Abstract
Irrigation is an important factor influencing yield and grain quality of bread wheat (Triticum aestivum L.). In the present study, we investigated the effect of different water regimes systems on yield components and grain quality characteristics of the bread wheat cultivar Gemmeiza 9 grown in the Nile Delta during two growing seasons. Four water regimes were compared that corresponded to three irrigations (I3) and four irrigations (I4) at 30 days intervals, and five irrigations (I5) and six irrigations (I6) at 25 days intervals. Increasing number of irrigations up to five increased yield and its components but significantly decreased bran, protein and gluten percentages and drastically changed dough characteristics assessed by both farinograph and extensograph. Water absorption and dough stability time measured by the farinograph and dough resistance to extension assessed by the extensograph significantly decreased while dough weakness and extensibility, respectively assessed by the farinograph and extensograph, increased with the number and frequency of irrigation. Flour percentage as well as bran, ash and carbohydrates concentration were significantly associated to thousand kernel weight, while gluten concentration, water absorption, dough stability time and weakness appeared to be driven by protein concentration of the grain. Different compromises between grain yield and technological and rheological qualities can be obtained by managing irrigation number and frequency.
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Claims 9
Claim · model-written summary
Increasing irrigations up to five increased bread wheat yield and its components.
- Taxon
- bread wheat
Triticum aestivume0 - Material
- Gemmeiza 9e0
- Treatment
- Increasing number of irrigations up to fivee1
- Outcome
- yield and its componentse1
- Direction
- increasede1
- Setting
- Nile Deltae0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we investigated the effect of different water regimes systems on yield components and grain quality characteristics of the bread wheat cultivar Gemmeiza 9 grown in the Nile Delta during two growing seasons”
e1“Increasing number of irrigations up to five increased yield and its components but significantly decreased bran, protein and gluten percentages and drastically changed dough characteristics assessed by both farinograph and extensograph”
Claim · model-written summary
Increasing irrigations up to five significantly decreased bran, protein and gluten percentages of bread wheat grain.
- Taxon
- bread wheatTriticum aestivume0
- Material
- Gemmeiza 9e0
- Treatment
- Increasing number of irrigations up to fivee1
- Outcome
- bran, protein and gluten percentagese1
- Direction
- significantly decreasede1
- Setting
- Nile Deltae0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we investigated the effect of different water regimes systems on yield components and grain quality characteristics of the bread wheat cultivar Gemmeiza 9 grown in the Nile Delta during two growing seasons”
e1“Increasing number of irrigations up to five increased yield and its components but significantly decreased bran, protein and gluten percentages and drastically changed dough characteristics assessed by both farinograph and extensograph”
Claim · model-written summary
Different water regimes significantly decreased farinograph water absorption and dough stability time of bread wheat.
- Taxon
- bread wheatTriticum aestivume0
- Material
- Gemmeiza 9e0
- Treatment
- different water regimes systemse0
- Outcome
- Water absorption and dough stability timee2
- Direction
- significantly decreasede2
- Setting
- Nile Deltae0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we investigated the effect of different water regimes systems on yield components and grain quality characteristics of the bread wheat cultivar Gemmeiza 9 grown in the Nile Delta during two growing seasons”
e2“Water absorption and dough stability time measured by the farinograph and dough resistance to extension assessed by the extensograph significantly decreased”
Claim · model-written summary
Different water regimes significantly decreased extensograph dough resistance to extension of bread wheat.
- Taxon
- bread wheatTriticum aestivume0
- Material
- Gemmeiza 9e0
- Treatment
- different water regimes systemse0
- Outcome
- dough resistance to extensione2
- Direction
- significantly decreasede2
- Setting
- Nile Deltae0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we investigated the effect of different water regimes systems on yield components and grain quality characteristics of the bread wheat cultivar Gemmeiza 9 grown in the Nile Delta during two growing seasons”
e2“Water absorption and dough stability time measured by the farinograph and dough resistance to extension assessed by the extensograph significantly decreased”
Claim · model-written summary
Increasing number and frequency of irrigation increased dough weakness and extensibility of bread wheat.
- Taxon
- bread wheatTriticum aestivume0
- Material
- Gemmeiza 9e0
- Treatment
- number and frequency of irrigatione3
- Outcome
- dough weakness and extensibilitye3
- Direction
- increasede3
- Setting
- Nile Deltae0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we investigated the effect of different water regimes systems on yield components and grain quality characteristics of the bread wheat cultivar Gemmeiza 9 grown in the Nile Delta during two growing seasons”
e3“while dough weakness and extensibility, respectively assessed by the farinograph and extensograph, increased with the number and frequency of irrigation”
Claim · model-written summary
Flour percentage and bran, ash and carbohydrate concentrations were significantly associated with thousand kernel weight in bread wheat.
- Taxon
- Bread WheatTriticum aestivumt0
- Outcome
- Flour percentage as well as bran, ash and carbohydrates concentratione4
- Comparator
- thousand kernel weighte4
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Bread Wheat”
e4“Flour percentage as well as bran, ash and carbohydrates concentration were significantly associated to thousand kernel weight”
Claim · model-written summary
Gluten concentration, water absorption and dough stability time of bread wheat appeared to be driven by grain protein concentration.
- Taxon
- Bread WheatTriticum aestivumt0
- Organ / stage
- graine5
- Outcome
- gluten concentration, water absorption, dough stability timee5
- Comparator
- protein concentration of the graine5
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Bread Wheat”
e5“while gluten concentration, water absorption, dough stability time and weakness appeared to be driven by protein concentration of the grain”
Claim · model-written summary
Dough weakness of bread wheat appeared to be driven by grain protein concentration.
- Taxon
- Bread WheatTriticum aestivumt0
- Outcome
- weaknesse5
- Comparator
- protein concentration of the graine5
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Bread Wheat”
e5“while gluten concentration, water absorption, dough stability time and weakness appeared to be driven by protein concentration of the grain”
Claim · model-written summary
The authors recommend managing irrigation number and frequency to balance bread wheat grain yield against technological and rheological quality.
- Taxon
- Bread WheatTriticum aestivumt0
- Treatment
- managing irrigation number and frequencye6
- Outcome
- compromises between grain yield and technological and rheological qualitiese6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Bread Wheat”
e6“Different compromises between grain yield and technological and rheological qualities can be obtained by managing irrigation number and frequency”
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