Influence of nitrogen fertilization management on the bread making quality of different wheat genotypes Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/mw22v882b

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  • Breadmaking quality is an important criterion in breeding and development of hard wheat (Triticum aestivum L.) cultivars. Improvements in N management are needed to produce superior quality grain and satisfy market demands for protein content. Field experiments with three hard red and two hard white spring wheat cultivars were conducted in 1998 and 1999 at Corvallis and Pendleton, Oregon. Nitrogen rates were varied from 0 to 250 kg N ha⁻¹, applied all at planting, or split between planting and stem elongation. Resulting grain was evaluated for protein content, protein quality, dough handling, and bread-making quality. Grain protein content of the five cultivars increased with increasing levels of applied nitrogen. There was a concurrent improvement in bread-making quality, as indicated by increasing protein quality, loaf volume, loaf crumb score. Use of split nitrogen applications contributed to increased grain protein content at both the intermediate and high N rates. At the higher N rates, a split application had no apparent influence on protein quality. However, at intermediate N rates, a split application contributed to improvements in protein quality and loaf volume. Nitrogen use efficiency and wheat end-use quality can be improved by using split applications of nitrogen during the crop cycle.
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