Quality of winter wheat in relation to heat and drought shock after anthesis

Krisztina Balla, Mariann Rakszegi, Zhongy Li, Ferenc Békés, Szilvia Bencze and Ottó Veisz
Additional contact information
Krisztina Balla: Agricultural Research Institute of the Hungarian Academy of Sciences, Martonvásár, Hungary
Mariann Rakszegi: Agricultural Research Institute of the Hungarian Academy of Sciences, Martonvásár, Hungary
Zhongy Li: CSIRO Food Future Flagship, North Ryde, Sydney, Australia
Ferenc Békés: CSIRO Food Future Flagship, North Ryde, Sydney, Australia
Szilvia Bencze: Agricultural Research Institute of the Hungarian Academy of Sciences, Martonvásár, Hungary
Ottó Veisz: Agricultural Research Institute of the Hungarian Academy of Sciences, Martonvásár, Hungary

Czech Journal of Food Sciences, 2011, vol. 29, issue 2, 117-128

Abstract: Raw material quality, which is influenced not only by the protein content, insoluble protein polymers, and glutenin-to-gliadin ratio but also by the starch granule size, is very important for the quality of bakery products. This study investigated the effect of high temperature and drought (during grain-filling) on the quality and components yield of five winter wheat varieties. Drought and drought + heat were found to have a much greater influence on the yield and quality than heat stress alone. Averaged over the varieties, the yield losses were 57% after drought, 76% after drought + heat, and only 31% after heat stresses. The reductions in the unextractable polymeric protein fraction and glutenin-to-gliadin ratio indicated a poorer grain yield quality, despite the higher protein content. Quality deterioration was observed after drought or drought + heat, while high temperatures alone resulted in no change or in a better ratio of protein components. A significant negative correlation was observed between starch granule size and relative protein content after drought, demonstrating that this parameter contributes, together with protein, to the baking quality of the flour.

Keywords: starch granule size; protein content; glutenin-to-gliadin ratio; high temperature (search for similar items in EconPapers)
Date: 2011
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/227/2010-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/227/2010-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:227-2010-cjfs

DOI: 10.17221/227/2010-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().