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Functional and nutritional characteristics of soft wheat grown in no-till and conventional cropping systems
- PARK, EUN YOUNG, BAIK, BYUNG-KEE V., MACHADO, STEPHEN, GOLLANY, HERO T., FUERST, E. PATRICK
- Cereal Chemistry 2015 v.92 no.3 pp. 332-338
- antioxidant activity, antioxidants, ash content, baking quality, calcium, conventional farming, conventional tillage, cookies, copper, cropping systems, functional properties, iron, lactic acid, magnesium, manganese, milling, minerals, no-tillage, nutritive value, phosphorus, protein content, seeds, solvents, sucrose, volume, whole wheat flour, winter wheat, zinc, Oregon
- The effects of no-till vs. conventional farming practices were evaluated on soft wheat functional and nutritional characteristics, including kernel physical properties, whole wheat composition, antioxidant activity and end-product quality. Soft white winter wheat cv. ORCF 102 was evaluated over a two-year period from three long-term replicated no-till vs. conventional tillage studies in Oregon. Wheat from the no-till cropping systems generally had greater test weight, kernel diameter and kernel weight and had softer kernels compared to wheat from the conventional tillage systems. Compared to the conventional systems, no-till whole wheat flour had lower protein and SDS sedimentation volume. Ash content as well as most minerals measured (calcium, copper, iron, magnesium, and zinc), except for manganese and phosphorus, were generally slightly lower in no-till than in conventional wheat. Wheat from the no-till cropping systems generally had slightly lower total phenolic content and total antioxidant capacity. Milling properties, including flour yield, break flour yield and mill score, were not affected by tillage systems. Refined flour from no-till systems had lower protein, SDS sedimentation volume, and lactic acid and sucrose solvent retention capacities compared to flour from conventional tillage. No-till wheat generally had greater sugar snap cookie diameter than conventionally tilled wheat. In conclusion, no-till wheat generally had slightly reduced nutritional properties (protein, ash, most minerals, and total antioxidant content) compared to wheat from conventionally tilled systems, and had equivalent or superior functional properties for baking cookie-type products.