Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density

Abstract

Flour from old varieties are usually considered very weak flours, and thus difficult to use in breadmaking especially when processed as Italian “Tipo 2” flour. Hence, the aim of our study was to understand if agronomic treatments can be used to improve flour processability and the quality of three old wheat varieties. An experimental strip-plot scheme was used: three old wheat varieties (Andriolo, Sieve, Verna), two seeding densities, three levels of nitrogen fertilization (N35, N80, and N135), and two levels of foliar sulfur fertilization. Analyzed parameters related to kernel composition, dough rheology and bread quality. Sulfur and nitrogen treatments significantly affected protein composition and dough alveograph strength, which increased by about 34% with nitrogen fertilization, and by about 14% with the sulfur treatment. However, only nitrogen fertilization affected bread characteristics. Crumb density significantly decreased from N35 to N135, while springiness and cohesiveness increased. On the other hand, sulfur did not improve breads. This highlight the importance of performing breadmaking tests in addition to the rheological determinations. The poor technological performance of old wheat flours can be improved with agronomical treatments designed to obtain higher-quality bread.

Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?

“…were negatively affected by this expansion of market. Fortunately, through production differentiation strategies, such as rediscover of autochthonous varieties and of ancient wheat cultivars (Cappelli et al, 2018;Guerrini et al, 2020), through the connection with the territory (Mundler & Laughrea, 2016), and by the assessment and reduction of environmental impact (Recchia, Cappelli, Cini, Garbati Pegna, & Boncinelli, 2019), these companies were able to carve out their market niche. But what happens in the event of a crisis of planetary dimensions like the COVID-19 pandemic?…”

Effects of Drought Stress on Some Agronomic and Morpho-Physiological Traits in Durum Wheat Genotypes

“…Hence, agro-morphological assessments might be useful to improve the successive operations of wheat processing and transformation. In particular, the selection of cultivars resistant to drought stress and the adoption of correct agronomic treatments [9] might prevent problems and complications during essential operations of wheat milling and flour processing [10]. Moreover, the development, selection, and cultivation of durum wheat cultivars resistant to drought stress which do not need significant input of fertilizers might decrease carbon and water footprints, reducing environmental impacts [11].…”

Effect of addition of dried potato pulp on selected quality characteristics of shortcrust pastry cookies

“…A head with a measurement range of up to 100 N was used for the measurements. Based on the measurements, the maximum force F max (N) and energy E (mJ) needed to cut the cookie [ 19 , 20 ] were calculated. The final result of tensile tests is a mean of five replications.…”