d.j. boehm and w.a. berzonsky
DESCRIPTION
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 - PowerPoint PPT PresentationTRANSCRIPT
The Effects of Nitrogen Application Rates onFrozen 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 - 23oC for 90 days
Dough Quality Characteristics
• Bread Baking– Bread quality through mixing time, proof height,
loaf volume, and loaf weight
– Frozen samples stored at - 23oC for 90 days
Dough Quality Characteristics
Results – Kernel Quality
*, **, and *** significant at P = 0.05, 0.01, and 0.001, respectively
Treatment Environment Genotype
Yield NS ** ***Protein ** *** ***Test Weight * *** ***L* Brightness NS * ***Falling # NS ** NSK. Hardness NS ** *K. Size NS *** NS
K. Weight NS *** NS
N Effects on ProteinGrain Protein Content by Treatment
16.0
15.2
16.2
14.5
15.0
15.5
16.0
16.5
0 67 134
N Treatments - kg ha -1
% G
PC
Grain Protein Content by Genotype
14.615.2
18.5
14.9
1213141516171819
Argent Glupro Grandin Trenton
Genotypes
% G
PC
b
a a
bc
a
c b
a
N Effects on YieldYield by N Treatment
1,960
2,1782,226
1,800
1,900
2,000
2,100
2,200
2,300
0 67 134
N Treatment - kg ha -1
Yie
ld -
kg
ha -1a
a
a
Yield by Genotype
2,2312,293
1,638
2,323
1,000
1,250
1,500
1,750
2,000
2,250
2,500
Argent Glupro Grandin Trenton
Genotype
Yie
ld -
kg
ha -1
a
a a a
b
Results – Fresh Dough Quality
*, **, and *** significant at P = 0.05, 0.01, and 0.001, respectively
Treatment Environment Genotype
H2O Abs. ** *** ***Arrival Time * ** ***Peak Time * *** ***Loaf Vol. ** *** NSLoaf Wt. NS ** ***45 Res to Ext. NS ** *45 Extensibility NS NS ***
Water Absorption by Treatment
68.4
69.6
70.0
67.5
68.0
68.5
69.0
69.5
70.0
70.5
0 67 134
N Treatment - kg ha -1
% A
bsor
ptio
n
N Effects on Water Absorption
b
aa
Water Absorption by Genotype
68.4
73.1
68.567.3
65.0
67.0
69.0
71.0
73.0
75.0
Argent Glupro Grandin Trenton
Genotype
% A
bsor
ptio
n
b
a
b b
N Effects on Loaf Volume
Bread Loaf Volume by Treatment
216
222
230
205
210
215
220
225
230
235
0 67 134
N Treatment - kg ha -1
Loa
f V
olum
e -
cc
a
a
b
Results – Frozen Dough Quality
*, **, and *** significant at P = 0.05, 0.01, and 0.001, respectively
Treatment Environment Genotype
Proof Time NS NS NSLoaf Vol. NS NS NSLoaf Wt. NS NS NS45 Res to Ext. NS NS *45 Extensibility NS NS ***
Protein Correlations
*, **, and *** significant at P = 0.05, 0.01, and 0.001, respectively
Correlation
Yield - 0.36 **
Test Wt. - 0.77 ***
H2O Abs. 0.55 ***
Loaf Wt. 0.37 **
Frozen Loaf Wt. 0.57 ***
45 Res. To Ext. - 0.33 **
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.)