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Water and climate oriented production and processing of winter wheat
Project
Project code: JKI-PB-08-1223
Contract period: 01.09.2014
- 31.12.2017
Purpose of research: Applied research
The baking quality of wheat is an important decisive factor for trade and flour mills at time demanding high protein contents for baking wheat. Farmers try to achieve these high protein contents by a late nitrogen (N) fertilization. However, in the meanwhile high yielding wheat varieties have been bred that allow a good baking quality with lower protein contents, but do not find their way into agricultural practice due to raw protein being the parameter payment is based on. Recent field trials point out that a late N fertilization is economically disputable as well as ecologically very questionable since at this time of the year nitrogen fertilizer is often not completely taken up by the plants leading to pollution of waters and air. Additionally, according to the German fertilizer regulation high N balance surpluses have to be avoided. A primary acceptance of pure varieties can only be achieved by considerable investments in storage capacities and structures. Therefore, based on the available information variety groups shall be established that complement each other in respect to baking quality. This enables already during the primary acceptance of wheat harvests to create the necessary high quality variety mixtures for flour mills and bakeries. In the frame of the project field trials are established at three sites to examine the reaction of selected wheat varieties on different nitrogen regimes as well as the quality of resulting variety mixtures.
Section overview
Subjects
- Plant Breeding