Abstract: This paper presents the results of the research on nitrogen and phosphorus fertilization over the gluten quality to the winter wheat. The research was carried out between 2015-2016 at the Agricultural Research Station Lovrin, in a long-term experience with chemical fertilizers. Nitrogen and phosphorus fertilizers, both alone and in interaction, directly influence the quality of wheat (Triticum aestivum L.). From the total protein, gluten proteins have the most important role in ensuring the rheological properties of the dough. In this work, we highlight the influence of chemical fertilizers on the accumulation of gliadins and glutenins, HMW and LMW-glutenin subunits and on the gliadin-glutenin ratio. The nitrogen doses used are 30.60.90,120 kg active substance N / ha, applied to a phosphorus support 80 kg P2O5/ ha.

: winter wheat, fertilizers, glutenin, gliadin, content of gluten.

sciences soil

Presentation: poster