Abstract
The effects of nitrogen dressing at different growing stages on baking quality were investigated by using the winter wheat breeding line Tohoku205. The relation between flour protein content and ratio of loaf volum to weight were also investigated by using three winter wheat varieties. In Tohoku205, nitrogen dressing from the time snow had melted to one week after the anthesis increased flour protein content, sedimentation test value, development time, stability, and valorimeter value of farinogram, extensibility of extensogram, the ratio of loaf volume to weight and the whiteness of crumb. As flour protein content increased to 12%, the ratio of loaf volume to weight increased in Tohoku205, Koyukikomugi and Nanbukomugi harvested at several prefectures in the Tohoku and Hokuriku districts.
