Impact of late nitrogen fertilization on protein and baking quality of winter wheat:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Abschlussarbeit Buch |
| Sprache: | English |
| Veröffentlicht: |
Kiel
Institut für Pflanzenernährung und Bodenkunde der Christian-Albrechts-Universität zu Kiel
2015
|
| Schriftenreihe: | Schriftenreihe / Institut für Pflanzenernährung und Bodenkunde, Universität Kiel
Nr. 110 (2015) |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 117 Seiten Illustrationen, Diagramme |
Internformat
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Datensatz im Suchindex
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| adam_text | Titel: Impact of late nitrogen fertilization on protein and baking quality of winter wheat
Autor: Xue, Cheng
Jahr: 2015
Contents
Chapter 1...................................................................................................................................1
1. General Introduction......................................................................................................2
1.1 Wheat production, end-use and genetic background...........................................2
1.2 Composition of wheat proteins and their roles in bread-making quality.............2
1.3 Factors affecting bread-making quality................................................................4
1.4 Nitrogen fertilization effects in wheat production and quality............................6
1.5 Aims of the study.................................................................................................8
References................................................................................................................11
Figures......................................................................................................................15
Chapter 2.................................................................................................................................18
2. Split nitrogen application improves wheat baking quality by influencing protein
composition rather than concentration.............................................................................19
Abstract....................................................................................................................20
2.1 Introduction........................................................................................................21
2.2 Materials and Methods.......................................................................................23
2.3 Results................................................................................................................28
2.4 Discussion..........................................................................................................31
2.5 Conclusions........................................................................................................36
Acknowledgements..................................................................................................36
References................................................................................................................37
Tables and figures....................................................................................................40
Chapter 3.................................................................................................................................46
3. Late nitrogen application increases protein concentration but not baking quality of
wheat................................................................................................................................47
Abstract....................................................................................................................48
3.1 Introduction........................................................................................................49
3.2 Materials and Methods.......................................................................................51
3.3 Results................................................................................................................55
3.4 Discussion..........................................................................................................58
3.5 Conclusions........................................................................................................62
Acknowledgements..................................................................................................62
References................................................................................................................63
Tables and figures....................................................................................................66
Chapter 4.................................................................................................................................74
4. Quantitative proteome analysis and baking quality of wheat flour as affected by split N
application........................................................................................................................75
Abstract....................................................................................................................76
4.1 Introduction........................................................................................................77
4.2 Materials and Methods.......................................................................................79
4.3 Results and discussion........................................................................................82
Acknowledgements..................................................................................................86
References................................................................................................................87
Tables and figures....................................................................................................90
Chapter 5.................................................................................................................................96
5. General discussion........................................................................................................97
5.1 Influence of late N fertilization on grain protein concentration.........................97
5.2 Influence of late N fertilization on protein composition....................................99
5.3 Factors may influence the effect of late N fertilization....................................102
5.4 How to predict wheat flour baking quality?.....................................................104
5.5 Conclusions and perspectives...........................................................................106
References..............................................................................................................107
Chapter 6...............................................................................................................................Ill
6.1 Summary..................................................................................................................112
6.2 Zusammenfassung....................................................................................................114
|
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| author | Xue, Cheng 1985- |
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| classification_tum | LAN 311d LEB 030d LAN 120d LEB 310d |
| ctrlnum | (OCoLC)952062447 (DE-599)OBVAC13009007 |
| discipline | Agrarwissenschaft Lebensmitteltechnologie Pflanzenbau Geographie |
| format | Thesis Book |
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| spelling | Xue, Cheng 1985- Verfasser (DE-588)1101123915 aut Impact of late nitrogen fertilization on protein and baking quality of winter wheat vorgelegt von Cheng Xue, M. Sc. Kiel Institut für Pflanzenernährung und Bodenkunde der Christian-Albrechts-Universität zu Kiel 2015 117 Seiten Illustrationen, Diagramme txt rdacontent n rdamedia nc rdacarrier Schriftenreihe / Institut für Pflanzenernährung und Bodenkunde, Universität Kiel Nr. 110 (2015) Dissertation Christian-Albrechts-Universität zu Kiel 2015 Zusammenfassung in deutscher und englischer Sprache Winterweizen (DE-588)4140557-2 gnd rswk-swf Stickstoffdüngung (DE-588)4057513-5 gnd rswk-swf Qualität (DE-588)4047966-3 gnd rswk-swf (DE-588)4113937-9 Hochschulschrift gnd-content Winterweizen (DE-588)4140557-2 s Qualität (DE-588)4047966-3 s Stickstoffdüngung (DE-588)4057513-5 s DE-604 Institut für Pflanzenernährung und Bodenkunde, Universität Kiel Schriftenreihe Nr. 110 (2015) (DE-604)BV001898129 110 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029045928&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Xue, Cheng 1985- Impact of late nitrogen fertilization on protein and baking quality of winter wheat Winterweizen (DE-588)4140557-2 gnd Stickstoffdüngung (DE-588)4057513-5 gnd Qualität (DE-588)4047966-3 gnd |
| subject_GND | (DE-588)4140557-2 (DE-588)4057513-5 (DE-588)4047966-3 (DE-588)4113937-9 |
| title | Impact of late nitrogen fertilization on protein and baking quality of winter wheat |
| title_auth | Impact of late nitrogen fertilization on protein and baking quality of winter wheat |
| title_exact_search | Impact of late nitrogen fertilization on protein and baking quality of winter wheat |
| title_full | Impact of late nitrogen fertilization on protein and baking quality of winter wheat vorgelegt von Cheng Xue, M. Sc. |
| title_fullStr | Impact of late nitrogen fertilization on protein and baking quality of winter wheat vorgelegt von Cheng Xue, M. Sc. |
| title_full_unstemmed | Impact of late nitrogen fertilization on protein and baking quality of winter wheat vorgelegt von Cheng Xue, M. Sc. |
| title_short | Impact of late nitrogen fertilization on protein and baking quality of winter wheat |
| title_sort | impact of late nitrogen fertilization on protein and baking quality of winter wheat |
| topic | Winterweizen (DE-588)4140557-2 gnd Stickstoffdüngung (DE-588)4057513-5 gnd Qualität (DE-588)4047966-3 gnd |
| topic_facet | Winterweizen Stickstoffdüngung Qualität Hochschulschrift |
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