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Influence of Nitrogen Fertilizer Treatments on Spring Wheat (Triticum aestivum L.) Flour Characteristics and Effect on Fresh and Frozen Dough Quality

¹Department of Plant Sciences, North Dakota State University, Fargo, ND 58105. ²Corresponding author. Phone: 701-231-8912. Fax: (701)-231-8474. E-mail: Bill.Berzonsky@ndsu.nodak.edu ³Department of Cereal and Food Sciences, North Dakota State University, Fargo, ND 58105.

Growers are targeting hard red spring wheat (Triticum aestivum L.) (HRSW) for frozen dough end uses. Consequently, it is important to determine whether increasing nitrogen (N) fertilizer rates and grain protein content (GPC) improve frozen dough quality. Four HRSW cultivars were grown in low-N soils at three locations over two years in North Dakota and fertilized with N rates of 0 kg/ha, 67.2 kg/ha, and 134.4 kg/ha. End use characteristics were analyzed using farinograph, extensigraph, and baking tests. Fresh and frozen doughs were analyzed to determine the effects of N treatments on frozen storage. A cultivar × N treatment interaction existed for extensigram curve area of fresh dough. A significant increase in GPC existed between the 0 and 67.2 kg/ha N treatments. Farinograph water absorption, arrival times, and peak times increased significantly at the 67.2 kg/ha N treatment. Bread loaf volume of fresh dough increased significantly with all treatments, while loaf volume of frozen dough increased significantly only at the 67.2 kg/ha N treatment. Therefore, aside from fresh dough loaf volume, there appears to be no improvement in frozen dough quality with the use of higher than typical N application.