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Effects of Crop Nutrition on Wheat Grain Composition and End Use Quality
- Godfrey, Dan, Hawkesford, Malcolm J., Powers, Stephen J., Millar, Sam, Shewry, Peter R.
- Journal of agricultural and food chemistry 2010 v.58 no.5 pp. 3012-3021
- nutrient management, wheat, Triticum aestivum, nitrogen fertilizers, gliadin, dough, food analysis, food composition, protein content, wheat protein, wheat gluten, cultivars, breadmaking, breadmaking quality
- Increasing applications of nitrogen fertilizer to wheat (from 0 to 288 kg/ha) resulted in an increased proportion of gliadin proteins and increased dough extensibility. Flour from a plot receiving 192 kg/ha N (and no S) was similar to that from a plot receiving 192 kg/ha N and 53 kg/ha S, but the proportion of omega-gliadins was increased and dough strength was more similar to that from plots with lower N. The grain %N from a plot receiving 35 t/ha farmyard manure was similar to that from the plot receiving 144 kg/ha N, indicating that much of the applied N was unavailable. The protein composition and dough properties of flour from this plot were similar to those of grain from conventionally fertilized plots with similar grain N contents. Similar differences in grain N content, protein composition, and functional properties were observed in grain samples from commercial organic and conventional farms.