AN EFFECT OF NITROGEN FERTILIZATION ON THEAGRONOMIC TRAITS AND DOUGH MIXING STRENGTH OF FIVE CANADIAN HARD RED SPRING WHEAT CULTIVARS

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Abstract
Five Canadian hard red spring wheat cultivars were grown at three levels of nitrogen fertility achieved by application of N fertilizer (ammonium nitrate 34–0–0) at 0, 56, and 224 kg/ha. The application of 56 kg/ha of N increased yield substantially for each cultivar, but the 224 kg/ha application did not result in further increase. Nitrogen application did not affect average heights of the cultivars but appeared to cause a reduction in test weight and 1000-kemel weight. Grain nitrogen for each cultivar increased at each level of N application. Flour yields of all cultivars were not affected by protein content. Mixograph development time decreased and flour-water absorption increased for all cultivars as protein content increased. Neepawa demonstrated a definite trend towards lowere extensigraph area with increasing protein content. Park exhibited no trend, while the other three cultivars (Pembina, Marquis, and Glenlea) all exhibited an increase in extensigraph with increased protein content. The mixograph indicated dough weakness in four cultivars in which dough strength was indicated by the extensigraph test. Remix loaf volumes and blend loaf volumes increased with increasing protein content for each cultivar.