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D.J. Boehm and W.A. Berzonsky

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

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D.J. Boehm and W.A. Berzonsky

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  1. 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

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

  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. Dough Quality Characteristics • Extensigraph • Dough extensibility and resistance to extension • Frozen samples stored at - 23oC for 90 days

  7. 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

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

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

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

  11. Results – Fresh Dough Quality Treatment Environment Genotype H2O Abs. ** *** *** Arrival Time * ** *** Peak Time * *** *** Loaf Vol. ** *** NS Loaf Wt. NS ** *** 45 Res to Ext. NS ** * 45 Extensibility NS NS *** *, **, and *** significant at P = 0.05, 0.01, and 0.001, respectively

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

  13. N Effects on Loaf Volume a a b

  14. Results – Frozen Dough Quality Treatment Environment Genotype Proof Time NS NS NS Loaf Vol. NS NS NS Loaf Wt. NS NS NS 45 Res to Ext. NS NS * 45 Extensibility NS NS *** *, **, and *** significant at P = 0.05, 0.01, and 0.001, respectively

  15. Protein Correlations 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 *** *, **, and *** significant at P = 0.05, 0.01, and 0.001, respectively

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

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