Effects of various nitrogen-fertilizer regimes on the milling and baking qualities of home- grown breadmaking wheats

Abstract

Wheat trials involving several regimes of fertilizer treatment using top dressings of ammonium nitrate and application of urea solution applied at various growth stages were carried out by the Agricultural Advisory and Development Service (now ADAS). Wheat from these trials, harvested in 1985, 86 and 87 was examined by FMBRA for milling and baking qualities.

Grain N values were usually increased by additional N whenever and however applied. When applied at GS75, foliar urea usually gave greater increases than ammonium nitrate applied earlier. Apparent flour protein contents closely followed grain N values; in particular late applications of urea increased apparent flour protein correspondingly more than the same total N applied earlier as ammonium nitrate. SDS sedimentation values did not always follow grain N values. On some occasions late urea treatments resulted in lower SDS values than would be expected. For some sites in some years there was a suggestion that increased apparent flour protein from late urea applications was not giving the expected increase in baking quality. However, the results taken as a whole were not conclusive on this point. The Long Fermentation Process baking tests, done in 1986 only, showed a much stronger response to changes in apparent flour protein than did the Chorleywood Bread Process baking tests. There were no effects of treatment on specific weight or Hagberg Falling Number.

Other HGCA-funded work on nitrogen and breadmaking quality is described in Project Report No 54, Project Report No 109 and Research Review No 2.