Fertilizer treatment

Flour protein

(g·kg⁻¹)

Flour

extraction (%)

Wet gluten (%)

Baking

absorption (%)

Loaf

volume (cc)

75% optimal N rate

137 c

70.9 ab

37.9 b

71.6 b

936 b

75% optimal N rate + 33 kg·ha⁻¹ PA^b

145 a

70.3 b

40.4 a

72.6 a

980 a

75% optimal N rate + 33 kg·ha⁻¹ PP^c

140 b

71.1 a

39.7 a

72.3 a

978 a