer resulted in increased of all analyzed indices. Grain yield were statistically similar at doses of 150 and 200 kg N/ha. However, dose of 200 kg N/ha, significantly increased the protein, and wet gluten content. Likewise were studied and several other indices related directly with bread-making quality as alveograph indices (W and the ratio P / L). The data showed that these indices have been improved by increasing the quantity of N used, which inevitably improve bread quality.
Key words: Bread-making quality, grain yield, protein and wet gluten content, sedimentation, test and 1000 grains weight, W and the ratio P / L
