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FORAGE & GRAZINGLANDS

Blending Hard White Wheat to Improve Grain Yield and End-Use Performances

^a Dep. of Soil and Crop Sciences, Texas A&M University, College Station, TX 77843
^b Dep. of Agronomy, Kansas State University, Manhattan, KS66506
^c Office of the Texas State Chemist, College Station, Texas A&M University, College Station, TX 77841
^d Dep. of Grain Science and Industry, Kansas State University, Manhattan KS 66506

^* Corresponding author (tjh{at}otsc.tamu.edu)

Two hard white wheats (Triticum aestivum L.), ‘Betty’ with high protein and good processing quality and ‘Trego’ with good yield potential, were blended at percentages of 0, 10, 30, 50, 70, 90, and 100% Betty and planted at three locations in western Kansas during 2001 to 2003. Grain yield and wheat end-use quality were evaluated to assess the impact of blending two cultivars in an attempt to optimize yield and processing quality. A significant two-way interaction between blend and location was observed for grain yield, test weight, grain protein, single kernel properties, flour extraction, mixograph tolerance, and bread loaf volume per gram of protein. The different yield and quality response of the Betty–Trego blends among locations resulted, in part, from the presence of stripe rust (caused by Puccinia striiformis Westend.) during 2 of the 3 yr (2001 and 2003). Test weight, single kernel weight and size, grain yield, and flour extraction decreased in response to increasing Betty in the blend, whereas grain protein, kernel hardness index, mixograph water absorption, mixograph tolerance, and bread loaf volume increased with the blending level of Betty. Some variables did not exhibit a statistical linear response to the percentage of Betty, indicating that blending Betty and Trego was a good strategy to stabilize agronomic performance and end-use quality.

Abbreviations: ABS, mixograph flour water absorption • FLE, flour extraction • GYL, grain yield • HARD, SKCS kernel hardness index • HRW, hard red winter • PRO, grain protein • SIZE, SKCS kernel size • SKCS, single kernel characterization system • TW, test weight • VOL, bread loaf volume • VOLP, bread loaf volume per protein • WT, SKCS kernel weight