Winter Wheat Quality Responses to Water,Environment, and Nitrogen Fertilization

Decreasing carbon (C) footprints by reducing nitrogen (N) and water inputs has been speculated to have negative impacts on wheat grain yield and flour processing quality. The objective of this study was to determine the impact of N and water stress on winter wheat grain yield, protein composition, and dough quality. Wheat fertilized at two N rates (unfertilized and recommended) was grown under water-stressed and well-watered environments. Nitrogen and water stress were measured using the ¹³C isotopic approach. Research showed that (1) N fertilizer and the water-management environment produced similar impacts on wheat quality and yield loss due to N stress and yield loss due to water stress (YLWS); (2) N fertilizer increased flour protein, dough stability, and relative concentration of glutenin (%Glu), unextractable polymeric protein (UPP), and relative amount of high-molecular-weight glutenin subunits (HMW-GS/LMW-GS); (3) the well-watered environment reduced protein contents when N mineralization was low, whereas it did not influence protein content when mineralization was high; and (4) the %Glu was negatively correlated with yield loss due to N stress (YLNS) and positively correlated with stability. This study showed that a clear understanding of the complex relationship between soil variability and climatic conditions should make it possible to develop adaptive management practices, increase profitability, and improve quality.