Starch and Dough-Related Properties of Wheat (Triticum aestivum L.) Exposed to Varying Temperatures and Radiances after Anthesis

Abstract

With the increase in global warming and solar radiation, the starch quality and dough properties of wheat have also been affected to some negative extent. To prepare for the effects of future climate change, we explored the effects of different temperatures and radiation on the properties of wheat starch and dough. Six sowing dates for four wheat varieties were selected for this study. The seedling population on the first sowing date (S1) was 300 × 104 plants ha−1, which increased by approximately 10% after the subsequent sowing date. The results showed that a delay in sowing time increased the daily mean temperature after anthesis and decreased the effective accumulated temperature and cumulative solar radiation. When the daily mean temperature increased 0.32 °C after anthesis, the total starch content decreased 1.2 %, the sedimentation value increased by 14.19 s, the water absorption increased 0.62 %, the dough development time increased 0.4 min, and the dough stability time increased 0.28 min. The gelatinization and dough properties of wheat starch were not only related to the daily mean temperature, but were also significantly related to the effective accumulated temperature and cumulative solar radiation. The results showed that the starch and dough properties of wheat are also related to the cumulative radiation temperature after anthesis. Compared with radiation, temperature is the main climatic factor affecting the formation of wheat starch and dough.

Quality of Winter Wheat Flour from Different Sowing and Nitrogen Management Strategies: A Case Study in Northeastern Poland

“…The water absorption capacity of flour is an important parameter that affects the quality of baked goods [117,118]. In the present study, delayed sowing increased the water absorption capacity of flour (by 1.1%p), and similar results were reported by Zhang et al [119] (increase of 3.4%p). The observed increase in the water absorption capacity of flour could be due to the fact that late-sown wheat plants were exposed to high temperatures during grain ripening, which contributed to protein accumulation at the expense of the synthesis and storage of carbohydrates [99,120].…”

“…In the present study, delayed sowing (+28 days) increased the dough development time by 6%. A similar relationship between the sowing date and dough development time was reported by Zhang et al [119] in China. The influence of sowing density on the dough development time appears to be more ambiguous.…”

“…The dough stability was highest when winter wheat was sown late (+ 28 days) at the highest density (400 grains m −2 ) and supplied with 100 + 40 kg N ha −1 . In the work of Zhang et al [119], the dough stability increased by 17% when sowing was delayed by 50 days. In turn, Dong et al [93] reported that early sowing, a high sowing density, and a high N rate applied in FN had a positive impact on dough stability.…”

“…In turn, Han and Yang [124] and Hao et al [111] found that a higher sowing density shortened the dough development time. In the work of Zhang et al [119], the dough development time was influenced by the interaction between the sowing density and N rate. In their study, an increase in the sowing density shortened the dough development time in the absence of N fertilization, but the N rate of 240 kg ha −1 prolonged dough development.…”

Exploring the Nexus Between Weather Variables and Wheat Quality Across Different Sowing Dates and Varieties: A Comprehensive Correlation Study

“…Here are some findings related to quality parameters: The delayed crop sowing significantly increased the protein content of wheat grains, the hectoliter weight decreased significantly with delayed crop sowing, the wet gluten content of wheat grain was increased significantly with delay in sowing dates (Anureet et al, 2010). There is evidence that the amount of total starch decreases as temperature rises (Zhang et al, 2023). Impact of weather variables on quality parameters informs decisions on sowing, variety selection and crop management.…”