32. Achieving bread-making flour quality in winter wheat using chlorophyll meter readings

Adequate N fertilisation is crucial to increase the grain protein content (GPC) values in wheat. The recommended level of GPC needed to achieve high-quality bread-making flour should be higher than 12.5%. However, it is difficult to ensure the GPC values that the crop will achieve because N in grain is derived from two different sources: N remobilized into the grain from N accumulated in the pre-anthesis period, and N absorbed from the soil in the post-anthesis period. This study aimed to (i) evaluate the effect of the application of N on the rate of stem elongation (GS30) when farmyard manures are applied as initial fertilisers on GPC and on the chlorophyll meter (CM) values at mid-anthesis (GS65), (ii) establish a relationship between the CM values at GS65 and GPC, and (iii) determine a minimum CM value at GS65 to obtain GPC values above 12.5%. Three field trials were performed in three consecutive growing seasons, and different N fertilisation doses were applied. Readings using the CM Yara N-TesterTM were taken at GS65. The type of initial fertiliser did not affect the GPC and CM values. Generally, the greater the N application at GS30 is, the higher the GPC and CM values are. CM values can help to estimate GPC values only when yields are below 8000 kg ha−1. Additionally, CM values at GS65 should be higher than 700 to achieve high-quality bread-making flour (12.5%) at such yield levels. These results will allow farmers and cooperatives to make better decisions regarding late-nitrogen fertilisation and wheat sales.

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Use of a chlorophyll meter to assess nitrogen nutrition index during the growth cycle in winter wheat

Field Crops Research ◽

10.1016/j.fcr.2017.08.023 ◽

2017 ◽

Vol 214 ◽

pp. 73-82 ◽

Cited By ~ 20

Author(s):

Clémence Ravier ◽

Miguel Quemada ◽

Marie-Hélène Jeuffroy

Keyword(s):

Winter Wheat ◽

Nitrogen Nutrition ◽

Growth Cycle ◽

Chlorophyll Meter ◽

Nitrogen Nutrition Index

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Karat winter wheat

Canadian Journal of Plant Science ◽

10.4141/cjps91-028 ◽

1991 ◽

Vol 71 (1) ◽

pp. 207-210

Author(s):

H. G. Nass ◽

H. W. Johnston ◽

E. Hansel ◽

R. Blatt ◽

C. Caldwell ◽

...

Keyword(s):

Triticum Aestivum ◽

Powdery Mildew ◽

Winter Wheat ◽

Triticum Aestivum L ◽

Septoria Nodorum ◽

Bread Making ◽

Eastern Canada ◽

Key Words Wheat ◽

Glume Blotch ◽

Cultivar Description

Karat is a winter wheat (Triticum aestivum L. em. Thell.) with bread making quality, high grain yield, and adequate straw strength. It is moderately susceptible to powdery mildew (caused by Erysiphe graminis D.C. ex. Merat f. sp. tritici Marchal) and septoria leaf and glume blotch (caused by Septoria nodorum Berk.) and is suited for production in areas of Eastern Canada where winter survival is not a problem. Key words: Wheat (winter), cultivar description

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Variability of technological quality components in winter wheat

Genetika ◽

10.2298/gensr0703365z ◽

2007 ◽

Vol 39 (3) ◽

pp. 365-374 ◽

Cited By ~ 3

Author(s):

Veselinka Zecevic ◽

Desimir Knezevic ◽

Danica Micanovic

Keyword(s):

Winter Wheat ◽

Research Centre ◽

Phenotypic Variance ◽

Bread Making ◽

Quality Properties ◽

Dough Properties ◽

Gluten Content ◽

Winter Wheat Cultivars ◽

Technological Quality ◽

Sedimentation Value

Ten winter wheat cultivars created in Small Grains Research Centre of Kragujevac (KG-56, Srbijanka, Studenica, Takovcanka, KG-56S, KG?100, Toplica, Levcanka, Gruza, and Tara) were grown at experimental field during four years. Variability of bread-making quality properties (sedimentation value, gluten content and quality, and rheological flour and dough properties) was investigated. The sedimentation value was determined by Zeleny method, gluten content by standard method, and rheological flour and dough properties by Farinograph. Quality components depended significantly of genotype and environment factors. Obtained results have shown that the highest value of sedimentation in average was at KG-56S cultivar (61.8ml). Sedimentation in all investigated cultivars was at the level of the first quality class. Wet gluten are characterized by good physical properties, and on average ranged from 25.6% (KG-100) to 36.3% (Gruza). Wheat technological quality depended predominantly of genetic potential of cultivar, and it was on the level of A2-B2 quality group. The highest impact of phenotypic variance belonged to genotype for sedimentation value, wet gluten content and rheological flour and dough properties, while for water absorption belonged to genotype-year interaction.

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Some correlations between parameters of winter wheat technological quality

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200654010023 ◽

2006 ◽

Vol 54 (1) ◽

pp. 23-30

Author(s):

Jindřiška Kučerová

Keyword(s):

Winter Wheat ◽

Grain Yield ◽

Protein Content ◽

Negative Correlation ◽

Weather Conditions ◽

Loaf Volume ◽

Bread Making ◽

Wheat Varieties ◽

Baking Quality ◽

Technological Quality

The results of three-year trials (1999 to 2001) conducted with six winter wheat varieties in which was studied the grain yield and parameters of technological quality. Varieties of wheat come from four different localities of the Czech Republic. The most favourable weather conditions, a lot of precipitation and high temperature in the course of ripening from three years were proved in the year 2000. The best grain yield were in 2001 (average of sites 8.84 t/ha) and variety Semper, worst quality, had the highest grain yield of 9.17 t/ha, the least grain yield had Sulamit, best quality (7.94 t/ha). The laboratory analysis revealed negative correlation between grain yield and baking quality. The number of statistically highly significant correlations among bread-making quality parameters too.The negative correlation was of grain yield and grain volume mass (P < 0.05), Zeleny test and protein content taken as a whole for three years (P < 0.01). The correlation of loaf volume, which is the traits of baking quality and Zeleny test (r = 0.6016**), protein content (r = 0.5932**), dough stability (r = 0.2898**) and flour water absorption (r = 0.3632**) was positive (P < 0.01).

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Genetic responses in milling, flour quality, and wheat sensitivity traits to grain yield improvement in U.S. hard winter wheat

Journal of Cereal Science ◽

10.1016/j.jcs.2020.102986 ◽

2020 ◽

Vol 93 ◽

pp. 102986

Author(s):

Liza Van der Laan ◽

Carla L. Goad ◽

Michael Tilley ◽

Guadalupe Davila-El Rassi ◽

Adrienne M. Blakey ◽

...

Keyword(s):

Winter Wheat ◽

Grain Yield ◽

Yield Improvement ◽

Flour Quality ◽

Wheat Sensitivity ◽

Genetic Responses

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Evaluation of winter wheat collection in terms of HMW- and LMW-glutenin subunits

Czech Journal of Genetics and Plant Breeding ◽

10.17221/2448-cjgpb ◽

2010 ◽

Vol 46 (Special Issue) ◽

pp. S96-S99 ◽

Cited By ~ 6

Author(s):

J. Bradová ◽

L. Štočková

Keyword(s):

Molecular Weight ◽

Winter Wheat ◽

Polyacrylamide Gel Electrophoresis ◽

Sodium Dodecyl ◽

Low Molecular Weight ◽

Glutenin Subunits ◽

Bread Making ◽

Wheat Varieties ◽

Lmw Glutenin Subunits ◽

Winter Wheat Varieties

The composition of high molecular weight (HMW-GS) and low molecular weight (LMW-GS) glutenin subunits was examined in a collection of 86 Czech registered winter wheat varieties. These proteins were analyzed by sodium dodecyl sulphate polyacrylamide gel electrophoresis. An inter-varietal polymorphism of the HMW and LMW glutenin subunits was detected. Twenty-one different patterns for HMW were identified, and eighteen for the LMW-glutenins. The different alleles encoded at the six glutenin loci were determined. Three, six, and four alleles were observed, respectively at the Glu-A1, Glu-B1, and Glu-D1 loci (encoding high HMW-GS). Three, eight, and three alleles of LMW-GS were found, respectively, at the Glu-A3, Glu- B3, and Glu-D3 loci. The evaluated varieties were split into four categories of baking quality, and these variety groups were analyzed for the presence of different HMW-GS and LMW-GS alleles. While the alleles Glu-B1c (7+9), and Glu-D1d (5+10) were detected exclusively in bread wheat varieties, the alleles Glu-B1d (6+8), Glu-D1a (2+12), and Glu-A3e/f only occurred in those varieties that are not suitable for bread-making.

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The content of Fusarium mycotoxins, grain yield and quality of winter wheat cultivars under organic and conventional cropping systems

Plant Soil and Environment ◽

10.17221/411-pse ◽

2008 ◽

Vol 54 (No. 9) ◽

pp. 395-402 ◽

Cited By ~ 14

Author(s):

M. Váňová ◽

K. Klem ◽

P. Míša ◽

P. Matušinsky ◽

J. Hajšlová ◽

...

Keyword(s):

Winter Wheat ◽

Grain Yield ◽

Protein Content ◽

Crop Rotation ◽

Cropping System ◽

Kernel Weight ◽

National Standard ◽

Bread Making ◽

Volume Weight ◽

Significant Difference

Nine cultivars of winter wheat were compared in organic and conventional crop rotation systems. Bread-making quality was evaluated using three parameters [thousand-kernel weight (TKW) in g, volume weight in g/l, protein content in %]. Grain yield, TKW and protein content of winter wheat in organic cropping system were significantly lower as compared to any intensity in conventional cropping system. However, clover as a preceding crop to winter wheat in organic crop rotation ensured a sufficient amount of nitrogen for grain yield, which was 6.72 t/ha on average of the three years. The requirement of the Czech national standard for bread wheat minimum value of protein content (11.5%) was met in conventional crop rotation in all cases. Average value of protein content in organic crop rotation met this limit too, but it was below the required value in two cases. The required value (760 g/l) of volume weight was met in majority of cases in organic crop rotation. The following species of the genus Fusarium were found: F. culmorum, F. graminearum, F. poae and F. avenaceum. All samples were screened for the content of deoxynivalenol (DON). There was no significant difference in the DON content between winter wheat grain from organic crop rotation and conventional crop rotation at high intensity.

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