Annual Variation in Maximum Viscosity of Wheat Flour and the Relationship to the Precipitation during the Ripening Period in Northern Kyushu

DOI JASI Web Site Web Site 1 Citations 21 References

Bibliographic Information

Other Title
  • 北部九州におけるコムギ粉の最高粘度の年次間変動とその登熟ステージ別の降雨との関係
  • ホクブ キュウシュウ ニ オケル コムギコ ノ サイコウ ネンド ノ ネンジ カン ヘンドウ ト ソノ トウジュクステージ ベツ ノ コウウ ト ノ カンケイ

Search this article

Abstract

Annual variation of maximum viscosity (MV) of wheat flour and the relationship between MV and the precipitation during the ripening period were studied in order to establish cultivation techniques for producing good quality wheat with high and stable MV in any growth environment. The MV of flour greatly varied with the year, sowing time and cultivar. MV of flour was mainly affected by the precipitation during the late stages of ripening peroid (1–15 days before maturity stage). Especially, the influence of precipitation during the 5 to 6 days before the maturity stage on the MV of flour was large. In addition, MV of Iwainodaichi with high degree of winter habit was higher and more stable than that of Chikugoizumi with low degree of winter habit regardless of years and sowing times. Judging from the above results, improvement of the tolerance to rain damage during the late ripening stage is most important for stable production of wheat with high MV. The selection of the cultivars whose quality is little damaged by the precipitation during the late ripening stage, and early sowing that allows harvest in May with little precipitation, may be effective for producing good quality wheat with high and stable MV.

Journal

Citations (1)*help

See more

References(21)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top