Claim · model-written summary
Nitrogen fertilizer applied without sulfur significantly increased optimum dough work input in laboratory and industrial tests.
- Taxon
- bread wheat
Triticum aestivume0 - Material
- Otanee0
- Treatment
- nitrogen (N) fertilizer was applied without sulfur fertilizer (S)e0
- Outcome
- optimum mechanical dough development (MDD) work input (WI)e0
- Direction
- increasede0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“using the bread wheat ( Triticum aestivum ) cultivar Otane. Wheat flours from both trials were evaluated for physical dough properties under laboratory conditions and also under industrial conditions in the second trial. The laboratory and industrial optimum mechanical dough development (MDD) work input (WI) significantly increased when nitrogen (N) fertilizer was applied without sulfur fertilizer (S) during crop cultivation. With combined N and S fertilization, laboratory and industrial WI remained close to levels for grain grown without fertilizer”
Title
A. R. Wooding; S. Kavale; A. J. Wilson; et al. Cereal Chemistry 2000. doi:10.1094/cchem.2000.77.6.791
Other claims from this paper (15)
- Intervention effect Combined nitrogen and sulfur fertilization kept laboratory and industrial work input close to the levels of unfertilized grain.
- Intervention effect Sulfur fertilization reduced extensigraph resistance to extension (Rmax).
- Intervention effect Sulfur fertilization increased extensigraph extensibility (Ext).
- Intervention effect Changes in work input, Rmax and Ext due to sulfur fertilization did not significantly affect loaf volume, crumb grain or bake score.
- Association Laboratory work input correlated significantly with mixograph development time, except in the SN1 trial.
- Association Laboratory work input correlated significantly with farinograph development time.
- Association Work input and Rmax increased as nitrogen fertilizer and flour nitrogen increased, at different rates.
- Intervention effect Applying nitrogen fertilizer to improve dough strength disproportionately and disadvantageously increased work input.
- Intervention effect Sulfur fertilization could temper the disproportionate increase in work input caused by nitrogen fertilizer.
- Recommendation An optimum N:S fertilizer ratio of 3:1 is indicated for bread wheat.
- Association Flour N:S ratios below 12.5 kept work input at levels desirable for an industrial bakery.
- Method / resource MDD mixers appeared more responsive than the mixograph and farinograph when measuring mixing requirements.
- Method / resource MDD mixers correlated better with industrial performance than the mixograph and farinograph.
- Intervention effect Combined nitrogen and sulfur fertilization weakened the nexus between work input and Rmax in the first trial.
- Association The nexus between work input and Rmax remained strong in the second trial.