The influence of nitrogen fertilization on content and rheological properties of wet gluten in wheat flour | Uticaj azotne ishrane na sadržaj i reološka svojstva vlažnog glutena u pšeničnom brašnu
2010
Đurić, V., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia) | Mladenov, N., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia) | Hristov, N., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia) | Kondić-Špika, A., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia)
The analysis of wet gluten quality involved the wet gluten content and rheological properties determined by the sensory and instrumental methods. Wheat cultivars have been studied for the effect of different rates of N fertilizer on their gluten content and its rheological properties, extensibility and adhesiveness. Cultivars chosen according to the structure of their high molecular weight glutenin subunits (HMW-GS) at the Glu-D1 locus. Four cultivars were found to possess HMW-GS 2+12, another four HMW-GS 5+10. It was observed in all cultivars that wet gluten increased in parallel with N rate increase. The increase of N fertilizer rate was significantly positively correlated (r2 = 0.811) with the wet gluten content in the cultivars with HMW-GS 5+10. The cultivars reacted specifically regarding extensibility and adhesiveness. Libellula, a cultivar with poor bread making quality, did not react to the different N rates. Sremica, a cultivar with excellent bread making quality, reduced its gluten quality as the N rate increased.
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