Effects of a late N fertiliser dose on storage protein composition and bread volume of two wheat varieties differing in quality

Roßmann, Anne; Scherf, Katharina Anne; Rühl, Gerhard; Greef, Jörg‐Michael; Mühling, Karl H.

doi:10.1016/j.jcs.2020.102944

Cited by 20 publications

(13 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Statistical analysis revealed a positive linear correlation between crumb moisture content and dough yield (r = 0.65, p < 0.05). The lack of a significant impact of the N 2 dose as compared to the N 1 on the assessment of bread volume, the Dallmann porosity index of crumb, and the crumb moisture content from hybrid cultivars suggest the possibility of obtaining flour of very good baking value with a lower N dose used [4]. A study by Vazquez et al [43] showed that it is possible to modulate the wheat grain and flour for bread according to the nitrogen regime, although it is necessary to understand the genotype-environment relationship.…”

Section: The Flour Baking Quality Assessmentmentioning

confidence: 99%

“…A study by Vazquez et al [43] showed that it is possible to modulate the wheat grain and flour for bread according to the nitrogen regime, although it is necessary to understand the genotype-environment relationship. Increasing the content of protein in the grain under the impact of nitrogen fertilisation does not directly affect the increased volume of the bread made from flour obtained from such grain [4]. It is important to minimise the environmental issues associated with late N usage, thus it is significant to know what dosage and fertiliser form, as well as date of N fertilisation would be necessary to obtain the desired baking traits of wheat cultivars [43].…”

Section: The Flour Baking Quality Assessmentmentioning

confidence: 99%

“…With its high content of complex carbohydrates, wheat grain is a significant source of the energy provided in food, particularly due to the high contribution of cereal products (flour, groats, flakes, pasta, bread) in the daily diet of people. What is more, it constitutes a basic and valuable source of protein, minerals (P, K, Ca, Mg and micronutrients), B group vitamins, dietary fibre, and antioxidants, being at the same time one of the major allergens [3,4].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

et al. 2020

View full text Add to dashboard Cite

The study assessed the quality parameters of grain and flour, the rheological properties of dough and the quality of bread prepared from flour of hybrid cultivars of wheat in comparison with population cultivars of wheat. As the interest in wheat hybrids cultivars from the agricultural and milling industry is growing, their technological value of grain and flour was evaluated at two levels of nitrogen fertilisation (N1—110 kg/ha, N2—150 kg/ha). Increasing the fertilisation (N2) produced a significant influence on the crude protein and gluten content in the flour, as well as the moisture of the crumb and the yield of the dough without impacting other rheological traits and parameters of bread baking process. The performed principal component analysis (PCA) allowed for identification of the best cultivars among the studied wheat cultivars (Hybery and Hyvento). The hybrid cultivar Hyvento was characterised by favourable qualitative traits of the grain (vitreousness, crude protein content) and rheological parameters of the dough (bread volume), however, it had lower baking quality parameters. Among the hybrid cultivars, the best applicability for baking purposes was Hybery due to the favourable values of the baking process parameters and bread quality (bread yield, bread volume, Dallmann porosity index of crumb). Hybrid cultivars of wheat can therefore be used for the production of bread and be an alternative in agricultural production for population cultivars, which will contribute to filling the knowledge gap for the hybrid wheat cultivars.

show abstract

Section: The Flour Baking Quality Assessmentmentioning

confidence: 99%

Section: The Flour Baking Quality Assessmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The contribution of post-anthesis N uptake, in comparison with the pre-anthesis stored N, which is subsequently translocated to the spikes during late leaf senescence [10], can vary from 5-40% of the final total grain N [11]. The clear effect of a late N fertilization on the increase in the amount of grain protein quantity has been tested and verified in several works [5,6,12,13], while its influence on the change in the gluten protein composition and dough properties seems to be less significant, although opposing opinions are reported in the literature [7,14,15]. Martre et al [7] and Triboi et al [15] claimed that variations in the gluten protein composition are not influenced by the timing or rate of fertilization, and that increases in all the gluten protein fractions can be observed for a higher N supply.…”

Section: Introductionmentioning

confidence: 92%

“…The results of our study confirm that late N fertilization could be an efficient agronomic practice to increase the GPC of high protein wheat cvs. An additional 30 kg N ha −1 applied at heading in humid Mediterranean conditions [5,10] or in temperate continental growing areas [12,37] is an excellent source of N during grain filling, even in soil with a high N content [7].…”

Section: Effect Of Late-season N Fertilizationmentioning

confidence: 99%

Effect of Nitrogen Fertilization and Fungicide Application at Heading on the Gluten Protein Composition and Rheological Quality of Wheat

2021

View full text Add to dashboard Cite

Optimizing the bread-making quality properties of flour is currently one of the main aims of the bakery industry. Therefore, this study has investigated the effects of N fertilization and fungicide application at wheat heading on the protein content (GPC), gluten composition and rheological properties of wheat. Field experiments were carried out in North-West Italy over a 3 year period, on a high protein cultivar of soft winter wheat. Grain samples were collected for each agronomic treatment at four ripening timings, from the milk stage to the final combine harvesting, and the contents of the different gluten fractions were quantified. The late N fertilization increased the GPC (+1.2%) and dough strength (W) (+22%) as a result of a similar enhancement of all the gluten protein fractions, while the fungicide application slightly reduced the GPC (−0.3%) and W (−4%), mainly because of a dilution of the gliadin content, due to the significantly higher grain yield (+8.6%) and thousand kernel weight (+5.5%). These agronomic practices did not modify the gluten composition significantly, expressed as the relative ratio between the gliadins (glia) and the high (HMW) and low (LMW) molecular weight glutenins (gs), and confirmed by the accumulation trend of the different protein fractions during ripening. The year resulted to have the most marked effect on the gluten protein fraction ratios and alveographic parameters. The lowest W was observed in 2015, and although the highest GPC was recorded for the same year, the lowest gs/glia ratio was also observed. Instead, 2016 showed the highest gs/glia and HMW-gs/LMW-gs (H/L) ratios, and also the highest P/L value (2.2). In 2015, a slightly higher temperature during the ripening stage resulted in a greater increase in the γ-gliadin enriched fraction than the α/β gliadin ones, and marked differences were noted in the rheological traits. This field experiment has highlighted the interactive role of environmental and agronomic factors on the content and quality of gluten proteins and their bread-making ability, thus making a further contribution to the development of an integrated crop strategy for the cultivation of high protein wheat in humid Mediterranean areas.

show abstract

Chemistry of wheat gluten proteins: Quantitative composition

Wieser¹,

Koehler²,

Scherf

2022

Cereal Chem

View full text Add to dashboard Cite

Background and Objectives: Wheat is essential to secure nutrition for the world's population. Its unique processing properties are largely determined by gluten protein content and composition.Findings: Gluten proteins are subdivided into gluten protein types, α-, γ-, ω1,2-, and ω5-gliadins and high-molecular-weight glutenin subunits and lowmolecular-weight glutenin subunits. The overall content and relative proportions of these types vary considerably depending on different genetic and environmental factors and mutual interactions. Conclusion: This review summarizes the latest developments related to the chemistry of gluten and how species and variety, as well as soil type, weather conditions, atmospheric CO 2 concentration, diseases, and fertilization with nitrogen, sulfur, phosphorus, potassium, and other minerals affect wheat gluten protein composition. Significance and Novelty: Significant progress has been made to study the effect of different factors on gluten composition. However, comparisons between studies are almost impossible, because of the huge variability in experimental setups, environmental conditions and varieties studied. This calls for a need to develop common guidelines on how to set up experiments, on which parameters to investigate and on which procedure to use to improve comparability and reproducibility of the results.

show abstract

Effects of a late N fertiliser dose on storage protein composition and bread volume of two wheat varieties differing in quality

Cited by 20 publications

References 20 publications

A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

Effect of Nitrogen Fertilization and Fungicide Application at Heading on the Gluten Protein Composition and Rheological Quality of Wheat

Chemistry of wheat gluten proteins: Quantitative composition

Contact Info

Product

Resources

About