Abstract
Fusarium head blight (FHB) is one of the major threats for wheat production worldwide. It reduces yield, quality, and feeding value of wheat grains. In addition, mycotoxins produced by Fusarium pathogens can have a negative effect on livestock and human health. The aim of this study was to assess changes in technological quality traits and end-use quality of winter wheat varieties after artificial inoculation with Fusarium spp. over three years. Differences in dough development duration and extensibility were measured as the means of relative reductions due to different environments and varieties’ characteristics. Differences in dough softening during kneading were determined as the means of relative increases due to FHB inoculation. In addition, dough had reduced strength, was stickier, and therefore was more difficult to handle, due to a decrease of the average energy value and resistance to extension in FHB-inoculated wheat, compared to naturally infected plants. Dough development time, stability, and resistance usually varied in a similar way, with FHB-resistant varieties showing a good response to FHB inoculation and maintaining good quality. Increasing the level of Fusarium spp. contamination in more FHB-susceptible wheat varieties worsened their technological quality, primarily, the sedimentation value and the gluten index, and hence had a negative effect on the rheological properties.
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Claims 10
Claim · model-written summary
Dough development duration and extensibility showed relative reductions that depended on environment.
- Taxon
- Winter Wheat
Triticum aestivumt0 - Outcome
- dough development duration and extensibilitye1
- Direction
- reductionse1
- Setting
- different environmentse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat End-Use Quality”
e1“Differences in dough development duration and extensibility were measured as the means of relative reductions due to different environments”
Claim · model-written summary
FHB inoculation increased dough softening during kneading in winter wheat.
- Taxon
- Winter WheatTriticum aestivumt0
- Treatment
- FHB inoculatione2
- Outcome
- dough softening during kneadinge2
- Direction
- increasese2
FusariumNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat End-Use Quality”
e0“The aim of this study was to assess changes in technological quality traits and end-use quality of winter wheat varieties after artificial inoculation with Fusarium spp. over three years”
e2“Differences in dough softening during kneading were determined as the means of relative increases due to FHB inoculation”
Claim · model-written summary
FHB-inoculated wheat had reduced dough strength compared with naturally infected plants.
- Taxon
- Winter WheatTriticum aestivumt0
- Treatment
- FHB-inoculated wheate3
- Outcome
- strengthe3
- Direction
- reducede3
- Comparator
- naturally infected plantse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat End-Use Quality”
e0“The aim of this study was to assess changes in technological quality traits and end-use quality of winter wheat varieties after artificial inoculation with Fusarium spp. over three years”
e3“dough had reduced strength, was stickier, and therefore was more difficult to handle, due to a decrease of the average energy value and resistance to extension in FHB-inoculated wheat, compared to naturally infected plants”
Claim · model-written summary
FHB-inoculated wheat dough was stickier than dough from naturally infected plants.
- Taxon
- Winter WheatTriticum aestivumt0
- Treatment
- FHB-inoculated wheate3
- Outcome
- stickiere3
- Direction
- increaseinferrede3
- Comparator
- naturally infected plantse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat End-Use Quality”
e0“The aim of this study was to assess changes in technological quality traits and end-use quality of winter wheat varieties after artificial inoculation with Fusarium spp. over three years”
e3“dough had reduced strength, was stickier, and therefore was more difficult to handle, due to a decrease of the average energy value and resistance to extension in FHB-inoculated wheat, compared to naturally infected plants”
Claim · model-written summary
FHB-inoculated wheat had a decrease in average energy value compared with naturally infected plants.
- Taxon
- Winter WheatTriticum aestivumt0
- Treatment
- FHB-inoculated wheate3
- Outcome
- average energy valuee3
- Direction
- decreasee3
- Comparator
- naturally infected plantse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat End-Use Quality”
e0“The aim of this study was to assess changes in technological quality traits and end-use quality of winter wheat varieties after artificial inoculation with Fusarium spp. over three years”
e3“dough had reduced strength, was stickier, and therefore was more difficult to handle, due to a decrease of the average energy value and resistance to extension in FHB-inoculated wheat, compared to naturally infected plants”
Claim · model-written summary
FHB-inoculated wheat had a decrease in resistance to extension compared with naturally infected plants.
- Taxon
- Winter WheatTriticum aestivumt0
- Treatment
- FHB-inoculated wheate3
- Outcome
- resistance to extensione3
- Direction
- decreasee3
- Comparator
- naturally infected plantse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat End-Use Quality”
e0“The aim of this study was to assess changes in technological quality traits and end-use quality of winter wheat varieties after artificial inoculation with Fusarium spp. over three years”
e3“dough had reduced strength, was stickier, and therefore was more difficult to handle, due to a decrease of the average energy value and resistance to extension in FHB-inoculated wheat, compared to naturally infected plants”
Claim · model-written summary
Dough development time, stability and resistance varied in a similar way across varieties.
- Taxon
- Winter WheatTriticum aestivumt0
- Material
- FHB-resistant varietiese4
- Outcome
- Dough development time, stability, and resistancee4
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat End-Use Quality”
e4“Dough development time, stability, and resistance usually varied in a similar way, with FHB-resistant varieties showing a good response to FHB inoculation and maintaining good quality”
Claim · model-written summary
FHB-resistant varieties responded well to FHB inoculation and maintained good quality.
- Taxon
- Winter WheatTriticum aestivumt0
- Material
- FHB-resistant varietiese4
- Treatment
- FHB inoculatione4
- Outcome
- maintaining good qualitye4
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat End-Use Quality”
e4“Dough development time, stability, and resistance usually varied in a similar way, with FHB-resistant varieties showing a good response to FHB inoculation and maintaining good quality”
Claim · model-written summary
Higher Fusarium spp. contamination worsened the technological quality of FHB-susceptible wheat varieties, mainly sedimentation value and gluten index.
- Taxon
- Winter WheatTriticum aestivumt0
- Material
- FHB-susceptible wheat varietiese5
- Treatment
- Increasing the level of Fusarium spp. contaminatione5
- Outcome
- technological qualitye5
- Direction
- worsenede5
- Qualifier
- primarily, the sedimentation value and the gluten indexe5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat End-Use Quality”
e5“Increasing the level of Fusarium spp. contamination in more FHB-susceptible wheat varieties worsened their technological quality, primarily, the sedimentation value and the gluten index, and hence had a negative effect on the rheological properties”
Claim · model-written summary
Higher Fusarium spp. contamination had a negative effect on the rheological properties of FHB-susceptible wheat dough.
- Taxon
- Winter WheatTriticum aestivumt0
- Material
- FHB-susceptible wheat varietiese5
- Treatment
- Increasing the level of Fusarium spp. contaminatione5
- Outcome
- rheological propertiese5
- Direction
- decreaseinferrede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Winter Wheat End-Use Quality”
e5“Increasing the level of Fusarium spp. contamination in more FHB-susceptible wheat varieties worsened their technological quality, primarily, the sedimentation value and the gluten index, and hence had a negative effect on the rheological properties”
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See all 23 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.