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Influence of N Fertilization on Wheat Milling and Baking Quality 1
Author(s) -
Johnson J. W.,
Hargrove W. L.,
Touchton J. T.,
Yamazaki W. T.
Publication year - 1984
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1984.0011183x002400050018x
Subject(s) - human fertilization , zoology , fertilizer , biology , wheat flour , protein quality , agronomy , winter wheat , food science
The role of time and rate of N fertilization in influencing milling and baking quality of ‘Oasis’ soft red winter wheat ( Triticum aestivum L.) was studied for 1 year at one location and years at a second location. The N fertilizer treatments were combinations of fall (0, 11, 22, 33, and 44 kg N ha −1 ) and spring (0, 22, 44, 66, and 88 kg N ha −1 ) N rates. Location‐years were found to have a major influence on milling and baking quality. In 1978, the grain protein content and flour protein was 1 to 3% units higher than in 1979. Fall N application rates above 33 kg ha −1 resulted in detrimental effects on milling and baking scores. Milling and baking scores were significantly lowered in only one of the three location‐years at the Georgia recommended spring N rate (66 kg ha −1 ). Specifically, spring N rates affected baking quality by the increase of flour protein. The correlation coefficients between flour protein and AWRC and cookie diameter were 0.79 and −0.80, both highly significant, respectively. The trend toward higher rates (above 88 kg ha −1 ) of N could result in higher protein content which would lower baking quality.