Mineral and protein content, test weight, and yield variations of hard red spring wheat grain as influenced by fertilization and cultivar

1983 ◽  
Vol 32 (1) ◽  
pp. 37-49 ◽  
Author(s):  
Paul W. Syltie ◽  
William C. Dahnke
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Test Weight ◽  
Wheat Grain ◽  
Hard Red Spring Wheat

Comparisons of sensors to predict spring Wheat grain yield and protein content

2021 ◽  
Author(s):  
Donald Veverka ◽  
Amitava Chatterjee ◽  
Melissa Carlson
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Spring Wheat ◽  
Wheat Grain

THE EFFECT OF BLEACHING ON STRENGTH AND COLOR OF SASKATCHEWAN HARD RED SPRING WHEAT FLOUR

1931 ◽  
Vol 4 (4) ◽  
pp. 399-420
Author(s):  
R. K. Larmour ◽  
F. D. Machon
Keyword(s):  
Protein Content ◽  
Rapid Method ◽  
Wheat Flour ◽  
Spring Wheat ◽  
Simple Formula ◽  
Small Samples ◽  
Loaf Volume ◽  
Bleaching Effect ◽  
Hard Red Spring Wheat

A rapid method for gas bleaching small samples has been described. A series of eight flours of varying protein content was prepared and divided into six subseries. One of these was used as a check; three were bleached with 0.5, 1.0, and 1.5 oz. Betachlor per barrel respectively and the remaining two were treated with 0.36 and 0.72 oz. Novadel per barrel respectively. The forty-eight samples thus obtained were baked one day after treatment and again after storing for one month.Novadel gives a good bleach but has little if any maturing effect. Betachlor is somewhat poorer than Novadel in bleaching effect but it matures the flour. The maturing effect on weak flours is slight but with high protein flours it increases with increasing dosages. This reaction seems to be dependent to some extent on the quantity of protein present.Unbleached flour baked with addition of potassium bromate gives practically the same result as chlorine-bleached flour baked by the simple formula. Aging causes further improvement in quality of chlorine-bleached flours but not so much as in unbleached or Novadel-bleached flours. The color of the bleached samples improved with aging at almost the same rate as the unbleached samples. The blending quality of flours does not appear to improve as a result of bleaching. Both bleached and unbleached samples in this experiment when baked by the bromate formula in a blend with soft flour, gave practically the same results with respect to loaf volume, texture, and appearance, and only a slight inferiority of the unbleached in color score.

KERNEL TEXTURE AS AN INDICATOR OF QUALITY IN HARD RED SPRING WHEATS

1935 ◽  
Vol 13c (2) ◽  
pp. 79-88 ◽  
Author(s):  
O. S. Aamodt ◽  
J. H. Torrie
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Close Relation ◽  
Loaf Volume ◽  
Wheat Varieties ◽  
Kernel Texture ◽  
Hard Red Spring Wheat ◽  
Correlation Studies ◽  
Fermentation Test

The gray wooded soils found at Fallis, Alberta, provided a satisfactory means of obtaining a differentiation in kernel texture in hard red spring wheats. Correlation studies showed that the varieties behaved more or less similarly from year to year in kernel texture, protein content and loaf volume, but not in partial baking score. Kernel texture was indicated as being a better measure of partial baking score than protein content, while the latter was the better index of loaf volume. A close relation was found between the kernel texture of the varieties grown at Fallis and both the partial baking score and loaf volume of the same varieties grown at Edmonton. In the case of protein content determined on the Fallis material no such relation was obtained. The wheat-meal fermentation test was found to be of little value in differentiating between the baking quality of hard red spring wheat varieties.

AAC Crossfield red spring wheat

2020 ◽  
Vol 100 (2) ◽  
pp. 239-244
Author(s):  
H.S. Randhawa ◽  
P.D. Brown ◽  
J. Mitchell Fetch ◽  
T. Fetch ◽  
J. Gilbert ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Grain Yield ◽  
Stripe Rust ◽  
Spring Wheat ◽  
Triticum Aestivum L ◽  
Test Weight ◽  
Hard Red Spring Wheat ◽  
Agronomic Characteristics ◽  
Wheat Market ◽  
Market Class

AAC Crossfield, an awned hard red spring wheat (Triticum aestivum L.) cultivar, combines high grain yield and good agronomic characteristics with excellent resistance to leaf, stem, and stripe rust. AAC Crossfield is significantly shorter than Conquer and AAC Foray, and has maturity, straw strength, and test weight similar to the check cultivars. AAC Crossfield has improved farinograph stability and is eligible for grade in the Canada Prairie Spring Red wheat market class.

INHERITANCE OF PROTEIN CONTENT AND SEDIMENTATION VALUE IN DIALLEL CROSSES OF SPRING WHEAT (TRITICUM AESTIVUM)

1969 ◽  
Vol 11 (4) ◽  
pp. 967-976 ◽  
Author(s):  
C. S. Hsu ◽  
F. W. Sosulski
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Diallel Cross ◽  
Wheat Varieties ◽  
Partial Dominance ◽  
Diallel Crosses ◽  
Hard Red Spring Wheat ◽  
High Measurement ◽  
Recessive Genes ◽  
Sedimentation Value

The inheritance of flour protein content and sedimentation value was investigated in diallel crosses among four hard red spring wheat varieties. Variances for the space-planted parental and F2 populations were relatively high. Broad sense heritability values for each trait averaged 55% in the six crosses. Use of purified lines as parents in a 3-selection diallel did not alter the heritability of protein content but the estimates for sedimentation value were substantially improved.Phenotypic correlations in the F2 populations indicated the two quality traits had no consistent relationship, positive or negative depending on the cross. The negative association of protein content with grain yield was significant in nearly all crosses.The diallel cross analysis showed that each quality factor was controlled primarily by intragenic allele systems. Sedimentation value showed partial dominance, with dominant genes contributing to high measurement. Over-dominance in slight magnitude was indicated for protein content, with both dominant and recessive genes contributing to the high expression of this character.

THE EFFECT OF NITROGEN AND PHOSPHORUS FERTILIZERS ON THE YIELD AND PROTEIN CONTENT OF SPRING WHEAT GROWN ON STUBBLE FIELDS IN SOUTHERN ALBERTA

1958 ◽  
Vol 38 (2) ◽  
pp. 139-144 ◽  
Author(s):  
G. C. Russell ◽  
A. D. Smith ◽  
U. J. Pittman
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Nitrogen Fertilizer ◽  
The Other ◽  
Nitrogen And Phosphorus ◽  
Hard Red Spring Wheat ◽  
Southern Alberta ◽  
Phosphorus Fertilizers ◽  
Significant Yield ◽  
One Year

Varying rates of nitrogen and phosphorus were applied to hard red spring wheat grown on stubble fields at three locations in southern Alberta in 1955 and 1956. Significant yield increases were obtained at the three locations in 1955 as a result of applications of nitrogen. At two of the three locations further increases in yield resulted from the addition of phosphorus. In 1956 significant yield increases were obtained at two of the three locations following nitrogen applications, and at only one of these locations did the addition of phosphorus result in further significant increases in yield. At two of the three locations in both 1955 and 1956 high rates of nitrogen fertilizer caused significant increases in protein content over the unfertilized check. Phosphorus additions significantly reduced the effect of nitrogen on the protein content at one location in one year, but had no consistent effect in the other experiments. The experimental results indicate that, when moisture is adequate, more than 40 lb. of nitrogen per acre, and at least 80 lb. per acre in some cases, must be applied before increases in protein content of spring wheat can be expected.

THE INFLUENCE OF ORANGE WHEAT BLOSSOM MIDGE (Sitodiplosis mosellana Géhin) DAMAGE ON HARD RED SPRING WHEAT QUALITY AND THE EFFECTIVENESS OF INSECTICIDE TREATMENTS

1987 ◽  
Vol 67 (3) ◽  
pp. 697-712 ◽  
Author(s):  
J. E. DEXTER ◽  
K. R. PRESTON ◽  
L. A. COOKE ◽  
B. C. MORGAN ◽  
J. E. KRUGER ◽  
...  
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Protein Quality ◽  
Proteolytic Enzymes ◽  
Sodium Dodecyl ◽  
Wheat Quality ◽  
Hard Red Spring Wheat ◽  
Sedimentation Volume ◽  
Flour Color ◽  
Wheat Blossom Midge

Orange wheat blossom midge damage can impart serious loss of quality to Canadian hard red spring wheat. The extent of wheat quality deterioration is highly variable and not well related to degree of visual midge damage. Midge-damaged hard red spring wheat exhibits very high protein content, reduced flour yield, dark flour color, increased flour ash, weak sticky dough properties, low baking absorption and poor bread quality. Midge-damaged wheat contains normal levels of α-amylase and proteolytic enzymes. Severely midge-damaged wheat exhibits inferior gluten protein quality, but the cause remains obscure. The poor baking quality of severely midge-damaged wheat is associated with an unusually low sodium dodecyl sulfate (SDS) sedimentation volume. Samples with visual evidence of midge damage can be rapidly screened for quality defects on the basis of protein content and SDS-sedimentation volume. Aerial applications of Cygon and Lorsban to fields of midge-infested hard red spring wheat significantly reduced visual midge damage, and significantly reduced the extent of wheat quality deterioration.Key words: Midge (orange wheat blossom), wheat (spring), insecticide treatment

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