Baking quality of winter wheat (Triticum aestivum l.) is influenced by fractionation of nitrogen fertilization
Date
2019-03-05
Authors
Hellemans, T.
Dewitte, K.
De Leyn, I.
Haesaert, G.
Eeckhout, M.
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Nitrogen (N) fertilization is one of the most common agronomic practice to increase wheat grain yield and protein content. However, the beneficial effects of nitrogen fertilization on grain yield and quality vary significantly [1]. The objective of the study was to understand the effect of total applied N and in fractions on the wheat grain protein composition and flour functionality under western European growth conditions. A field trial with five winter wheat (Triticum aestivum L.) cultivars, fertilized with 3 N-rates (suggested, -30% and +30%) applied in 3 or 4 fractions, were studied for grain yield and kernel characteristics, whole meal and flour composition and functionality. Flour quality was analyzed by baking tests and an elaborate screening of the bread quality. A significant interaction between total N and fractionation was observed for both yield and protein content whereas protein composition (gluten index, Farinograph water absorption and Alveograph P/L) was solely influenced by the fractionation of N application. Applying N in four fractions resulted in an overall 3.7% increase in loaf volume compared to three N-fractions. Principal component analysis illustrated the major contribution of starch related properties to end-product quality of bread, and a prominent genotype-effect which was observed throughout the study
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Soils and Crops Workshop