FORMATION TECHNOLOGICAL PROPERTIES OF WINTER WHEAT GRAIN WITH INTRODUCTION OF DIFFERENT DOSES AND TERMS OF NITROGENIC NUTRITION ELEMENTS

Abstract

The influence of nitrogen fertilization on the formation of technological properties of grain of modern varieties of soft winter wheat was established – with increasing intensity of cultivation technology the protein content increased by 10–15%, gluten to 27.9%, the volume yield of bread increased by 25.8%. The optimal doses and terms of nitrogen fertilization of winter soft wheat were specified in order to optimize nitrogen nutrition of plants and grain formation with the improved technological properties: N70N30N70 – combination of early spring N70 with foliar fertilization at the stage of stem elongation N30 and N70 at the beginning of wheat earing and N100N70N70 – combination of early spring N100 with foliar fertilization in the phase of stem elongation N70 and N70 at the beginning of wheat earing. The varieties of winter soft wheat were evaluated for their ability to form high-quality grain that meets the requirements of bakery production. The positive effect of nitrogen fertilization on all the varieties studied was established by trial baking, the best results were obtained in the variety Lira Odeska.