Claim · model-written summary
intensive production system improved water absorption by 2.0 %.
- Taxon
- Wheat
Triticum aestivumt0 - Treatment
- intensive production systeme0
- Outcome
- water absorptione0
- Direction
- improvede0
- Value
- 2.0 %e0
- Comparator
- extensive systeme0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The use of an intensive production system compared to an extensive system significantly improved hectolitre weight (1.9 %), protein content (16.9 %), wet gluten (59.7 %), sedimentation (67.2 %), falling number (7.8 %), water absorption (2.0 %), dough development time (78.2 %), dough stability (900.0 %), dough resistance (138.1%) and farinograph quality number (142.8 %)”
t0“Wheat”
Title
Wheat Grain and Flour Quality as Affected by Cropping Intensity
Varga, Boris; Svečnjak, Zlatko; Jurković, Zorica; et al. Hrčak Portal of scientific journals of Croatia (University Computing Centre) 2003
Other claims from this paper (17)
- Intervention effect intensive production system improved hectolitre weight by 1.9 %.
- Intervention effect intensive production system improved protein content by 16.9 %.
- Intervention effect intensive production system improved wet gluten by 59.7 %.
- Intervention effect intensive production system improved sedimentation by 67.2 %.
- Intervention effect intensive production system improved falling number by 7.8 %.
- Intervention effect intensive production system improved dough development time by 78.2 %.
- Intervention effect intensive production system improved dough stability by 900.0 %.
- Intervention effect intensive production system improved dough resistance by 138.1%.
- Intervention effect intensive production system improved farinograph quality number by 142.8 %.
- Intervention effect The intensive system did not change gluten index, flour yield, or physical grain properties.
- Intervention effect intensive system decreased softening degree by 29.5 %.
- Intervention effect Foliar nitrogen at flowering improved hectolitre weight by 1.1 %.
- Intervention effect Foliar nitrogen at flowering improved protein content by 6.1 %.
- Intervention effect Foliar nitrogen at flowering improved wet gluten by 11.8 %.
- Intervention effect Foliar nitrogen at flowering improved sedimentation by 16.5 %.
- Intervention effect Foliar nitrogen at flowering improved water absorption by 2.5 %.
- Intervention effect Foliar nitrogen at flowering improved dough development time by 28.4 %.