Abstract
ABSTRACT Two hard white wheats ( Triticum aestivum L.), ‘Betty’ with high protein and good processing quality and ‘Trego’ with good yield potential, were blended at percentages of 0, 10, 30, 50, 70, 90, and 100% Betty and planted at three locations in western Kansas during 2001 to 2003. Grain yield and wheat end‐use quality were evaluated to assess the impact of blending two cultivars in an attempt to optimize yield and processing quality. A significant two‐way interaction between blend and location was observed for grain yield, test weight, grain protein, single kernel properties, flour extraction, mixograph tolerance, and bread loaf volume per gram of protein. The different yield and quality response of the Betty–Trego blends among locations resulted, in part, from the presence of stripe rust (caused by Puccinia striiformis Westend.) during 2 of the 3 yr (2001 and 2003). Test weight, single kernel weight and size, grain yield, and flour extraction decreased in response to increasing Betty in the blend, whereas grain protein, kernel hardness index, mixograph water absorption, mixograph tolerance, and bread loaf volume increased with the blending level of Betty. Some variables did not exhibit a statistical linear response to the percentage of Betty, indicating that blending Betty and Trego was a good strategy to stabilize agronomic performance and end‐use quality.
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Claims 8
Claim · model-written summary
Increasing the Betty share of the blend reduced grain yield and flour extraction.
- Taxon
- Wheat
Triticum aestivumt0 - Treatment
- increasing Betty in the blende1
- Outcome
- grain yield, and flour extractione1
- Direction
- decreasede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Blending Hard White Wheat”
e1“Test weight, single kernel weight and size, grain yield, and flour extraction decreased in response to increasing Betty in the blend”
Claim · model-written summary
Increasing the Betty share of the blend reduced test weight, single kernel weight and size.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- increasing Betty in the blende1
- Outcome
- Test weight, single kernel weight and sizee1
- Direction
- decreasede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Blending Hard White Wheat”
e1“Test weight, single kernel weight and size, grain yield, and flour extraction decreased in response to increasing Betty in the blend”
Claim · model-written summary
Increasing the Betty share of the blend increased grain protein, kernel hardness index and mixograph water absorption.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- blending level of Bettye2
- Outcome
- grain protein, kernel hardness index, mixograph water absorptione2
- Direction
- increasede2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Blending Hard White Wheat”
e2“grain protein, kernel hardness index, mixograph water absorption, mixograph tolerance, and bread loaf volume increased with the blending level of Betty”
Claim · model-written summary
Increasing the Betty share of the blend increased mixograph tolerance and bread loaf volume.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- blending level of Bettye2
- Outcome
- mixograph tolerance, and bread loaf volumee2
- Direction
- increasede2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Blending Hard White Wheat”
e2“grain protein, kernel hardness index, mixograph water absorption, mixograph tolerance, and bread loaf volume increased with the blending level of Betty”
Claim · model-written summary
A significant two-way interaction between blend and location was observed for grain yield and several quality traits.
- Taxon
- WheatTriticum aestivumt0
- Outcome
- two-way interaction between blend and locatione3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Blending Hard White Wheat”
e3“A significant two-way interaction between blend and location was observed for grain yield, test weight, grain protein, single kernel properties, flour extraction, mixograph tolerance, and bread loaf volume per gram of protein”
Claim · model-written summary
Stripe rust in two of three years contributed to the different yield and quality responses of the blends among locations.
- Taxon
- WheatTriticum aestivumt0
- Interactor
- Puccinia striiformis
Puccinia striiformise6pathogen - Outcome
- yield and quality responsee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Blending Hard White Wheat”
e4“The different yield and quality response”
e6“resulted, in part, from the presence of stripe rust (caused by Puccinia striiformis Westend.) during 2 of the 3 yr (2001 and 2003)”
Claim · model-written summary
Blending Betty and Trego was a good strategy to stabilize agronomic performance.
- Taxon
- WheatTriticum aestivumt0
- Outcome
- stabilize agronomic performancee5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Blending Hard White Wheat”
e5“blending Betty and Trego was a good strategy to stabilize agronomic performance”
Claim · model-written summary
Some variables showed no statistical linear response to the percentage of Betty in the blend.
- Taxon
- WheatTriticum aestivumt0
- Outcome
- statistical linear responsee7
- Qualifier
- Some variablese7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Blending Hard White Wheat”
e7“Some variables did not exhibit a statistical linear response to the percentage of Betty”