Influence of nitrogen, environment, and cultivars on the industrial quality of wheat

Silva, Raphael Rossi; Zucareli, Claudemir; Fonseca, Inês Cristina de Batista; Gazola, Diego; Riede, Carlos Roberto

doi:10.5433/1679-0359.2019v40n6p2571

Cited by 3 publications

(5 citation statements)

References 19 publications

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“…The grain of the Hyena, Hyfi, Hypocamp, Hyvento, Belissa, and Hondia cultivars obtained under conditions of higher nitrogen fertilisation (N 2 ) did not match the quality number of the Hyking cultivar (N 1 ), which indicates that the cultivar's factor allows the studied cultivars to be distinguished in terms of their potential suitability for food processing. Statistical analysis did not confirm significant differentiation of the remaining rheological traits of the dough, for hybrid as well as population cultivars with an increased N dose, which, in contrast, coincides with the results obtained by Silva et al [44]. Strong negative linear correlations were observed between the quality number and degree of softening, as well as between the dough stability and degree of softening [40].…”

Section: Flour Water Absorption and Rheological Properties Of Doughsupporting

confidence: 78%

“…However, the Hymalaya, Hyena, Hyfi, and Hyking hybrid cultivars were found to have similar or higher values of this parameter than the Hondia population cultivar. The influence of the cultivar factor on significant differentiation of the flour water absorption and other traits of the wheat dough was also confirmed by Warechowska et al [29] and Silva et al [44]. Increased water absorption of flour with the increased N dose was determined at the range between 0.9 and 2.0% in the population cultivars and between 1.5 and 2.1% in the hybrid cultivars.…”

Section: Flour Water Absorption and Rheological Properties Of Doughsupporting

confidence: 52%

“…[40,45]. As stated by Silva et al [44], extension of the dough development time and stability is caused by increased total protein content, and dough with such parameters is obtained from flour with high gluten and HMW glutenin content. In the present study, a positive linear correlation was observed between dough development time and crude protein content (r = 0.63, p < 0.05), wet gluten (r = 0.65, p < 0.05) and dry gluten (r = 0.60, p < 0.05).…”

Section: Flour Water Absorption and Rheological Properties Of Doughmentioning

confidence: 99%

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

et al. 2020

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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.

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Section: Flour Water Absorption and Rheological Properties Of Doughsupporting

confidence: 78%

Section: Flour Water Absorption and Rheological Properties Of Doughsupporting

confidence: 52%

Section: Flour Water Absorption and Rheological Properties Of Doughmentioning

confidence: 99%

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

et al. 2020

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“…In conventional tillage and in reduced tillage systems, the wheat yield and grain quality parameters are functions of the interaction of many agronomic and environmental factors. In particular, the variety profile, availability of nitrogen (N) and also hydrothermal factors (temperature, precipitation) are main factors for protein accumulation during grain filling (Hadnadev et al 2013, Silva et al 2019). One of the most important wheat traits that determines the selection of wheat cultivars for improved quality traits is the protein content, which determines the viscoelastic properties of the wheat dough.…”

Section: Introductionmentioning

confidence: 99%

“…Rachoń et al (2015) andSilva et al (2019) Troccoli et al (2022),. for durum wheat grown in CT and NT systems in long-term monoculture, the dough strain work ranged from 142.9 (CT) to 139.5 .…”

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confidence: 98%

Bread-Making Potential and Yielding of Hybrid Wheat Under Varied Agronomic and Environmental Factors

Buczek

Belcar

Gawęda

et al. 2022

Acta Universitatis Cibiniensis. Series E: Food Technology

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The purpose of this study was to determine the effect of simplified tillage systems (RT, NT) in comparison with conventional tillage (CT) on technological grain quality and baking value, as well as of hybrid wheat grown under variable weather conditions. A three-year field trial experiment was conducted using a randomised block design, in triplicate. The factors studied were as follows: I - three tillage systems - no-tillage (NT), reduced (RT), and conventional (CT); II - two winter wheat cultivars ‘Hylux’ (cv. hybrid) and for comparison ‘Bogatka’ (cv. common). The use of CT and RT tillage systems compared to NT significantly increased yield by 8.9 and 7.7%, respectively, and selected grain quality parameters along with a more favorable gluten protein profile. The flour obtained, with water absorption above 58.0%, can be classified as strong flour with good farinographic and alveograph parameters. The genetic characteristics of the wheat cultivars determined the technological quality of the grain and the baking value, as well as the grain yield. For ‘Hylux’ cv. hybrid wheat, there was a higher yield and better grain quality, which contained significantly more gliadins and glutenins, and the flour was characterised by higher parameters that determine the preferred viscoelastic properties of the dough. The common ‘Bogatka’ wheat cv. accumulated higher contents of ω gliadins and LMW and HMW glutenin subunits in the grain, while for α/β and γ gliadin contents the difference was not significant. A fairly dry period (June–July) of wheat ripening reduced the grain yield but was favourable for higher values of quality characteristics, gluten protein fractions, as well as the farinographic (WAF, DDT, DS) and alveograph (W, P, L) parameters.

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Evaluation of heritability and genetic advance of some quality parameters in common wheat (Triticum aestivum L.) under genotype by environmental interaction

Tsenov¹,

Gubatov²,

Yanchev³

2022

AST

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Abstract. Growing conditions play a significant role in the yield and grain quality of winter wheat. Global climate changes and in particular in the meteorological situation in the regions typical for the crop presuppose conducting research on the newly created breeding materials for grain quality. The aim of the study is to determine the nature and magnitude of the change in important parameters of grain quality, under the influence of typical environmental conditions for growing common wheat. The working hypothesis suggests that most of the parameters have a good genetic basis that would allow the selection to lead to their increase. In a multi environmental field experiment involving five test locations over three consecutive years, changes in eight grain quality parameters were investigated reflecting different aspects of the end-use quality. The study involved 40 samples of wheat developed by the breeding company "Agronom" in the last 20 years. With the help of modern methods for statistical analysis, the effect of the main breeding factors "location", "year" and "genotype", the limits of variation and the correlations between them have been established. The real possibilities for selection and breeding of each parameter have been analyzed, against the background of the rest of the group. Quality parameters change significantly from the three factors studied. The interaction "genotype x year" has the strongest influence on each of them. The "location x genotype" interaction is not a factor that affects the parameters. Only Deformation energy shows a significant share of the genotype, while the other two factors have a negligible influence on it. Each of the studied parameters, without exception, changes both adequately (linearly, IPC1) and inadequately (nonlinearly, IPC2) when the conditions change during the studied seasons. This nature of change is the reason for the relatively weak positive correlations between the parameters, as well as for their low heritability coefficients in a broad sense. Against the background of the data, the values of Genetic advance are indicated, with which each of them can be increased by selection. There are both positive and negative correlations between the parameters, the direction and value of which must be taken into account in the attempt to change them. An effective selection can be made on the parameters Extensibility index, Deformation energy and P/L ratio which have the strongest genetic control (H2> 0.60), which against the background of the strong influence of the environment ("location", "year", "location x year”) can lead to genetic advantage with 12% (Extensibility index), 17% (Deformation energy), 51% (P/L) of their present value. A selection based on PC or Wet gluten content parameters that have a direct effect on overall quality can also be effective (H2 =0.58-0.63). Instead, it would be more prudent to monitor, not so much their quantitative, but their qualitative composition, the accumulation of known or new alleles of glutenins (Glu) and gliadins (Gli), for which there is specific information that they are directly related to high grain quality.

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Influence of nitrogen, environment, and cultivars on the industrial quality of wheat

Cited by 3 publications

References 19 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

Bread-Making Potential and Yielding of Hybrid Wheat Under Varied Agronomic and Environmental Factors

Evaluation of heritability and genetic advance of some quality parameters in common wheat (Triticum aestivum L.) under genotype by environmental interaction

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