http://orgprints.org/7471/ Intercropping wheat with pea for improved wheat baking quality Hauggaard-nielsen, Henrik Trydeman Knudsen, Marie Ravn Jørgensen, Johannes Steen Jensen, Erik Crop combinations and interactions Field pea (Pisum sativum L.) and wheat (Triticum sativum L.) were either sole cropped or intercropped in a complete design of five relative proportions and five density levels to determine the effects of interspecific interaction in an intercrop on wheat baking quality. It is shown how pea interspecific competitive ability for factors such as light and water results in an increase in wheat protein content without reducing other important quality parameters. Density and relative crop frequency can be used as “regulators” when specific objectives such as bread making quality are wanted 2006 Conference paper, poster, etc. NonPeerReviewed application/pdf http://orgprints.org/7471/1/Pea-wheat_baking_proced_v5.pdf Hauggaard-nielsen, Henrik; Trydeman Knudsen, Marie; Ravn Jørgensen, Johannes and Steen Jensen, Erik (2006) Intercropping wheat with pea for improved wheat baking quality. Joint Organic Congress, Odense, Denmark, May 30-31, 2006. http://orgprints.org/7471/http://orgprints.org/7471/1/