Abstract
This study presents a versatile influence of sulphur (S) application on winter wheat – beginning with the influence on the grain yield and primary quality indices, followed by the one on the bread-making properties of flour and dough, and ending with the one on the quality indices of baked products. Field experiments were conducted at two locations on haplic Luvisol and calcaric Cambisol during five years. S was given as NS-fertilizers on the background of N100 during wheat tillering. Flour and dough properties for bread-making were determined by using a farinograph Brabender. The baking tests were carried out in laboratory conditions. The influence of S on the grain yield and quality, and bread-making properties of wheat depended on the year and location. As the average of field experiments conducted at two locations, the application of S significantly increased the grain yield (r = 0.960). The increasing yields were accompanied by decreasing contents of wet gluten (r = 0.825). However, the significant positive (r = 0.938) effect of the S application on the Gluten index was revealed, which is a good predictor of the baking quality of wheat flour. The S addition by nitrogen fertilization resulted also in a positive shift of the N:S ratio in grains, which is better for the bread-making quality. The significant positive effects of the S application on the dough stability time (r = 0.898) and on the farinograph quality number (r = 0.917) were demonstrated. The loaf volume was significantly (r = 0.842) increasing under the influence of S. Thus, the application of S in parallel with increasing yields improved several bread-making parameters of wheat.
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Claims 8
Claim · model-written summary
Application of S significantly increased winter wheat grain yield (r = 0.960).
- Taxon
- wheat
Triticum aestivume1 - Treatment
- application of Se3
- Outcome
- grain yielde3
- Direction
- increasede3
- Value
- r = 0.960e3
- Setting
- two locations on haplic Luvisol and calcaric Cambisole2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The influence of S on the grain yield and quality, and bread-making properties of wheat depended on the year and location”
e2“Field experiments were conducted at two locations on haplic Luvisol and calcaric Cambisol during five years”
e3“As the average of field experiments conducted at two locations, the application of S significantly increased the grain yield (r = 0.960)”
Claim · model-written summary
Increasing yields were accompanied by decreasing wet gluten contents in wheat (r = 0.825).
- Taxon
- wheatTriticum aestivume1
- Outcome
- contents of wet glutene4
- Direction
- decreasinge4
- Value
- r = 0.825e4
- Setting
- two locations on haplic Luvisol and calcaric Cambisole2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The influence of S on the grain yield and quality, and bread-making properties of wheat depended on the year and location”
e2“Field experiments were conducted at two locations on haplic Luvisol and calcaric Cambisol during five years”
e4“The increasing yields were accompanied by decreasing contents of wet gluten (r = 0.825)”
Claim · model-written summary
S application had a significant positive effect on the Gluten index of wheat (r = 0.938).
- Taxon
- wheatTriticum aestivume1
- Treatment
- S applicatione5
- Outcome
- Gluten indexe5
- Direction
- positivee5
- Value
- r = 0.938e5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The influence of S on the grain yield and quality, and bread-making properties of wheat depended on the year and location”
e5“The significant positive (r = 0.938) effect of the S application on the Gluten index was revealed”
Claim · model-written summary
S application had a significant positive effect on dough stability time of wheat (r = 0.898).
- Taxon
- wheatTriticum aestivume1
- Treatment
- S applicatione6
- Outcome
- dough stability timee6
- Direction
- positivee6
- Value
- r = 0.898e6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The influence of S on the grain yield and quality, and bread-making properties of wheat depended on the year and location”
e6“The significant positive effects of the S application on the dough stability time (r = 0.898) and on the farinograph quality number (r = 0.917) were demonstrated”
Claim · model-written summary
S application had a significant positive effect on the farinograph quality number of wheat (r = 0.917).
- Taxon
- wheatTriticum aestivume1
- Treatment
- S applicatione6
- Outcome
- farinograph quality numbere6
- Direction
- positivee6
- Value
- r = 0.917e6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The influence of S on the grain yield and quality, and bread-making properties of wheat depended on the year and location”
e6“The significant positive effects of the S application on the dough stability time (r = 0.898) and on the farinograph quality number (r = 0.917) were demonstrated”
Claim · model-written summary
Loaf volume increased under the influence of S (r = 0.842).
- Taxon
- wheatTriticum aestivume1
- Treatment
- influence of Se7
- Outcome
- loaf volumee7
- Direction
- increasinge7
- Value
- r = 0.842e7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The influence of S on the grain yield and quality, and bread-making properties of wheat depended on the year and location”
e7“The loaf volume was significantly (r = 0.842) increasing under the influence of S”
Claim · model-written summary
S addition by nitrogen fertilization shifted the N:S ratio in wheat grains positively.
- Taxon
- wheatTriticum aestivume1
- Treatment
- S addition by nitrogen fertilizatione0
- Outcome
- N:S ratio in grainse0
- Direction
- positive shifte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The influence of S on the grain yield and quality, and bread-making properties of wheat depended on the year and location”
e0“The S addition by nitrogen fertilization resulted also in a positive shift of the N:S ratio in grains, which is better for the bread-making quality”
Claim · model-written summary
The influence of S on wheat grain yield and quality depended on year and location.
- Taxon
- wheatTriticum aestivume1
- Outcome
- grain yield and qualitye1
- Setting
- the year and locatione1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The influence of S on the grain yield and quality, and bread-making properties of wheat depended on the year and location”
The same questions in other papers
sulfur atom · quality: general · Triticum aestivum (wheat)Results differ
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- no effect
- no effect
- negative
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43 papers in the same direction as this paper · 7 in the opposite direction
- negative
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See all 51 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.