Effect of seeding rates on productivity, technological and rheological characteristics of bread wheat (triticum aestivum l.)

Seeding rate is an important factor can influence on yield and quality of bread wheat (Triticum aestivum L.). In the present study, we investigated the effect of different seeding rates on growth, yield components, grain and dough quality characteristics of the bread wheat cultivar Gemmeiza 9 grown in the Nile Delta, Egypt during two growing seasons. Four seeding rates were studied: 250 grains / m2, 300 grains / m2, 350 grains / m2 and 400 grains / m2 with four replications. Increasing seeding rates up to 350 or 400 grains / m2 increased grain, straw and biological yields and number of tillers and spikes per m2 but significantly decreased grain filling rate. Moreover, the highest seeding rate (400 grains / m2) gave the highest and best percentages of bran, protein and gluten as well as the highest dough in strength which assessed by both Farinograph and Extensograph. Water absorption percentage and dough stability time (measured by the Farinograph) and dough resistance to extension and proportional number (analyzed by the Extensograph) significantly increased while dough weakness and extensibility, respectively assessed by the Farinograph and Extensograph, decreased by increasing seeding rates from 250 to 400 grains / m2.