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Grain and Flour Quality Factors of Spring¹

Quality analyses were made on grain and flour from two hard red spring (Tritirum aestivum L. em Thell.) and two durum (Triticum durum Desf.) wheat cultivars treated in the field with 3,6-dichloro-o-anisic acid (dicamba) and a coordination product of zinc ion and manganese ethylene bisdithiocarbamate-plus anhydrous nickel sulphate (RH 539). Dicamba treatments caused the following changes. Protein percentage of wheat and flour increased by as much as 17% over the mean of untreated checks. Sulfhydral (—SH) concentration increased up 13.8% over the checks and in proportion to the increased protein content. Diastatic activity of whole wheat increased markedly (28.5% higher than the checks) from treatments, but endosperm tissue represented by flour and semolina was not affected. Mixogram scores of samples from treated wheat were significantly lower than check sample scores. Neither baking quality ratings of the hard red spring wheats nor macaroni performance scores of the durums were changed. Grain from treated plots averaged lower in flour yield than grain from untreated plots. Interactions between varieties and treatments were found for protein percentage, diastatic activity, and mixogram score.

RH 539 did not significantly alter product quality, milling, dough-mixing properties, or other quality factors evaluated.

Key Words: Protein percentage • Sulfhydryl concentration • Diastatic Activity • Mixogram

² Associate Professor of Agronomy, Montana State University, Bozeman, Mont. 59715 (formerly N.D.E.A. Fellow at North Dakota State University, Fargo) and Research Agronomist, PSRD, ARS, USDA, Bcltsville, Md. 20705 (formerly at Fargo, N.D.)

Received for publication December 13, 1971.