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

1/4/2002


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Table of Contents

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

Objectives

Experimental Design

Kernel Quality Characteristics

Dough Quality Characteristics

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Results – Kernel Quality

N Effects on Protein

N Effects on Yield

Results – Fresh Dough Quality

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N Effects on Loaf Volume

Results – Frozen Dough Quality

Protein Correlations

Conclusions

Conclusions

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 Author: William Berzonsky

Email: david_boehm@ndsu.nodak.edu

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