
TY  - JOUR
A1  - Anderson, W. K. 
A1  - Crosbie, G. B. 
A1  - Lambe, W. J. 
T1  - Production practices in Western Australia for wheats suitable for white, salted noodles
JF  - Australian Journal of Agricultural Research
JO  - Aust. J.  Agric. Res.
Y1  - 1996
VL  - 48
IS  - 1
SP  - 49
EP  - 58
KW  - agronomy, noodle wheat.
UR  - https://doi.org/10.1071/A95133 
N2  - Wheat cultivars acceptable for the Noodle wheat segregation in Western Australia were compared with cultivars suitable for the Australian Standard White (ASW) grade over the period 1989&#8211;93. Yield and grain quality responses to sowing time, nitrogen fertiliser, soil type, and cropping history were examined to determine management practices most likely to result in wheat grain suitable for the production of white, salted noodles. Thirty experiments were conducted in the 300&#8211;450 mm average annual rainfall zone between Three Springs in the north (approx. 29&#176; 30&#8242;S) and Newdegate in the south (approx. 33&#176;10&#8242;S). The ASW cultivars, Spear, Kulin, and Reeves, outyielded the Noodle cultivars, Gamenya and Eradu, by 8&#8211;10% on average, but the yield difference was less at later sowings. The optimum sowing time was early May for most cultivars. The new cultivars, Cadoux (Noodle) and Tammin (potential Noodle, but classiffied General Purpose), tested in 1992 and 1993 in 12 experiments showed an optimum sowing time of late May, as did other midseason cultivars. Grain yields of May-sown crops were increased by 13 kg for every 1 kg of nitrogen applied, compared with 3 : 1 for June-sown crops. Previous legume history of the site and grass weed control in the crop also influenced the grain protein percentage. It was concluded that adoption of production guidelines that include sowing at, or near, the break of the season with about 40 kg/ha of nitrogen fertiliser, a rotation that includes 2-3 years of legume crop or pasture in the previous 5 years, and adequate grass weed control will result in an excellent chance (&#62;80%) of producing grain proteins within the receival standards for the Noodle grade. Flour swelling volume (FSV), an indicator of noodle eating quality, was negatively correlated (not always significantly at P = 0&#183;05) with grain protein percentage in 7 out of 8 experiments. FSV values were larger from sites located in the south of the study area and this appeared to be independent of protein and time-of-sowing effects. Small grain sievings (&#60;2 mm) were increased by sowing after the end of May, especially in the longer season cultivars. 
ER  -

