Effect of nitrogen fertilization on protein content and rheological properties of winter wheat wholemeal
2019
Kunkulberga, D., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Linina, A., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture | Ruza, A., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture
Winter wheat (Triticum aestivum L.) occupies a significant part of the agricultural land in Latvia. High quality winter wheat production is a newsworthy problem nowadays. Growing consumer demand for healthier food is mostly related to wholegrain products in which wholemeal wheat is utilized. The aim of this work is to evaluate the effect of nitrogen fertilization on winter wheat protein content and rheological properties of dough prepared with wholemeal. A field trial was carried out in the study and research farm “Peterlauki” of the Latvia University of Life Sciences and Technologies for three years (2009–2012). The trial included two winter wheat cultivars, like 'Bussard' and 'Zentos' (originating from Germany). Nitrogen was applied in spring after the resumption of vegetative growth. Nitrogen top-dressing rates were as follows: 60, 90, 120, and 150 kg haE-1. Grain crude protein content (%N×5.7) was determined by Kjeldahl method. Rheological properties of wholemeal wheat dough were assessed using farinograph; such parameters as water absorption, dough development time, dough stability, degree of softening were tested. Nitrogen fertilization significantly affected protein content and water absorption (p is less than 0.05). Wholemeal flour prepared with cv 'Bussard' exhibited high stability and can be considered as strong flour. In addition, wholemeal flour prepared with cv 'Zentos' was medium strength flour which can be used in bread baking. The results indicated that application of 120 kg haE-1 nitrogen fertilizer for cultivar 'Bussard' and 150 kg haE-1 for cv 'Zentos' can be recommended, to achieve high-quality wholemeal.
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