Baking Quality of Wheat (Triticum aestivum) Grown Intercropped with Leguminous Crops

In order to find out if intercropping wheat with faba bean and/or lupin can be a way to improve baking quality of wheat, trials have been conducted. Many wheat varieties have been tested in monoculture and with several faba bean and white lupin varieties. Four indicators for baking wheat quality are assessed: protein content, Zeleny sedimentation value, falling number and hectolitre weight. These are used in order to set the wheat price by the Dutch grain collector Agrifirm. The protein content is connected to water absorption of the wheat flour and extensibility of the dough. The Zeleny sedim... Mehr ...