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Full-Text Articles in Life Sciences
Impact Of Nitrogen Rate In Conventional And Organic Production Systems On Yield And Bread Baking Quality Of Soft Red Winter Wheat, Ammar Al-Zubade, Timothy D. Phillips, Mark A. Williams, Krista L. Jacobsen, David Van Sanford
Impact Of Nitrogen Rate In Conventional And Organic Production Systems On Yield And Bread Baking Quality Of Soft Red Winter Wheat, Ammar Al-Zubade, Timothy D. Phillips, Mark A. Williams, Krista L. Jacobsen, David Van Sanford
Plant and Soil Sciences Faculty Publications
Soft red winter wheat (SRW) is characterized by high yield and relatively low protein content. In Kentucky, there is growing demand from local artisan bread bakers for regionally produced flour, requiring production of grain with increased protein content and/or strength. The objective of this two-year field experiment was to evaluate the effect of nitrogen (N) management on five cultivars of winter wheat on yield and bread baking quality traits of modern and landrace SRW cultivars (Triticum aestivum L.). All five cultivars were evaluated using two N application rates in conventional and organic production systems. All traits measured were significantly …