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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.

Published byKelley Marvin McDonald Modified over 9 years ago

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Presentation on theme: "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."— Presentation transcript:

1 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

2 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

3 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

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

5 Dough Quality Characteristics Farinograph –Water absorption and flour strength

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

7 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

8 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

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

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

11 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 ***

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

13 N Effects on Loaf Volume a a b

14 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***

15 Protein Correlations *, **, and *** significant at P = 0.05, 0.01, and 0.001, respectively Correlation Yield- 0.36 ** Test Wt.- 0.77 *** H 2 O Abs. 0.55 *** Loaf Wt. 0.37 ** Frozen Loaf Wt. 0.57 *** 45 Res. To Ext.- 0.33 ** 45 Extensibility 0.77 ***

16 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

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

18 david.boehm@ndsu.nodak.edu 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.)

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