The Combined Effect of Nitrogen Treatment and Weather Conditions on Wheat Protein-Starch Interaction and Dough Quality

Indrek Keres, Maarika Alaru, Reine Koppel, Illimar Altosaar, Tiina Tosens and Evelin Loit
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Indrek Keres: Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Fr.R. Kreutzwaldi 5, 51006 Tartu, Estonia
Maarika Alaru: Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Fr.R. Kreutzwaldi 5, 51006 Tartu, Estonia
Reine Koppel: Estonian Crop Research Institute, J. Aamisepa 1, 48309 Jõgeva, Estonia
Illimar Altosaar: Department of Biochemistry, Microbiology and Immunology, University of Ottawa, 75 Laurier Ave. E, Ottawa, ON K1N 6N5, Canada
Tiina Tosens: Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Fr.R. Kreutzwaldi 5, 51006 Tartu, Estonia
Evelin Loit: Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Fr.R. Kreutzwaldi 5, 51006 Tartu, Estonia

Agriculture, 2021, vol. 11, issue 12, 1-12

Abstract: The objective of this field crop study was to compare the effect of organic (cattle manure, off-season cover crop) and mineral N (NH 4 NO 3 ; 0, 50, 100° 150 kg N ha −1 ) fertilizers on (i) gluten-starch interaction, and (ii) rheological properties of winter wheat dough. Data were collected from the long-term field experiment located in the Baltic Sea region (58°22′ N, 26°40′ E) in years 2013–2017. The amount of minuppueral N 150 kg ha −1 applied in two parts before flowering ensured higher gluten content (31 ± 3.3%) and dough quality (81 ± 7.4 mm) due to more positive interactions between gluten proteins and starch granules. The quality of dough was more variable in organic treatments (ranged up to 33%) because the availability of organic N was more variable and sensitivity to the weather conditions was higher. The mean variability of different dough properties over trial years under organic treatments was 1.4–2.0 times higher than in the treatment with 150 kg N ha −1 .

Keywords: starch; gluten; nitrogen; mineral; organic; dough rheology (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
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