Does growing Canadian Western Hard Red Spring wheat under organic management alter its breadmaking quality?

2007 ◽  
Vol 22 (3) ◽  
pp. 157-167 ◽  
Author(s):  
H. Mason ◽  
A. Navabi ◽  
B. Frick ◽  
J. O'Donovan ◽  
D. Niziol ◽  
...  
Keyword(s):  
Protein Content ◽  
Management Practices ◽  
Sodium Dodecyl ◽  
Organic Production ◽  
Test Weight ◽  
Kernel Hardness ◽  
Organic Management ◽  
Breadmaking Quality ◽  
Conventional Management ◽  
Flour Yield

AbstractCanadian Western Hard Red Spring (CWRS) wheat is recognized as premium quality wheat, ideal for breadmaking due to its superior milling qualities, baking characteristics and protein content. Organic wheat production is becoming more prevalent in Canada, due to increasing consumer demand for organic wheat products. Differences may exist in the baking and milling quality of wheat grown under conventional and organic management, a result of the dissimilarity between organic and conventional soil and crop management practices. Five CWRS cultivars released from 1885 to 1997 were grown under conventional and organic management and were assessed for their breadmaking potential. Several traits were investigated, including test weight, protein content, flour yield, kernel hardness and several mixograph parameters. Test weight was higher under conventional management, while no differences in protein content were observed between organic and conventionally grown wheat. Higher sodium dodecyl sulfate sedimentation (SDSS) volume, a reflection of gluten strength, was observed under conventional management, while there was a trend towards higher dough strength under organic management. Cultivars differed in grain protein, flour yield, kernel hardness and mixograph parameters, with Park and McKenzie superior to the others, particularly Red Fife, a much older cultivar. Management×cultivar interaction effects suggest that cultivars exhibit somewhat different baking characteristics when grown in the two management systems. There was no evidence that older cultivars (developed prior to the widespread use of pesticides and fertilizers) are better suited, in terms of breadmaking quality, for organic production.

Components of test weight of ten varieties of winter wheat grown with two rates of nitrogen fertilizer application

1975 ◽  
Vol 85 (3) ◽  
pp. 559-563 ◽  
Author(s):  
Fiona M. Pushman ◽  
J. Bingham
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Nitrogen Fertilizer ◽  
Ventral Surface ◽  
Fertilizer Application ◽  
Test Weight ◽  
Varietal Differences ◽  
Flour Yield ◽  
Packing Efficiency ◽  
Xylene Separation

SUMMARYVarietal and environmental factors which influence test weight were investigated in a field trial with ten varieties of winter wheat and two rates of nitrogen fertilizer. Varietal differences in test weight were correlated positively with the protein content of the grain and inversely with grain yield but they were not related to 1000-grain weight or to flour yield. Variation in test weight associated with varietal and environmental effects in protein content was due to differences in the density of the grain, as measured by displacement of xylene. Separation into density grades within a sample by a flotation method showed a similar relationship with protein content. There were also varietal differences in packing efficiency of the grain. In the case of Maris Huntsman a poor packing efficiency was considered to stem from morphological features of the floret and developing grain which lead to characteristic transverse folds in the ventral surface of the mature grain. For wheat grown in the United Kingdom, test weight may provide a useful guide to flour yield for samples of one variety but it is likely to be misleading for comparisons between varieties.

VARIATION IN BREADMAKING QUALITY OF SYSTEMATIC CONTROLS IN A WHEAT BREEDING NURSERY AND ITS RELATIONSHIP TO PLANT BREEDING PROCEDURES

1969 ◽  
Vol 49 (1) ◽  
pp. 21-28 ◽  
Author(s):  
K. G. Briggs ◽  
W. Bushuk ◽  
L. H. Shebeski
Keyword(s):  
Protein Content ◽  
Wheat Breeding ◽  
Quality Data ◽  
Wheat Protein ◽  
Quality Test ◽  
Breadmaking Quality ◽  
Test Characteristics ◽  
Moisture Basis ◽  
Flour Yield ◽  
The University

In a spring wheat breeding nursery at the University of Manitoba in 1967, the wheat protein content of systematic control plots of Triticum aestivum cv. Manitou varied from 10.3% to 16.5% (at 13.5% moisture basis). The correlation between grain yield and protein content of these plots was 0.88 and significant at the 99% confidence level. Correlations calculated for control plots at specified distances apart indicate that for all breadmaking quality test characteristics except bushel weight and flour yield, contiguous plots are significantly more similar in quality than those further apart. The correlation between control plots 2.7 m (9 ft) apart is 0.84 (P = 0.05) for wheat protein percent and of similar order for those quality characteristics which are dependent on total protein. Areas of high and low quality "potential" can be identified in a wheat nursery by using quality data from controls at frequent intervals, and this information should be used by the breeder when assessing the single quality test of a breeding line from a given area of the nursery.

Soil assessment of apple orchards under conventional and organic management

Soil Research ◽  
2006 ◽  
Vol 44 (8) ◽  
pp. 745 ◽  
Author(s):  
Iris Vogeler ◽  
Rogerio Cichota ◽  
Siva Sivakumaran ◽  
Markus Deurer ◽  
Ian McIvor
Keyword(s):  
Management Practices ◽  
Soil Strength ◽  
Fruit Production ◽  
Water Infiltration ◽  
Organic Management ◽  
Conventional Management ◽  
Chemical Soil ◽  
Integrated Fruit Production ◽  
Physical And Chemical ◽  
Wheel Track

To determine the effect of wheel traffic and two different management practices on soil compaction and its consequences on physical and chemical soil properties, we measured penetration resistance, water infiltration, bulk density, macroporosity, chemical mobility, air permeability, and soil strength in a conventional orchard (integrated fruit-production program) with bare (sprayed with herbicides) rows and an organic apple orchard with grassed rows. Resistance measurements were taken both within the tree row and the wheel track, down to a depth of 0.35 to 0.40 m. The results indicate that compaction is greater in the wheel tracks under both management methods. Compaction in the wheel track was higher under organic than conventional management. Organic management resulted in a higher macroporosity in both the row and the wheel-track than conventional management. The ‘close-to-saturation’ infiltration rate was significantly greater within the row of the organic orchard (0.06 m/h) compared with the row of the conventional orchard (0.02 m/h), and compared with the wheel tracks (0.01 m/h). The precompression stress value in the top 100 mm, a measure of the soil strength, was low on all sites. The chemical mobilities were 57 and 50% in the organic orchard, and 86 and 93% in the conventional orchard, respectively, for wheel track and row. Apart from the compaction in the wheel track of the organic orchard, physical and chemical soil characteristics were in a better condition compared with the conventional orchard.

scholarly journals Dynamics of Runoff and Soil Erosion on Abandoned Steep Vineyards in the Mosel Area, Germany

Water ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2596 ◽  
Author(s):  
Seeger ◽  
Rodrigo-Comino ◽  
Iserloh ◽  
Brings ◽  
Ries
Keyword(s):  
Land Use ◽  
Soil Erosion ◽  
Land Management ◽  
Management Practices ◽  
Organic Production ◽  
Rainfall Simulation ◽  
Runoff Generation ◽  
Organic Management ◽  
Wine Region ◽  
Vineyard Management

The Mosel Wine region has suffered during the last decades a decrease in productive area, mostly on steep sloping vineyards. To avoid the spread of diseases, the extraction of grapevines on abandoned vineyards is mandatory in Rhineland-Palatinate. At the same time, the organic production of wine is growing slowly, but well established in the area. We assess in this paper the degree of the land-use changes, as well as their effect on runoff generation and sediment production, depending on the age of the abandonment, as well as the type and age of the land management, whether organic or conventional. Land use data were obtained to identify land-use change dynamics. For assessment of runoff generation and soil erosion, we applied rainfall simulation experiments on the different types of vineyard management. These were organically managed, conventionally managed and abandoned ones, all of varying ages. During the last decades of the last century, a decrease of around 30% of vineyard surface could be observed in Germany’s Mosel Wine Region, affecting mostly the steep sloping vineyards. Despite a high variability within the types of vineyard management, the results show higher runoff generation, and soil erosion associated with recently installed or abandoned vineyards when compared to organic management of the vineyards, where erosion reached only 12%. In organic management, runoff and erosion are also reduced considerably, less than 16%, after a decade or more. Thus, organic vineyard management practices show to be very efficient for reduction of runoff and erosion. Consequently, we recommend to adopt as far as possible these soil management practices for sustainable land management of steep sloping vineyards. In addition, soil protection measures are highly recommended for vineyard abandonment according to the law.

scholarly journals Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 156
Author(s):  
Verica Takač ◽  
Viola Tóth ◽  
Marianna Rakszegi ◽  
Sanja Mikić ◽  
Milan Mirosavljević ◽  
...  
Keyword(s):  
Protein Content ◽  
Bread Wheat ◽  
Reversed Phase ◽  
Organic Production ◽  
Size Exclusion ◽  
Total Protein Content ◽  
Wheat Varieties ◽  
Breadmaking Quality ◽  
Spelt Wheat ◽  
Organic Systems

The unique rheological properties of bread wheat dough and the breadmaking quality of its flour are the main factors responsible for the global distribution and utilization of wheat. Recently, interest in the production and expansion of spelt wheat has been boosted due to its significance in the production of healthy food, mostly originated from organic production. The aim of this study was to examine and compare quality parameters (gluten content, Zeleny sedimentation volume, farinograph dough properties), protein content and composition (by the Dumas method, Size Exclusion (SE) and Reversed Phase (RP) High Performance Liquid Chromatography (HPLC) analyses) of five bread and five spelt wheat varieties grown under conventional and organic production in Hungary and under conventional production in Serbia. Most of the analyzed traits showed significant differences between varieties, wheat species and growing sites. Total protein content was significantly higher in spelt than in bread wheat and under conventional than under organic production. In comparison to spelt, bread wheat showed better breadmaking quality, characterized by a higher amount of glutenins (in particular high molecular weight glutenin subunits) and unextractable polymeric proteins. The proportion of the gliadins was also found to be different under conventional and organic systems. Spelt Ostro and Oberkulmer-Rotkorn and bread wheat varieties Balkan, Estevan and Pobeda proved suitable for low input and organic systems.

Organic agriculture in Argentina's Pampas. A case study on Pampa Orgánica Norte farmers

2021 ◽  
pp. 1-9
Author(s):  
Silvina M. Cabrini ◽  
Luciana Elustondo
Keyword(s):  
Management Practices ◽  
Active Role ◽  
Organic Production ◽  
Organic Certification ◽  
Technology Generation ◽  
Natural Grasslands ◽  
Organic Farmers ◽  
Sheep Production ◽  
Certified Organic

Abstract Faced with a society that demands the reduction of negative environmental impacts of agriculture while producing high-value, healthy food for local and export markets, Argentina is currently in a debate on the alternative paths toward sustainability in agricultural production. Argentina is ranked second in the world in terms of land under organic certification. Extensive sheep production in Patagonia natural grasslands accounts for most of this area and harvested organic area remains a very small fraction of total harvested land (0.6%). This paper aims to contribute to the discussion of opportunities and limitations in organic farming as an ecological intensification alternative for Argentina's Pampas. A case study was conducted on Pampa Orgánica Norte. This is a group of nine organic farmers that manages field crops and livestock-certified organic production. Farmers interviewed in this study considered different criteria including economic and environmental attributes when choosing to produce organically. However, the main drivers for conversion to organic production are related to environmental factors, in particular ecosystem protection. The main limitations in organic production are related to crop management practices, primarily weed control. To achieve the goal of increasing organic production a more active role of the public sector in technology generation and transfer was demanded by farmers.

Assessing heat management practices in high tunnels to improve organic production of bell peppers

2019 ◽  
Vol 246 ◽  
pp. 928-941 ◽  
Author(s):  
M.Z. Zheng ◽  
B. Leib ◽  
D.M. Butler ◽  
W. Wright ◽  
P. Ayers ◽  
...  
Keyword(s):  
Management Practices ◽  
Organic Production ◽  
Heat Management ◽  
High Tunnels ◽  
Bell Peppers

Parameters Affecting Milling Qualities of Undefatted Soybeans (Glycine max, L. Merill) (2): Selected Physical Properties

2005 ◽  
Vol 1 (5) ◽  
Author(s):  
Abdul Ganiy O. Raji ◽  
John Alaba Victor Famurewa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Soybean Protein ◽  
Soy Flour ◽  
International Institute ◽  
Attrition Mill ◽  
Protein Retention ◽  
Significant Difference ◽  
Glycine Max L ◽  
Flour Yield

Soybean protein is highly rich in the essential amino acid needed by human body. In the developing countries, its use will be more generally acceptable when converted to flour like wheat. This work focused on establishing the optimum conditions of some physical characteristics of soybean for high quality and acceptable soy flour. The characteristics studied for soybean samples subjected to heat treatment of boiling and oven drying were the effect moisture content (MC) and the hull thickness on the quality of the flours. Ten samples of Tax 1485 at different moisture levels ranging from 20.6% to 8.6% and five varieties (Tax 1440-1E, Tax 1740, Tax 1485, Tax 1456 and Tax 1448-2E) obtained from International Institute for Tropical Agriculture (IITA), having different hull thicknesses were used. Soybean with mixed varieties commonly found in the open markets was also used to compare the effects of MC on the studied parameters. Flours obtained from the samples milled in an attrition mill were subjected to proximate, sieve and organoleptic evaluations. The hull thickness was found to have no correlation with protein retention, acceptability and flour yield, but moisture content has a very significant effect on the qualities. Between moisture content of 20.6% and 8.6%, protein and acceptability reduced from 40.0% to 27.7% and 4.3 to 2.2 respectively while yield increased from 0.9% to 5.8%. Though protein was reducing with reduced MC, there was no significant difference (p<0.05) in protein retention between MC of 20.6% and 10.1% but it became significant at 9.4%. There was no significant difference in acceptability from 13.6% to 8.6% MC and between 8.9% and 11.0% MC for flour yield. Both Tax 1485 and mixed varieties followed the same trend only that they have different absolute values. The mixed varieties however had no significant difference in protein content between 19.8% and 10.2% MC. These results, therefore established that to obtain acceptable soyflour of high flour yield and protein content, moisture content of soybean after processing should be about 10% (dry basis).

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