scholarly journals Effect of Biofertilizer in Organic and Conventional Systems on Growth, Yield and Baking Quality of Hard Red Winter Wheat

2021 ◽  
Vol 13 (24) ◽  
pp. 13861
Author(s):  
Ammar Al-Zubade ◽  
Timothy Phillips ◽  
Mark A. Williams ◽  
Krista Jacobsen ◽  
David Van Sanford
Keyword(s):  
Winter Wheat ◽  
Agronomic Traits ◽  
N Uptake ◽  
Organic Production ◽  
Loaf Volume ◽  
Quality Traits ◽  
Baking Quality ◽  
Hard Red Winter Wheat ◽  
N Rates ◽  
Red Winter Wheat

A two-year study (harvest years 2019 and 2020) was conducted to investigate the effect of a commercially available biofertilizer, in combination with variable nitrogen (N) rate, on bread baking quality and agronomic traits in hard winter wheat grown in conventional (CONV) and organic (ORG) farming systems in Kentucky, USA. The hard red winter wheat cultivar ‘Vision 45’ was used with three N rates (44, 89.6 and 134.5 kg/ha as Low, Med and High, respectively) and three biofertilizer spray regimes (no spray, one spray and two sprays). All traits measured were significantly affected by the agricultural production system (CONV or ORG) and N rate, although trends in their interactions were inconsistent between years. In Y2, yield was greatest in treatments with high N rates and in the ORG system. Biofertilizer treatments had a negative to neutral effect on grain yield. Baking quality traits such as protein content, lactic acid solvent retention capacity and sedimentation value (SV) were consistently greater in the CONV system and increased with the higher N application rates. Similarly, biofertilizer application had no effect on predictive baking quality traits, except for SV in year 1 of the study, where it increased with two sprays. Loaf volume was consistently greater from wheat grown in CONV treatments. From these results, we conclude that further research is warranted to evaluate the potential for biofertilizers to enhance N uptake and affect bread baking quality or other end-use traits. Additional research may be especially useful in organic production systems where biologically based N fertilizers are utilized, and treatments were not negatively affected by biofertilizer applications. Such strategies may be needed to increase protein quantity and gluten quality to optimize winter wheat production for bread baking qualities in the southeastern USA.

scholarly journals Impact of Nitrogen Rate in Conventional and Organic Production Systems on Yield and Bread Baking Quality of Soft Red Winter Wheat

Agronomy ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1683
Author(s):  
Ammar Al-Zubade ◽  
Timothy Phillips ◽  
Mark A. Williams ◽  
Krista Jacobsen ◽  
David Van Sanford
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Plant Height ◽  
Production Systems ◽  
Organic Production ◽  
Quality Traits ◽  
Baking Quality ◽  
Soft Red Winter Wheat ◽  
N Management ◽  
Red Winter Wheat

Soft red winter wheat (SRW) is characterized by high yield and relatively low protein content. In Kentucky, there is growing demand from local artisan bread bakers for regionally produced flour, requiring production of grain with increased protein content and/or strength. The objective of this two-year field experiment was to evaluate the effect of nitrogen (N) management on five cultivars of winter wheat on yield and bread baking quality traits of modern and landrace SRW cultivars (Triticum aestivum L.). All five cultivars were evaluated using two N application rates in conventional and organic production systems. All traits measured were significantly affected by the agricultural production system and N rate, although plant height and other quality traits varied by study year. Significantly higher yields were achieved in the conventional system at a relatively low N rate (67.2 kg ha−1) in both study years (2017–2019) (p < 0.01). Results were variable by cultivar and a locally bred, high-yielding cultivar (Pembroke 2014) had the highest lactic acid solvent retention capacity score and thousand kernel weight of the cultivars evaluated. In addition, a landrace cultivar (Purple Straw) had the highest grain N and plant height. A French soft wheat, Soissons, had the highest sedimentation value and Pembroke 2016 achieved the highest yield. The findings from this study suggest the possibility of attaining a desirable grain with quality traits of SRW wheat that meets the needs of local bread wheat production in Kentucky through improving the optimization of cultivar selection, N management and specific considerations for conventional and organic systems.

AAC Vortex hard red winter wheat

2021 ◽  
Author(s):  
Robert J. Graf ◽  
Brian L Beres ◽  
André Laroche ◽  
Reem Aboukhaddour ◽  
Jamie Larsen ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Protein Concentration ◽  
Triticum Aestivum L ◽  
Loaf Volume ◽  
Head Blight ◽  
Lodging Resistance ◽  
Hard Red Winter Wheat ◽  
Flour Yield ◽  
Moderately Resistant ◽  
Red Winter Wheat

AAC Vortex is a hard red winter wheat (Triticum aestivum L.) cultivar well-adapted to all areas of western Canada and classified for grades of Canada Western Red Winter (CWRW) wheat. It was developed using doubled-haploid methodology. AAC Vortex was evaluated for registration relative to CDC Buteo, Emerson, Moats, and AAC Elevate across Alberta, Saskatchewan and Manitoba. Based on 44 replicated trials over 4 years (2016/17-2019/20), AAC Vortex had significantly higher grain yield than CDC Buteo and Emerson, and higher grain protein concentration than all of the checks except Emerson. AAC Vortex expressed winter survival and lodging resistance equal to the best checks, medium maturity and height, and acceptable test weight. AAC Vortex was resistant to stem, leaf and stripe rust, moderately resistant to Fusarium head blight, and susceptible to common bunt. AAC Vortex produced flour of higher protein concentration than all of the checks except Emerson, had higher clean wheat flour yield and loaf volume than all of the checks, and was similar in gluten strength to Emerson.

Genetic Improvement in Agronomic Traits of Hard Red Winter Wheat Cultivars 1919 to 1987

Crop Science ◽  
1988 ◽  
Vol 28 (5) ◽  
pp. 756-760 ◽  
Author(s):  
T. S. Cox ◽  
J. P. Shroyer ◽  
Liu Ben‐Hui ◽  
R. G. Sears ◽  
T. J. Martin
Keyword(s):  
Winter Wheat ◽  
Genetic Improvement ◽  
Agronomic Traits ◽  
Wheat Cultivars ◽  
Hard Red Winter Wheat ◽  
Winter Wheat Cultivars ◽  
Red Winter Wheat

END-USE QUALITY OF MONTANA-GROWN HARD RED SPRING COMPARED TO HARD RED WINTER WHEATS

1990 ◽  
Vol 70 (3) ◽  
pp. 629-637 ◽  
Author(s):  
CHARLES F. McGUIRE ◽  
LARRY G. BLACKWOOD
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
The United States ◽  
Grain Protein Content ◽  
Grain Protein ◽  
Peak Time ◽  
Loaf Volume ◽  
Hard Red Winter Wheat ◽  
End Use ◽  
Red Winter Wheat

The United States Department of Agriculture (USDA) grading standards for wheat places hard red spring and hard red winter (Triticum aestivum L. em. Thell) wheat into separate classes. One important criterion for this designation is kernel type. Because of genotypes being released by plant breeders in recent years, distinction between these two classes is difficult for grain graders. As a consequence some people in the grain industry favor placing both of these wheat types into one class. One hazard of this action is that end use properties of these two wheats, according to some industrial firms, is class dependent. We studied quality characteristics of five hard red spring and seven hard red winter wheat cultivars grown at the same three Montana locations in 5 different years to evaluate this concept. Analysis of variance indicated quality differences between classes for all traits except flour yields, which were similar for the two classes. Flour ash content, farinograph absorption, peak time, stability time, valorimeter, grain protein content, bake absorption, mix time, and loaf volume were all significantly higher for spring than winter wheats. These values were still higher for spring than winter wheats except for test weight when wheat protein content was the co-variate. Both statistical treatments show that hard red spring wheat flour has higher water absorption percent, longer dough mixing requirements, longer dough stability times, and higher loaf volumes than hard red winter wheat flour.Key words: Bread wheat quality, loaf volume, grain protein content, protein quality

Genetic Improvement in Milling and Baking Quality of Hard Red Winter Wheat Cultivars, 1919 to 1988

Crop Science ◽  
1989 ◽  
Vol 29 (3) ◽  
pp. 626-631 ◽  
Author(s):  
T. S. Cox ◽  
M. D. Shogren ◽  
R. G. Sears ◽  
T. J. Martin ◽  
L. C. Bolte
Keyword(s):  
Winter Wheat ◽  
Genetic Improvement ◽  
Wheat Cultivars ◽  
Baking Quality ◽  
Hard Red Winter Wheat ◽  
Winter Wheat Cultivars ◽  
Red Winter Wheat

Effect of Fusarium Head Blight Resistance Gene Fhb1 on Agronomic and End-Use Quality Traits of Hard Red Winter Wheat

Crop Science ◽  
2013 ◽  
Vol 53 (3) ◽  
pp. 793-801 ◽  
Author(s):  
Ali Bakhsh ◽  
Neway Mengistu ◽  
P. S. Baenziger ◽  
I. Dweikat ◽  
S. N. Wegulo ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Fusarium Head Blight ◽  
Resistance Gene ◽  
Fusarium Head Blight Resistance ◽  
Blight Resistance ◽  
Quality Traits ◽  
Head Blight ◽  
Hard Red Winter Wheat ◽  
End Use ◽  
Red Winter Wheat

Effect of Awn Suppression on Grain Yield and Agronomic Traits in Hard Red Winter Wheat

Crop Science ◽  
1994 ◽  
Vol 34 (4) ◽  
pp. 965-969 ◽  
Author(s):  
Roger A. Weyhrich ◽  
Brett F. Carver ◽  
Edward L. Smith
Keyword(s):  
Winter Wheat ◽  
Grain Yield ◽  
Agronomic Traits ◽  
Hard Red Winter Wheat ◽  
Red Winter Wheat

AAC Gateway hard red winter wheat

2013 ◽  
Vol 93 (3) ◽  
pp. 541-548 ◽  
Author(s):  
R. J. Graf ◽  
B. L. Beres ◽  
H. S. Randhawa ◽  
D. A. Gaudet ◽  
A. Badea ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Protein Concentration ◽  
Triticum Aestivum L ◽  
Dough Rheology ◽  
Loaf Volume ◽  
Suitability Analysis ◽  
Protein Loss ◽  
Head Blight ◽  
Hard Red Winter Wheat ◽  
Red Winter Wheat

Graf, R. J., Beres, B. L., Randhawa, H. S., Gaudet, D. A., Badea, A., Laroche, A., Eudes, F. and Pandeya, R. S. 2013. AAC Gateway hard red winter wheat. Can. J. Plant Sci. 93: 541–548. AACGateway is a hard red winter wheat (Triticum aestivum L.) cultivar eligible for grades of Canada Western Red Winter (CWRW) wheat. Evaluated relative toCDCOsprey,ACBellatrix, Radiant, and CDC Buteo in the Western Winter Wheat Cooperative Registration trials from 2009 to 2011, AAC Gateway exhibited high grain yield, good winter survival, short straw of excellent strength, high grain protein concentration, and resistant to intermediate responses to stem rust, leaf rust, stripe rust and fusarium head blight. This combination of desirable traits makes AAC Gateway well-suited for production across western Canada. End-use suitability analysis indicated improvements in protein concentration, amylograph viscosity, dough rheology, loaf volume, and lower protein loss on milling.

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