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Intercropping wheat with pea for improved wheat baking quality

Hauggaard-nielsen, Henrik; Trydeman Knudsen, Marie; Ravn Jørgensen, Johannes and Steen Jensen, Erik (2006) Intercropping wheat with pea for improved wheat baking quality. Poster at: Joint Organic Congress, Odense, Denmark, May 30-31, 2006.

[thumbnail of Pea-wheat_baking_proced_v5.pdf] PDF - English


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

EPrint Type:Conference paper, poster, etc.
Type of presentation:Poster
Subjects: Crop husbandry > Crop combinations and interactions
Research affiliation: International Conferences > 2006: Joint Organic Congress > Theme 4: Crop systems and soils
Deposited By: Hauggaard-Nielsen, Senior Scientist, phD, Cand. agro Henrik
ID Code:7471
Deposited On:09 May 2006
Last Modified:12 Apr 2010 07:32
Document Language:English
Refereed:Not peer-reviewed

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