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Nitrogen Fertilizer Effect on Breadmaking Quality of Hard Red Spring Wheat in Eastern Canada

Plant Science Department, McGill Univ., Macdonald Campus, 21111 Lakeshore Road, Ste. Anne de Bellevue, Québec, Canada, H9X 3V9
Plant Research Center, K.W. Neatby Bldg., Agriculture Canada, Ottawa, Ontario, Canada, K1A 0C6
3300, rue Sicotte, C.P. 480, St-Hyacinthe, Québec, Canada, J2S 7B8

^* Corresponding author (ac10{at}musica.mcgill.ca).

The production of bread-quality wheat (Triticum aestivum L.) in eastern Canada might be possible through correct fertilizer management. Field experiments were conducted for 2 yr at each of two sites in Québec. The influence of N fertilizer level and timing on breadmaking quality and grain ash of four hard red spring wheat cultivars (Columbus, Katepwa, Max and Hege 155-85) known to have potential as bread wheat was investigated. The soil types were fine, mixed, non-acid, frigid Humaquept at Ste-Anne-de-Bellevue and typic, non-acid, frigid Humaquept at Ste-Rosalie. Four rates of N (0, 60, 120, and 180 kg N ha^–1) were applied at seeding time or 60% at seeding and 40% at anthesis, resulting in a 4 x 4 x 2 factorial experiment with four replications. Increasing N reduced gram and flour ash concentrations and increased flour protein concentration, Hagberg falling number and flour absorption of water. Splitting the N application increased flour protein concentration and bread loaf volume. Cultivar by N level interactions often occurred for farinograph variables. Farinograph readings for Max and Hege 155-85 were unproved with N fertilizer addition, but this was generally not the case for Katepwa and Columbus. In general, all cultivars tested could produce flour suitable for bread wheat production in eastern Canada but the N management required for this varied with cultivar. Despite its high grain and flour yield, Hege 155-85 may not be economical to produce because high N fertilizer applications are required to achieve the appropriate protein concentrations and flour might have to be supplemented with gluten to achieve the required protein concentration.

Received for publication September 13, 1993.

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