Abstract
Optimizing the bread-making quality properties of flour is currently one of the main aims of the bakery industry. Therefore, this study has investigated the effects of N fertilization and fungicide application at wheat heading on the protein content (GPC), gluten composition and rheological properties of wheat. Field experiments were carried out in North-West Italy over a 3 year period, on a high protein cultivar of soft winter wheat. Grain samples were collected for each agronomic treatment at four ripening timings, from the milk stage to the final combine harvesting, and the contents of the different gluten fractions were quantified. The late N fertilization increased the GPC (+1.2%) and dough strength (W) (+22%) as a result of a similar enhancement of all the gluten protein fractions, while the fungicide application slightly reduced the GPC (−0.3%) and W (−4%), mainly because of a dilution of the gliadin content, due to the significantly higher grain yield (+8.6%) and thousand kernel weight (+5.5%). These agronomic practices did not modify the gluten composition significantly, expressed as the relative ratio between the gliadins (glia) and the high (HMW) and low (LMW) molecular weight glutenins (gs), and confirmed by the accumulation trend of the different protein fractions during ripening. The year resulted to have the most marked effect on the gluten protein fraction ratios and alveographic parameters. The lowest W was observed in 2015, and although the highest GPC was recorded for the same year, the lowest gs/glia ratio was also observed. Instead, 2016 showed the highest gs/glia and HMW-gs/LMW-gs (H/L) ratios, and also the highest P/L value (2.2). In 2015, a slightly higher temperature during the ripening stage resulted in a greater increase in the γ-gliadin enriched fraction than the α/β gliadin ones, and marked differences were noted in the rheological traits. This field experiment has highlighted the interactive role of environmental and agronomic factors on the content and quality of gluten proteins and their bread-making ability, thus making a further contribution to the development of an integrated crop strategy for the cultivation of high protein wheat in humid Mediterranean areas.
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Claims 16
Claim · model-written summary
Late nitrogen fertilization increased grain protein content by 1.2%.
- Taxon
- wheat
Triticum aestivume1 - Treatment
- late N fertilizatione0
- Outcome
- GPCe0
- Direction
- increasede0
- Value
- +1.2%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The late N fertilization increased the GPC (+1.2%) and dough strength (W) (+22%) as a result of a similar enhancement of all the gluten protein fractions”
e1“properties of wheat”
Claim · model-written summary
Late nitrogen fertilization increased dough strength by 22%.
- Taxon
- wheatTriticum aestivume1
- Treatment
- late N fertilizatione0
- Outcome
- dough strength (W)e0
- Direction
- increasede0
- Value
- +22%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The late N fertilization increased the GPC (+1.2%) and dough strength (W) (+22%)”
e1“properties of wheat”
Claim · model-written summary
Late nitrogen fertilization similarly enhanced all gluten protein fractions.
- Taxon
- wheatTriticum aestivume1
- Treatment
- late N fertilizatione0
- Outcome
- all the gluten protein fractionse0
- Direction
- enhancemente0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The late N fertilization increased the GPC (+1.2%) and dough strength (W) (+22%) as a result of a similar enhancement of all the gluten protein fractions”
e1“properties of wheat”
Claim · model-written summary
Fungicide slightly reduced grain protein content by 0.3%.
- Taxon
- wheatTriticum aestivume1
- Treatment
- fungicide applicatione0
- Outcome
- GPCe0
- Direction
- reducede0
- Value
- −0.3%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fungicide application slightly reduced the GPC (−0.3%) and W (−4%)”
e1“properties of wheat”
Claim · model-written summary
Fungicide slightly reduced dough strength by 4%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the fungicide application slightly reduced the GPC (−0.3%) and W (−4%)”
e1“properties of wheat”
Claim · model-written summary
Fungicide increased grain yield by 8.6%.
- Taxon
- wheatTriticum aestivume2
- Treatment
- fungicide applicatione1
- Outcome
- grain yielde0
- Direction
- highere0
- Value
- +8.6%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“due to the significantly higher grain yield (+8.6%) and thousand kernel weight (+5.5%)”
e1“the fungicide application slightly reduced the GPC”
e2“properties of wheat”
Claim · model-written summary
Fungicide increased thousand kernel weight by 5.5%.
- Taxon
- wheatTriticum aestivume2
- Treatment
- fungicide applicatione1
- Outcome
- thousand kernel weighte0
- Direction
- highere0
- Value
- +5.5%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“due to the significantly higher grain yield (+8.6%) and thousand kernel weight (+5.5%)”
e1“the fungicide application slightly reduced the GPC”
e2“properties of wheat”
Claim · model-written summary
The practices did not significantly modify relative gluten protein composition.
- Taxon
- wheatTriticum aestivume1
- Treatment
- These agronomic practicese0
- Outcome
- gluten compositione0
- Direction
- did not modifye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These agronomic practices did not modify the gluten composition significantly, expressed as the relative ratio between the gliadins (glia) and the high (HMW) and low (LMW) molecular weight glutenins (gs)”
e1“properties of wheat”
Claim · model-written summary
Year had the strongest effect on gluten fraction ratios and alveographic parameters.
- Taxon
- wheatTriticum aestivume1
- Outcome
- gluten protein fraction ratios and alveographic parameterse0
- Setting
- yeare0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The year resulted to have the most marked effect on the gluten protein fraction ratios and alveographic parameters.”
e1“properties of wheat”
Claim · model-written summary
2015 had the lowest dough strength.
- Taxon
- wheatTriticum aestivume1
- Outcome
- We0
- Direction
- loweste0
- Setting
- 2015e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The lowest W was observed in 2015”
e1“properties of wheat”
Claim · model-written summary
2015 had the highest grain protein content.
- Taxon
- wheatTriticum aestivume2
- Outcome
- GPCe0
- Direction
- higheste0
- Setting
- 2015e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the highest GPC was recorded for the same year”
e1“in 2015”
e2“properties of wheat”
Claim · model-written summary
2015 had the lowest glutenin to gliadin ratio.
- Taxon
- wheatTriticum aestivume2
- Outcome
- gs/glia ratioe0
- Direction
- loweste0
- Setting
- 2015e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the lowest gs/glia ratio was also observed”
e1“in 2015”
e2“properties of wheat”
Claim · model-written summary
2016 had the highest gs/glia and HMW-gs/LMW-gs ratios.
- Taxon
- wheatTriticum aestivume1
- Outcome
- gs/glia and HMW-gs/LMW-gs (H/L) ratiose0
- Direction
- higheste0
- Setting
- 2016e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“2016 showed the highest gs/glia and HMW-gs/LMW-gs (H/L) ratios”
e1“properties of wheat”
Claim · model-written summary
2016 had the highest P/L value, 2.2.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“2016 showed the highest gs/glia and HMW-gs/LMW-gs (H/L) ratios, and also the highest P/L value (2.2).”
e1“properties of wheat”
Claim · model-written summary
In 2015, warmer ripening was associated with a greater increase in γ-gliadin enriched fraction than α/β gliadins.
- Taxon
- wheatTriticum aestivume1
- Treatment
- a slightly higher temperature during the ripening stagee0
- Outcome
- γ-gliadin enriched fractione0
- Direction
- greater increasee0
- Comparator
- α/β gliadin onese0
- Setting
- 2015e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In 2015, a slightly higher temperature during the ripening stage resulted in a greater increase in the γ-gliadin enriched fraction than the α/β gliadin ones”
e1“properties of wheat”
Claim · model-written summary
Rheological traits differed markedly in 2015.
- Taxon
- wheatTriticum aestivume1
- Outcome
- marked differences were noted in the rheological traitse0
- Setting
- 2015e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In 2015, a slightly higher temperature during the ripening stage resulted in a greater increase in the γ-gliadin enriched fraction than the α/β gliadin ones, and marked differences were noted in the rheological traits.”
e1“properties of wheat”
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