QUALITY AND KEEPING PROPERTIES OF FLOUR FROM WHEAT GROWN ON THE BLACK AND GRAY SOILS OF ALBERTA

1935 ◽  
Vol 13c (3) ◽  
pp. 160-167
Author(s):  
O. S. Aamodt ◽  
A. G. McCalla
Keyword(s):  
Protein Content ◽  
Black Soil ◽  
Standard Variety ◽  
Baking Quality ◽  
Soil Area ◽  
Gray Soil

Weight per bushel and milling yields of hard red spring wheats grown on the black soil at Edmonton were the same as for the same varieties grown on the gray soil at Fallis. Grade, protein content and baking quality of Edmonton grown samples were superior. The flour from most of the Edmonton grown samples retained its quality for at least two years after milling, but flour from most of the Fallis grown samples had deteriorated so much during 10 months storage that it was unfit for breadmaking. Flour from Reward showed less deterioration than that from any other standard variety grown at Fallis. It also had the best original baking quality, and is the only one of the recommended varieties considered satisfactory for the gray soil area.

THE ABSORPTION OF NUTRIENTS BY TWO VARIETIES OF WHEAT GROWN ON THE BLACK AND GRAY SOILS OF ALBERTA

1936 ◽  
Vol 14c (7) ◽  
pp. 245-266 ◽  
Author(s):  
E. K. Woodford ◽  
A. G. McCalla
Keyword(s):  
Protein Content ◽  
Dry Matter ◽  
Black Soil ◽  
Nitrogen Supply ◽  
Chemical Analyses ◽  
Phosphorus Absorption ◽  
Phosphorus And Potassium ◽  
Nitrogen Phosphorus ◽  
Gray Soil

Chemical analyses carried out at five stages of development of Reward and Red Bobs wheat grown on the black and the gray soils of Alberta showed that differences in soil and variety significantly influenced the composition of the plants.The weights of dry matter and all nutrients studied were higher for the black-soil plants.On the basis of percentage dry matter all nutrients, except phosphorus, were higher in the black-soil plants. Reward was higher than Red Bobs in nitrogen when grown on the black soil; and in ash, phosphorus and potassium when grown on the gray soil.The grain of gray-soil plants was higher in all ash constituents but lower in nitrogen. Varietal differences were more marked in the grain and straw of the mature plants, Reward grain grown on both soils being higher in nitrogen, ash, phosphorus and magnesium.The total weights, percentages, rates of absorption and ion ratios all indicated that nitrogen and sulphur were limiting the growth of wheat on the gray soil. It is suggested that the proportionately higher absorption of phosphorus from the soil was in compensation for the low availability of nitrogen and sulphur.The differences in original quality of the wheats grown on the two soils can be largely accounted for by the differences in protein content, and therefore nitrogen supply. Phosphorus absorption, nitrogen, phosphorus and sulphur balance, and the relation of ash to protein, are possibly important in determining the keeping properties of the flour.

scholarly journals Effects of cultivar and fertilization on extensograph parameters of winter wheat flours

2010 ◽  
pp. 19-24
Author(s):  
Norbert Boros ◽  
Mária B. Varga ◽  
Zoltán Győri
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Nitrogen Fertilizer ◽  
Mineral Fertilization ◽  
Baking Quality ◽  
Flour Protein ◽  
Wheat Flours

In present paper we have examined the effect of mineral fertilization on the extensograph characteristics of wheat-flours. The baking quality of winter wheat is largely determined by cultivar, but it can be influenced by fertilization. Flours were from 4 cultivars grown at six nitrogen fertilizer. The average flour protein content of cultivars was very different (11.8, 13.0, 14.3, and 13.07%, respectively). We have found that the extensographproperties of dough are affected by mineral fertilization, nevertheless, different cultivars distinctly react to the increase of fertilizer doses. We estimates the correlation between flour protein content and extensograph properties, based on our investigations, it became obvious that the correlation between flour protein content and extensograph parameters is really strong.

scholarly journals Productivity of mustachioed pea varieties depending on the nutrition background under the conditions of the eastern Forest-Steppe of Ukraine

2021 ◽  
pp. 147-160
Author(s):  
S. I. Popov ◽  
O. M. Hlubokyi
Keyword(s):  
Protein Content ◽  
Crop Rotation ◽  
Maximum Yield ◽  
Weather Conditions ◽  
Forest Steppe ◽  
Standard Variety ◽  
Average Yield ◽  
Organic Mineral ◽  
Rotation Scheme

The purpose of the research was to find out the effect of the main fertilization system in the crop rotation scheme on the yield and quality of seeds of moustachioed pea varieties in the Eastern Forest-Steppe of Ukraine. Materials and methods. Field studies were carried out in the period 2016–2020 in the stationary crop rotation scheme of V.Y.Yuriev Plant Production Institute of NAAS of Ukraine. The soil is powerful, poorly leached chernozem. The object of study were seven zoned varieties – Deviz, Tsarevych, Otaman, Oplot, Korvet, Haiduk and Malakhit. The experiment scheme included three backgrounds: 1 – crop rotation (without fertilizers); 2 – organic (manure aftereffect); 3 – organo-mineral (aftereffect of manure + N30P30K30 in the main application). The cultivation technology is generally accepted for the zone. The experimental results were statistically processed by the method of analysis of variance. Results and discussion. In unstable weather conditions 2016–2020 on the unfertilized background, the highest yield level was provided by the varieties Tsarevych (2.33 t/ha), Haiduk (2.28 t/ha) and Oplot (2.27 t/ha) with an excess of the standard variety Deviz by 0.19–0, 25 t/ha. Depending on the year of research, the maximum yield of these varieties varied within 3.04–3.21 t/ha, the minimum yield was 0.77–0.88 t/ha, and the range of variation was 2.27–2.38 t/ha. The productivity of the above mentioned varieties (2.75–2.77 t/ha) exceeded the standard by an average of 0.43–0.45 t/ha on the organic background, and compared with the unfertilized background, the increase in grain yield was 0.44–0.45 t / ha or 18.9–21.5 %. The highest yield (3.04–3.07 t/ha) and an increase in grain (0.77–0.84 t/ha) were provided by the varieties Tsarevych, Haiduk and Oplot on the organo-mineral background. This testifies to their good response to fertilizers and the possibility of cultivation using intensive technology. During the years of research, the maximum yield of these varieties was 4.16–4.39 t/ha, the minimum – 1.27–1.51 t/ha, and the highest range of its variation was from 2.79 t/ha to 2.89 t/ha. The smallest increase in grain on the organo-mineral background of fertilization was obtained in the varieties Malakhit and Korvet – 0.47 t/ha and 0.56 t/ha respectively. At the same time, the range of yield variation over the years was the smallest – 2.43–2.44 t/ha. The most favourable weather conditions for peas were in 2016, 2017 and 2020. Accordingly, this provided the highest level of average yield of varieties in terms of backgrounds: without fertilization – 2.70–2.72 t/ha, organic – 2.87–3.23 t/ha, organo-mineral – 3.14–3.83 t/ha. In the most unfavourable weather conditions of 2019, regardless of the nutritional background, the Tsarevych and Otaman varieties were more resistant to drought. The average yield of these varieties on the unfertilized background was 0.81 t/ha. At the same time, organic and organo-mineral nutritional backgrounds provided a significant increase in the grain – respectively 0.39 t/ha and 0.48 t/ha. Conclusions. On average for 2016–2020, the Tsarevych and Haiduk varieties were the most responsive to fertilization. The increase in grain of these varieties were consistently high – 0.44 and 0.47 t/ha on the organic background (aftereffect of manure) and 0.84 and 0.79 t/ha with the main application of N30P30K30 on the organic background respectively. On average, organic and organo-mineral fertilizer backgrounds for Tsarevych and Haiduk varieties ensured an increase in their productivity 0.38 t/ha and 0.69 t/ha respectively, with a yield under control (without fertilizers) of 2.21 t/ha. The dependence of the quality of pea grain on the variety and nutrition background was revealed. The highest protein content of grain was obtained in less productive varieties of Korvet and Malakhit with indicators, in the control of 24.09 and 23.35%, and on the organic-mineral background – 24.63% and 23.39% respectively. The possibility of the simultaneous increase in yield and protein content in the grain of the Haiduk variety has been established. The most significant gross protein harvest was obtained on the organic-mineral nutritional background in the Haiduk, Oplot and Tsarevych varieties (0.682–0.689 t/ha) with an increase of 16.8–17.8% in comparison with the standard variety Devyz. The increase in the gross yield of protein per hectare, in most varieties, depended on the level of their yield rather than on the protein content in the grain

New strategies for a reliable assessment of baking quality of wheat – Rethinking the current indicator protein content

2017 ◽  
Vol 77 ◽  
pp. 126-134 ◽  
Author(s):  
Doreen Gabriel ◽  
Christian Pfitzner ◽  
Norbert U. Haase ◽  
Alexandra Hüsken ◽  
Heinrich Prüfer ◽  
...  
Keyword(s):  
Protein Content ◽  
Baking Quality ◽  
Reliable Assessment ◽  
New Strategies

scholarly journals Influence of irrigation and nitrogen fertilization on grain yield and some baking quality characteristics of spring wheat

1975 ◽  
Vol 47 (3) ◽  
pp. 166-180
Author(s):  
Paavo Elonen ◽  
Sirkka-Liisa Rinne ◽  
Hilkka Suomela
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Spring Wheat ◽  
Nitrogen Fertilization ◽  
Quality Characteristics ◽  
Falling Number ◽  
Grain Yields ◽  
Baking Quality ◽  
Additional Nitrogen

In the years 1967—70 twelve irrigation experiments of spring wheat were carried out in southern Finland (60-62° N, 22-26° E). Sprinkler irrigation (2 X 30 mm) increased the grain yields on an average by 1240±470kg/ha (from 2740 to 3980 kg) or 45±17 %. The increases in yield were significant on clay soils (9 trials) and loam (1 trial) but insignificant on fines and (1 trial) and mould (1 trial). Additional nitrogen fertilization (from 76 to 143kg/ha N) increased the grain yields on an average by 350± 200 kg/ha or 11±6 %. The ripening of wheat was significantly promoted by irrigation in one year but slightly retarded in three years. Nitrogen fertilization slightly retarded ripening every year The falling number of grains tended to be slightly improved by irrigation (from 285 to 321, on an average), but in most trials irrigation and nitrogen fertilization had no significant influence on the falling number. Irrigation decreased the crude protein content of grains in all trials, on an average by 2.2 ± 0.7 %-units (from 16.3 to 14.1%). This unfavourable effect was, however, avoided with additional nitrogen which increased the protein content by 1.9±0.4%-units (from 14,3 to 16.2 %). The effects of irrigation and nitrogen fertilization on those characteristics of wheat that are correlated with protein, were similar to the effects on the protein content. Thus, irrigation decreased the zeleny value (from 64 to 53 ml), cold viscosity (from 214 to 114 seconds), water absorption (from 66.5 to 64.9 %) and the valorimeter value (from 68 to 60), while these characteristics were improved by nitrogen fertilization. Irrigation did not decrease the Pelshenke value but increased significantly the ratio of the Pelshenke value/protein content (from 5,1 to 6.1). This indicates that the quality of protein was improved by irrigation, while the effect of nitrogen fertilization was the reverse. In fact, irrigation and additional nitrogen fertilization affected the quantity and quality of protein and the baking quality characteristics of wheat in opposite directions but the quantity of grain yield in the same direction. With these two methods combined it was possible to produce 60 % higher grain yields without any noteworthy changes in the baking quality characteristics of spring wheat.

The Influence of Manurial Treatment on the Baking Quality of English Wheat. I. A Quality Study of the Rothamsted Broadbalk Wheats

1931 ◽  
Vol 21 (3) ◽  
pp. 574-594
Author(s):  
E. A. Fisher ◽  
C. R. Jones
Keyword(s):  
Protein Content ◽  
Poor Quality ◽  
Gas Production ◽  
Baking Quality ◽  
The Poor ◽  
Four Seasons ◽  
Quality Study ◽  
Nitrogen Contents ◽  
Manurial Treatment

In each of the four seasons 1926 to 1929 samples of certain of the Broadbalk wheats were milled, and the straight-run flours tested in the bakehouse.The results given in the text show that the nitrogen contents of the wheats were increased consistently only by the heaviest nitrogenous treatments. The baking tests, however, showed that increased protein content was not necessarily accompanied by improved baking quality. In none of the crops was unsoundness of grain or inadequate gas production during fermentation a factor in the poor quality observed in many of the flours.

SURVIVAL, YIELD, PROTEIN CONTENT, AND BAKING QUALITY OF HARD RED WINTER WHEATS GROWN UNDER VARIOUS FERTILIZER PRACTICES IN SOUTHERN ALBERTA

1978 ◽  
Vol 58 (4) ◽  
pp. 1049-1060 ◽  
Author(s):  
U. J. PITTMAN ◽  
K. H. TIPPLES
Keyword(s):  
Protein Content ◽  
Triticum Aestivum L ◽  
Plant Populations ◽  
Survival Yield ◽  
Baking Quality ◽  
Protein Levels ◽  
Wide Range ◽  
Southern Alberta ◽  
P Fertilizers

Plant populations and grain yield of hard red winter wheats (Triticum aestivum L.) grown in southern Alberta were differentially affected by applied N and P fertilizers. The cultivar Sundance generally yielded more grain than did Winalta, Kharkov 22 MC, or Jones Fife. Protein content of the grain was generally increased by applications of N fertilizer but relatively unaffected by applied P. There was little inherent change in milling and baking quality with increasing protein content. Winalta maintained good milling and baking quality over a wide range of protein contents with no weakening at the higher protein levels. Kharkov 22 MC showed slightly lower milling and baking qualities at high protein levels of the grain.

scholarly journals Application of the SDS-PAGE method for the characterisation of winter wheat flour quality

2006 ◽  
pp. 112-118
Author(s):  
Árpád Tóth ◽  
Péter Sipos ◽  
Mária Borbély ◽  
Csilla Uri ◽  
Zoltán Győri
Keyword(s):  
Protein Content ◽  
Protein Composition ◽  
Poor Quality ◽  
Biological Research ◽  
Strong Negative Correlation ◽  
Particle Size Fractions ◽  
Baking Quality ◽  
Sds Page ◽  
Quality Product

The principle, development and importance of the SDS-PAGE method are presented in this article. The SDS-PAGE method has become one of the basic methods of molecular biological research, because it is widely applicable and its sensitivity is excellent in the separation of wheat storage proteins.We have shown the application of this method with a concrete example. It was also tested whether, it was possible to obtain a better baking quality product from a large amount of poor quality less valuable wheat by fractioning the flour according to particle sizes after grinding. We studied the rheological properties of flours with different particle size fractions from the original flour. The baking quality of the original flour was B2. The 125-90 and 90-63 μm fractions have significantly better baking quality (B1) than the original flour. The protein contents of these flour fractions were also significantly higher than the protein content of the original flour. We had a question: what has influenced the baking quality: the protein content or other factors? We searched for an explanation on these results in the protein composition of the flour samples. We studied the distribution of glutenin-fractions by SDS-PAGE method and evaluated them. We found with correlation analysis that the amount of LMW-Glutenin D-group (52-60 kDa) is in a strong, negative correlation to the baking quality (r = – 0.855*). Therefore, the baking quality of flour samples was influenced by this glutenin fraction.

Milling damage and quality evaluation of wheat.

1961 ◽  
Vol 1 (3) ◽  
pp. 133 ◽  
Author(s):  
HJ Moss
Keyword(s):  
Water Absorption ◽  
Protein Content ◽  
Quality Evaluation ◽  
Strong Relationship ◽  
Starch Granules ◽  
Baking Quality ◽  
Damaged Starch ◽  
Diastatic Activity

The relationships between the diastatic activity, Farinograph water absorption, protein content, and proportion of ruptured starch granules in some samples of experimentally milled flour are discussed. A very strong relationship is established connecting crumb softness and crust colour of bread with the protein content and diastatic activity of the pour from which the bread was baked. Some typical figures for the proportion of damaged starch in four varieties of wheat are shown. In addition the effect of the milling procedure on the degree of starch damage and on the baking quality of some flours is described, while over-milling is shown to lead to false manifestations of strength in physical ksting instruments, and to gluten-bound loaves, due to damage to the protein.

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