Effect of Nitrogen Fertilization and Fungicide Application at Heading on the Gluten Protein Composition and Rheological Quality of Wheat

Optimizing the bread-making quality properties of flour is currently one main aims bakery industry. Therefore, this study has investigated effects N fertilization and fungicide application at wheat heading on protein content (GPC), gluten composition rheological wheat. Field experiments were carried out in North-West Italy over a 3 year period, high cultivar soft winter Grain samples collected for each agronomic treatment four ripening timings, from milk stage to final combine harvesting, contents different fractions quantified. The late increased GPC (+1.2%) dough strength (W) (+22%) as result similar enhancement all fractions, while slightly reduced (?0.3%) W (?4%), mainly because dilution gliadin content, due significantly higher grain yield (+8.6%) thousand kernel weight (+5.5%). These practices did not modify significantly, expressed relative ratio between gliadins (glia) (HMW) low (LMW) molecular glutenins (gs), confirmed by accumulation trend during ripening. resulted have most marked effect fraction ratios alveographic parameters. lowest was observed 2015, although highest recorded same year, gs/glia also observed. Instead, 2016 showed HMW-gs/LMW-gs (H/L) ratios, P/L value (2.2). In temperature greater increase ?-gliadin enriched than ?/? ones, differences noted traits. This field experiment highlighted interactive role environmental factors proteins their ability, thus making further contribution development an integrated crop strategy cultivation humid Mediterranean areas.