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Influence of N Fertilization on Wheat Milling and Baking Quality¹

The role of time and rate of N fertilization in influencing milling and baking quality of ‘Oasis’ soft red winter wheat (Triticum aestivum L.) was studied for 1 year at one location and years at a second location. The N fertilizer treatments were combinations of fall (0, 11, 22, 33, and 44 kg N ha^–1) and spring (0, 22, 44, 66, and 88 kg N ha^–1) N rates. Location-years were found to have a major influence on milling and baking quality. In 1978, the grain protein content and flour protein was 1 to 3% units higher than in 1979. Fall N application rates above 33 kg ha^–1 resulted in detrimental effects on milling and baking scores. Milling and baking scores were significantly lowered in only one of the three location-years at the Georgia recommended spring N rate (66 kg ha^–1). Specifically, spring N rates affected baking quality by the increase of flour protein. The correlation coefficients between flour protein and AWRC and cookie diameter were 0.79 and –0.80, both highly significant, respectively. The trend toward higher rates (above 88 kg ha^–1) of N could result in higher protein content which would lower baking quality.

Key Words: Triticum aestivum L. • Protein content • Particle size index • Cookie diameter

² Associate professor, and assistant professor, Dep. of Agronomy, Georgia Stn., Experiment, GA 30212, and former assistant professor (presently associate professor, Dep. of Agronomy and Soils, Auburn Univ.);and former research chemist, USDA, ARS, Wooster, Ohio, respectively.

Received for publication July 25, 1983.