Physico - chemical, rheological and baking characteristics of bread wheat as affected by farm yard manure and nitrogen management

The wheat variety PBW 343 grown under different agronomic treatments comprising; two levels of FYM in combination with three levels of N and four times of N application was used in the study. The addition of FYM and increasing N levels improved the protein content significantly. The addition of FYM also increased the wet gluten content significantly. The delayed application of N resulted in a significant improvement in 1000-kernel weight, test weight, protein content, wet and dry gluten content and falling number values. These in combination with the improvements in grain hardness by the level and time of N application, and FYM, N level and time of N application interactions, point to an improvement in the physical state of wheat grains. In addition, the increase in the protein content, owing to different treatments, indicated the possibility of improving functional and nutritional quality of wheat. The farinographic water absorption, dough development time and quality of fresh as well as stored chapattis was improved through the use of FYM and delayed application of N. The addition of FYM, higher levels of N and late application of N, improved the bread loaf volume and bread quality score. The highest loaf volume and quality score was recorded at 180 kg N/ha together with added FYM. The SDS-sedimen-tation values and pasting characteristics were not affected by any of the treatments and their interactions.