For study of the effect of sulphur and nitrogen on breadmaking
quality of three varieties of wheat, four field experiments were carried
out at four sites in north and northeast of Iran. This research carried
out as factorial experiment based on randomized complete block design
with three factors and four replications. Factors to be studied were,
wheat varieties of Tajan, Falat, Sardari and sulphur at the rate of 0,
20 and 80 kg ha-1 in the form of gypsum and nitrogen at two
rate of 180 and 230 kg ha-1 in the form of urea. Results showed
that sulphur increased the loaf volume significantly and decreased the
N:S ratio in grain. Grain S concentration had high correlation coefficient
with grain protein percent. Sulphur increment caused increase in loaf
volume, better breadmaking quality, which may be due to gluten in protein.
Nitrogen fertilizer application increased protein concentration of grain,
but it had no significant effect on loaf volume.