http://orgprints.org/7471/ Intercropping wheat with pea for improved wheat baking quality 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 Hauggaard-nielsen, Henrik Trydeman Knudsen, Marie Ravn Jørgensen, Johannes Steen Jensen, Erik 2cropcomb int_conf_joint2006_4 Intercropping wheat with pea for improved wheat baking quality 2006-05-09 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. application/pdf