Responses of breadmaking quality to sulphur in three wheat varieties

The effect of sulphur and nitrogen fertilization on grain yield and technological quality of spring wheat

“…Some of the interaction between N and S metabolism comes from o-acetylserine, the immediate precursor of cysteine that does not itself contain S. For assimilation of sulphate to occur, plants must contain adequate levels of this precursor, and as an amino acid its concentration is dependent on N nutrition (Hesse et al 2004). Sulphur is an important component of protein in wheat, being a constituent of SH-containing amino acids that enhance the quality of protein for baking (Zhao et al 1999). Interchain disulphide bonds formed by the S-rich subunits of the gliadins and glutenins that comprise gluten influence the elasticity of dough by stabilizing the polymer network formed by gluten molecules (Shewry et al 2002).…”

“…Gluten and starch content in the grain were determined by nearinfrared spectroscopy with a Perten Instruments Inframatic 9200 grain analyser (LECO Corp., USA). Total protein content in the grain was calculated as 5.7 × N content (Zhao et al 1999). …”

“…Much less emphasis is placed on fertilization with other mineral nutrients, including S (Zhao et al 1999). Grain S concentrations lower than 1.2 mg/g and grain N:S ratio higher than 17:1 appear to be critical values for S deficiency with regard to yield (Randall et al 1981).…”

Efficiency of Fertilization and Utilization of Nitrogen and Sulphur by Spring Wheat

“…The addition of S to N application significantly increased the yield of grain and straw, the content and uptake of N, and the decrease of HI N ( Table 1). Also in studies of Podleśna et al [16], S fertilization increased the N index harvest compared to objects without S. Similarly, a response to S fertilization has been reported by a number of researchers [17][18][19]. Przygocka-Cyna and Grzebisz [20][21] indicate that S fertilization can lead to a reduction in N content in the grain as a result of the grain yield increase, and described the phenomenon as the effect of dilution.…”

Effects of sulfur fertilization on wheat production and industrial quality (Triticum aestivum)

“…Recently, sulfur deficiencies in certain soils have been observed due to a decrease in sulfur deposition caused by industrial atmospheric acid (Flaete et al, 2005), random sulfur additions to soils using fertilizers containing N and P (Hagel, 2000a;Zhao et al, 1995) and increased soil removal as a result of higher crop yields. Regarding the level of extraction, breadmaking varieties have grain sulfur concentrations that are approximately 10% higher than those not of bread quality because good-quality varieties have higher concentrations of protein (Zhao et al, 1999c). However, the total absorption is generally similar, although bread wheat varieties contain more sulfur in their grain, as the non-bread quality varieties tend to have higher yields.…”