Effect of split applications of urea on protein size distribution, physical dough properties, and baking performance of five experimental bread wheat lines

Five experimental bread wheat lines (BWL) were grown at the Yaqui Valley Experimental Station in Sonora, Mexico during two consecutive growing cycles. The effect of five nitrogen fertilization (NF) treatments on protein size distribution (PSD), physical dough properties (PDP), and baking performance of the BWL was evaluated. Polymeric and monomeric proteins were evalu-ated by SE-HPLC. PDP were carried out by the National Mixograph and the TA-XT2 Texture Analyzer. Baking performance was evaluated using the straight dough method. Protein content (PC), main protein fractions (glutenins, gliadins, albumins-globulins), and mixograph development time (MDT) were significantly influenced by NF treatment and BWL but not by their interaction. On the other hand, PDP measured by the Kieffer rig, and baking performance were significantly influenced by the main factors (NF and BWL) and their interaction. The amount and timing of fertilizer applied to the BWL modified the PC, PSD, PDP, and bread loaf volume. PDP exhibited a larger variation in comparison to the PSD of glutenins. The split application of 150 kg of urea/ha (50-50-50) to all BWL showed a better loaf volume response than the same amount of urea applied at sowing (150-0-0). The application of 300 kg of urea/ha to all BWL, either at sowing or at three split applications of 100 kg of urea/ha each, resulted in higher flour unextractable polymeric protein (FUPP). On the other hand, the split application of 100-100-100 kg of urea/ha to three of the BWL represented the higher total unextractable polymeric protein (TUPP). Differences on PC and PSD were reflected on differences on PDP and bread loaf volume observed among the BWL.

[1]  Zhonghu He,et al.  Association Between % SDS-Unextractable Polymeric Protein (%UPP) and End-Use Quality in Chinese Bread Wheat Cultivars. , 2008 .

[2]  Alma Rosa Islas Rubio,et al.  RELACIONES DE LA COMPOSICIÓN PROTEÍNICA Y MEDICIONES REOLÓGICAS EN MASA CON LA CALIDAD PANADERA DE HARINAS DE TRIGO , 2005, Revista Fitotecnia Mexicana.

[3]  E. Johansson,et al.  Protein polymer build-up during wheat grain development: influences of temperature and nitrogen timing , 2005 .

[4]  E. Johansson,et al.  Influence of nitrogen application rate and timing on grain protein composition and gluten strength in Swedish wheat cultivars , 2004 .

[5]  A. Uhlen,et al.  Influence of genotype and protein content on the baking quality of hearth bread , 2004 .

[6]  R. Anderssen,et al.  Wheat-flour dough extensibility as a discriminator for wheat varieties , 2004 .

[7]  G. Carlson,et al.  Influence of Genotype, Environment, and Nitrogen Management on Spring Wheat Quality , 2004 .

[8]  M. Roth,et al.  Protein composition-functionality relationships for a set of Argentinean wheats , 2003 .

[9]  F. Macritchie,et al.  Seasonal effects on storage proteins and gluten strength in four Swedish wheat cultivars , 2002 .

[10]  G. Carlson,et al.  Pan Bread and Raw Chinese Noodle Qualities in Hard Winter Wheat Genotypes Grown in Water‐Limited Environments , 2002 .

[11]  H. Wieser,et al.  Correlations of the amount of gluten protein types to the technological properties of wheat flours determined on a micro-scale , 2001 .

[12]  H. Eagles,et al.  Changes in protein composition during grain development in wheat , 2001 .

[13]  F. Stoddard,et al.  Effects of Nitrogen and Sulfur Fertilizer on Protein Composition, Mixing Requirements, and Dough Strength of Four Wheat Cultivars , 2000 .

[14]  F. Stoddard,et al.  Effects of Nitrogen and Sulfur Fertilization on Commercial-Scale Wheat Quality and Mixing Requirements , 2000 .

[15]  F. Macritchie,et al.  Molecular Weight Distribution of Wheat Proteins , 1999 .

[16]  F. Stoddard,et al.  Effect of Varying Protein Content and Glutenin-to-Gliadin Ratio on the Functional Properties of Wheat Dough , 1999 .

[17]  E. Johansson,et al.  Variation in bread-making quality : Effects of weather parameters on protein concentration and quality in some swedish wheat cultivars grown during the period 1975-1996 , 1998 .

[18]  G. Carlson,et al.  Relationship between baking and noodle quality in hard white spring wheat , 1998 .

[19]  T. Lelley,et al.  Effect of Nitrogen Fertilization on Quantity of Flour Protein Components, Dough Properties, and Breadmaking Quality of Wheat , 1997 .

[20]  I. Batey,et al.  Dependence of Extensograph Parameters on Wheat Protein Composition Measured by SE-HPLC , 1997 .

[21]  P. Shewry,et al.  Disulphide Bonds in Wheat Gluten Proteins , 1997 .

[22]  K. Kelley.  Rate and time of nitrogen application for wheat following different crops , 1995 .

[23]  F. Macritchie,et al.  Biochemical Basis of Flour Properties in Bread Wheats. I. Effects of Variation in the Quantity and Size Distribution of Polymeric Protein , 1993 .

[24]  I. Batey,et al.  Relationships between protein composition and functional properties of wheat flours , 1992 .

[25]  FRACTIONATION AND QUANTITATIVE DIFFERENCES OF GLUTENIN FROM WHEAT VARIETIES VARYING IN BAKING QUALITy , 2007 .

[26]  Ronald Chan,et al.  Temperature, Water and Fertilizer Influence the Timing of Key Events During Grain Development in a US Spring Wheat , 2003 .

[27]  Eva Johansson,et al.  Effects of Wheat Cultivar and Nitrogen Application on Storage Protein Composition and Breadmaking Quality , 2001 .

[28]  O. Lukow,et al.  Dough Microextensibility Method Using a 2-g Mixograph and a Texture Analyzer , 2000 .

[29]  F. Békés,et al.  Glutenin-protein formation during the continuum from anthesis to processing , 1999 .

[30]  F. Macritchie.  Wheat proteins : Characterization and role in flour functionality , 1999 .

[31]  H. Wieser,et al.  The influence of nitrogen fertilisation on quantities and proportions of different protein types in wheat flour , 1998 .

[32]  H. Wieser,et al.  Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale , 1998 .

[33]  R. Hamer,et al.  Functional Properties of Wheat Glutenin , 1996 .

[34]  F. Békés,et al.  Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1, of common wheats. I. Its additive and interaction effects on dough properties , 1994 .

[35]  I. Batey,et al.  Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: an improved chromatographic procedure , 1991 .

[36]  THE AMERICAN ASSOCIATION OF CEREAL CHEMISTS. , 1942, Science.