&lt;b&gt;Grain yield and baking quality of wheat under different sowing dates

Silva, Raphael Rossi; Benin, Giovani; Almeida, Joana; Fonseca, Inês Cristina de Batista; Zucareli, Claudemir

doi:10.4025/actasciagron.v36i2.16180

Cited by 22 publications

(18 citation statements)

References 28 publications

(10 reference statements)

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“…Wheat grain for flour milling and then bread baking should be characterized by a falling number between 220 and 350 s, which indicates an average amylolytic activity [65]. This parameter is very sensitive to the variability of weather conditions and fertilization [28,66]. This was also reflected in our study, where the average falling number varied between 286 and 330 s depending on the foliar application and rainfall.…”

Section: Quality Properties Of Grain and Doughsupporting

confidence: 51%

Effect of Habitat and Foliar Fertilization with K, Zn and Mn on Winter Wheat Grain and Baking Qualities

et al. 2020

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Cereal monoculture causes a series of unfavorable changes in field habitat, for example a decrease in technological quality and yield. This system can lead to a shortage of microelements in the diet of poor communities. Moreover, breeding of highly productive plants caused a significant "dilution effect" of the necessary nutrients, such as Zn and Fe. The aim of this work was to determine the effect of two strategies: crop rotation (after rapeseed and many years of monoculture of Galega orientalis Lam.) and foliar fertilization with microelements on the yield, yield elements, physical quality, and farinograph characteristics of winter wheat grain and flour. Results showed that pre-crop preparation and cultivation year have the highest effect on yield, yield components, and qualitative and farinographic characteristics of winter wheat. Foliar additional feeding favorably affected the yield and its components, although the particular fertilization treatment did not significantly increase the yield. Grain quality, its physical characteristics and the rheological parameters of flour were strongly modified by habitat conditions, including weather conditions. Dough obtained from wheat grown after galega showed significantly higher water absorption and prolonged consistency.Zn content. Its consumption in rural areas will probably increase to over 70%, which could lead to an increase in the micronutrient shortage in communities with poor resources [10]. Cereals provide up to 52% of the daily requirement for Zn. Biofortification is a process of plant growth that generates high microelement content through traditional breeding or modern biotechnology. It has been stated that Zn concentration in intensively cultivated soils oscillates between 20 and 35 mg kg −1 , and may be significantly below that level when wheat is grown in soils poor in zinc [11,12]. In the case of wheat grain, Zn bioavailability reaches about 25% of that amount, which is related to the presence of anti-nutritional factors, such as phitynians and the lack of promoter substances in the grain [13].Approximately 30% of the population in developing countries, and about 10% of Americans and Canadians, suffer from Zn shortages [14]. It is estimated that 17.3% of the entire world population is at risk of inadequate Zn consumption, and Zn shortage leads to an estimated annual death rate of 433,000 children under the age of 5 [15]. It was recently found that in Great Britain, Zn consumption in about a quarter of teenagers is lower than the Lower Reference Nutrient Intake (LRNI).There are numerous strategies for improving the intake of micronutrients with plant-based diets and bolstering the condition of plant nourishment in order for microelements to reach food, such as rice diversification, mineral supplementation, enrichment after harvest and bio-diversification [16]. Plant breeding (for example genetic biofortification) and Zn fertilizer application (for example agronomic biofortification) are two important agricultural tools for improving Zn concentration in ...

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Section: Quality Properties Of Grain and Doughsupporting

confidence: 51%

Effect of Habitat and Foliar Fertilization with K, Zn and Mn on Winter Wheat Grain and Baking Qualities

et al. 2020

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“…Silva et al (2014) constataram a influência da época de semeadura na força de glúten de sete cultivares de trigo, o que também salienta o efeito que o ambiente exerce sobre esta variável. Os autores observaram correlação negativa entre a força de glúten e o rendimento de grãos.…”

Section: Methodsunclassified

“…Valores elevados de força de glúten podem estar associados ao maior acúmulo de proteínas (Pinnow et al, 2013), o que demanda maior consumo de carboidratos. O aumento do conteúdo de proteínas causa, portanto, redução do acúmulo de amido e, consequentemente, redução do rendimento de grãos (Schmidt et al, 2009;Silva et al, 2014).…”

Section: Methodsunclassified

Número ideal de amostras para classificação comercial de cultivares de trigo no Brasil

Castro

Caierão

Silva

et al. 2016

Pesq. agropec. bras.

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Resumo: O objetivo deste trabalho foi estimar o número ideal de amostras, para a classificação comercial de cultivares de trigo (Triticum aestivum) quanto à média de força de glúten, no Rio Grande do Sul e no Paraná, principais estados produtores de trigo do Brasil. Resultados de análises de alveografia de amostras de grãos, provenientes de ensaios de competição de três cultivares de trigo (até 280 ensaios, em 11 anos), foram utilizados. O número ideal de amostras foi estimado com base nas propriedades da distribuição amostral da média, por região de adaptação, nos estados do Rio Grande do Sul e do Paraná. O número ideal variou de 13 a 22, 30 a 49, e 121 a 197 amostras por estado, respectivamente, para a margem de erro de 30, 20 e 10 unidades de força de glúten (W), com, no mínimo, 7, 16 e 63 amostras por região de adaptação e por estado, para a margem de erro de 30, 20 e 10 W, respectivamente. O número ideal de amostras para a classificação comercial de cultivares de trigo, no Rio Grande do Sul e no Paraná, é no mínimo de 13 amostras, por estado, e 7 de amostras, por região de adaptação e por estado, para a margem de erro de 30 W, valores que são superiores aos utilizados para a classificação pelos obtentores.

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“…Optimising grain yield and food quality are crucial for wheat crop competitiveness. Improvements may be feasible based upon the selection of adapted cultivars and adequate management practices [1]. Grain yield and seed quality of wheat are dependent on environmental conditions, genetic factors, crop management, and the interaction between these influences [2].…”

Section: Introductionmentioning

confidence: 99%

Bread making potential of Triticum aestivum and Triticum spelta species

2020

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AbstractThe aim of this study was to assess the effect of two winter wheat species: Triticum aestivum ssp. vulgare, and Triticum spelta, cultivated in different percentage of cereals in crop rotation, on their bread making potential. The analyzed grain samples were obtained from a field experiment conducted during three years 2014-2016 at the Experimental Station in Osiny (51°35’, 21°55’), Institute of Soil Science and Plant Cultivation, State Research Institute, Puławy, Poland. The experiment was established following different percentages of shared cereals in crop rotation (SCCR): 50, 75 and 100%. Wheat cultivation was performed in accordance with good agricultural practice standards. Protein content, gluten content, Zeleny sedimentation index and alveograph properties were determined. Wheat species strongly influenced bread potential. The Triticum aestivum compared to Triticum spelta was characterized by significantly higher gluten quality and Zeleny sedimentation index as well as better alveograph properties. Common wheat showed the highest baking value (W). Spelt wheat was characterized by the lowest tenacity (P) and the highest extensibility (L). Moreover, the percentage of cereals in crop rotation had an effect on grain and dough quality parameters. Cultivation of wheat in 100% share of cereals resulted in the lowest grain and dough quality.

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<b>Grain yield and baking quality of wheat under different sowing dates

Cited by 22 publications

References 28 publications

Effect of Habitat and Foliar Fertilization with K, Zn and Mn on Winter Wheat Grain and Baking Qualities

Effect of Habitat and Foliar Fertilization with K, Zn and Mn on Winter Wheat Grain and Baking Qualities

Número ideal de amostras para classificação comercial de cultivares de trigo no Brasil

Bread making potential of Triticum aestivum and Triticum spelta species

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