Optimizing water and nitrogen productivity of wheat and triticale across diverse production environments to improve the sustainability of baked products.

ABSTRACT: Wheat (Triticum aestivum L.) is a major global commodity and the primary source for baked products in agri-food supply chains. Consumers are increasingly demanding more nutritious food products with less environmental degradation, particularly related to water and fertilizer nitrogen (N) inputs. While triticale (× Triticosecale) is often referenced as having superior abiotic stress tolerance compared to wheat, few studies have compared crop productivity and resource use efficiencies under a range of N-and water-limited conditions. Because previous work has shown that blending wheat with triticale in a 40:60 ratio can yield acceptable and more nutritious baked products, we tested the hypothesis that increasing the use of triticale grain in the baking supply chain would reduce

SUBMITTER: Tamagno S 

PROVIDER: S-EPMC9491324 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature