Abstract: 【Objective】The objectives of this study were to evaluate the effect of nitrogen application rate and regime on dough properties and end-use quality of soft wheat Yangmai 13, and to provide information for the production and breeding of soft wheat. 【Method】 Field experiments were conducted over two cropping seasons (2012-2014) in Lixiahe Regional Institute of Agricultural Sciences of Jiangsu. Yangmai 13 was planted in a randomized complete block design with three replications at four different nitrogen treatments (A1: 120 kg·hm^-2, A2: 180 kg·hm^-2, A3: 240 kg·hm^-2, A4: 300 kg·hm^-2). The nitrogen application ratio of A1, A2 and A3 treatments in seedling stage, tillering stage and jointing stage was 7:1:2, and A4 treatment was based on 5:1:4. Quality parameters, including protein content, wet gluten content, SDS sedimentation value, farinograph parameters, alveograph parameters, SRC values and cookie qualities, were investigated to understand the effect of nitrogen fertilizer on the quality of Yangmai 13. 【Result】The results indicated that protein content, wet gluten content and dough development time were influenced significantly by nitrogen amount and regime. However, slight effect was observed for SDS sedimentation value, stability, water absorption, P value, L value, P/L, W value, SRC value, and cookie quality parameters except for cookie thickness. Increasing the amount of N application increased protein content and wet gluten content. Grain yields were found to increase with increasing nitrogen fertilizer, while differences among A2, A3 and A4 were non-significant. The factor of year had no significant effect on protein content, wet gluten content, water absorption, P value or cookie diameter, while other quality parameters were strongly influenced by year. There were no significant interactions between nitrogen fertilizer and year for most quality parameters, except for protein content, wet gluten content, dough development time, cookie thickness and fracturability. 【Conclusion】 Nitrogen application amount and regime have no significant influence on most physical-chemical quality parameters, including SDS sedimentation value, SRC value, farinograph parameters and alveograph parameters, and cookie processing quality. Therefore, Yangmai 13 could be planted as a stable quality soft wheat. The results also suggest that it is possible to breed soft wheat varieties with good and stable quality to N application.

Key words: soft wheat, quality, stability, nitrogen fertilizer