Technological quality of wheat grains and flour as affected by nitrogen fertilization and weather condition
نویسندگان
چکیده
The quality of grains and flour can be influenced by genetics, crop management, environment. objective this study was to evaluate the technological wheat interaction among genotype, nitrogen (N) fertilization weather conditions in different regions adaptation southern Brazil, aiming support farmers bakery industry sector their decision-making processes. experiment carried out three environments (Londrina rainfed irrigated conditions; Ponta Grossa rainfed) a randomized block design with 10 × 2 factorial scheme. Ten genotypes (BRS Sanhaço, BRS Graúna, Gaivota, Gralha-Azul, TBIO Sinuelo, Mestre, Sossego, Sintonia, Toruk, Quartzo) two N rates (40 120 kg ha-1) were assessed. following analyses performed or flour: hectoliter weight, thousand-kernel falling number, grain protein concentration, experimental extraction (i.e. yield), wet gluten alveography. Increasing from 40 ha-1 enhanced concentrations gluten. However, it did not influence dough strength commercial classification flour. Nitrogen also yield, tenacity elasticity index, depending on genotype environment interaction. Environments higher temperatures favored yield while lower increased weight number. Water deficit extensibility whereas water availability tenacity, tenacity/extensibility ratio. Therefore, these outcomes are important drivers for when choosing specific environmental farms, they intend meet industrial requirements mills food companies that use
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ژورنال
عنوان ژورنال: Emirates Journal of Food and Agriculture
سال: 2023
ISSN: ['2079-0538', '2079-052X']
DOI: https://doi.org/10.9755/ejfa.2022.v34.i12.2977