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Optimizing Nitrogen Management In Winter Wheat Production Systems For Improved Bread Baking Quality, Ammar Sadiq Mahdi Al Zubade
Optimizing Nitrogen Management In Winter Wheat Production Systems For Improved Bread Baking Quality, Ammar Sadiq Mahdi Al Zubade
Theses and Dissertations--Plant and Soil Sciences
In Kentucky, there is growing interest among farmers to produce high protein and strong gluten wheat that is suitable for bread baking to meet the demand of local artisanal bakers. Soft red winter wheat (SRW) is the most commonly wheat grown in the state and throughout the Southeastern US. Flours produced from SRW are relatively low in grain nitrogen (N) due to the region’s moderate winters and warm humid conditions during grain filling. As such, SRW is used in baking products where lower protein flours are preferred, such as cookies, cakes, pastries and crackers. Unlike SRW, hard red winter wheat …