Blending Hard White Wheat to Improve Grain Yield and End-Use Performances

摘要: Two hard white wheats (Triticum aestivum L.), ‘Betty’ with high protein and good processing quality ‘Trego’ yield potential, were blended at percentages of 0, 10, 30, 50, 70, 90, 100% Betty planted three locations in western Kansas during 2001 to 2003. Grain wheat end-use evaluated assess the impact blending two cultivars an attempt optimize quality. A significant two-way interaction between blend location was observed for grain yield, test weight, protein, single kernel properties, flour extraction, mixograph tolerance, bread loaf volume per gram protein. The different response Betty–Trego blends among resulted, part, from presence stripe rust (caused by Puccinia striiformis Westend.) 2 3 yr (2001 2003). Test weight size, extraction decreased increasing blend, whereas hardness index, water absorption, increased level Betty. Some variables did not exhibit a statistical linear percentage Betty, indicating that Trego strategy stabilize agronomic performance