The Effects of Nitrogen Application Rates on Frozen Dough End-Use Quality in Hard Red Spring Wheat (Triticum aestivum L.) D.J. Boehm and W.A. Berzonsky.

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Presentation transcript:

The Effects of Nitrogen Application Rates on Frozen Dough End-Use Quality in Hard Red Spring Wheat (Triticum aestivum L.) D.J. Boehm and W.A. Berzonsky

Objectives 1. To study nitrogen effects on quality of HRSW 2.To study increased GPC effects on fresh and frozen dough 3.To determine if there is a correlation between increased N fertilizer applications and frozen dough quality

Experimental Design Genotypes –Argent –Glupro –Grandin –Trenton N Treatments –0 kg ha -1 –67 kg ha -1 –134 kg ha -1 ND Locations –Minot –Carrington –Casselton – Plot design is a split-block (strip-plot) – 3 replicates

Kernel Quality Characteristics Yield Protein Test weight Kernel brightness (L*) Falling number Kernel size, hardness, and weight

Dough Quality Characteristics Farinograph –Water absorption and flour strength

Extensigraph –Dough extensibility and resistance to extension –Frozen samples stored at - 23 o C for 90 days Dough Quality Characteristics

Bread Baking –Bread quality through mixing time, proof height, loaf volume, and loaf weight –Frozen samples stored at - 23 o C for 90 days Dough Quality Characteristics

Results – Kernel Quality *, **, and *** significant at P = 0.05, 0.01, and 0.001, respectively TreatmentEnvironment Genotype Yield NS ** *** Protein ** *** *** Test Weight * *** *** L* Brightness NS * *** Falling # NS ** NS K. Hardness NS ** * K. Size NS *** NS K. Weight NS *** NS

N Effects on Protein b a a bc a c b a

N Effects on Yield a a a a a a a b

Results – Fresh Dough Quality *, **, and *** significant at P = 0.05, 0.01, and 0.001, respectively Treatment Environment Genotype H 2 O Abs.** *** *** Arrival Time * ** *** Peak Time * *** *** Loaf Vol.** *** NS Loaf Wt. NS ** *** 45 Res to Ext. NS ** * 45 Extensibility NS NS ***

N Effects on Water Absorption b a a b a b b

N Effects on Loaf Volume a a b

Results – Frozen Dough Quality *, **, and *** significant at P = 0.05, 0.01, and 0.001, respectively Treatment Environment Genotype Proof TimeNSNSNS Loaf Vol.NSNSNS Loaf Wt.NSNSNS 45 Res to Ext.NSNS * 45 ExtensibilityNSNS***

Protein Correlations *, **, and *** significant at P = 0.05, 0.01, and 0.001, respectively Correlation Yield ** Test Wt *** H 2 O Abs *** Loaf Wt ** Frozen Loaf Wt *** 45 Res. To Ext ** 45 Extensibility 0.77 ***

Conclusions N treatments significantly increase GPC, water absorption, loaf volume, and Farinograph arrival and peak times Protein has significant positive correlations: –water absorption, arrival, peak, departure, and stability times –extensibility –mixing time, loaf weight

Conclusions Increased N treatments have no significant effect on frozen dough or bread quality in first year of study

Acknowledgements: NDSU Cereal Science Dept. The Effects of Nitrogen Application Rates on Frozen Dough End-Use Quality in Hard Red Spring Wheat (Triticum aestivum L.)