Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 5, Pages 3012-3021Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf9040645
Keywords
Wheat; grain quality; grain protein; flour functionality; organic farming
Funding
- Biotechnology and Biological Sciences Research Council (BBSRC) of the U.K
- BBSRC
- Home Grown Cereals Authority [RD-2005-3191]
- BBSRC [BBS/E/C/00004953, BBS/E/C/00004955] Funding Source: UKRI
- Biotechnology and Biological Sciences Research Council [BBS/E/C/00004953, BBS/E/C/00004955] Funding Source: researchfish
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Increasing applications of nitrogen fertilizer to wheat (from 0 to 288 kg/ha) resulted in an increased proportion of gliadin proteins and increased dough extensibility. Flour from a plot receiving 192 kg/ha N (and no S) was similar to that from a plot receiving 192 kg/ha N and 53 kg/ha S, but the proportion of omega-gliadins was increased and dough strength was more similar to that from plots with lower N. The grain %N from a plot receiving 35 t/ha farmyard manure was similar to that from the plot receiving 144 kg/ha N, indicating that much of the applied N was unavailable. The protein composition and dough properties of flour from this plot were similar to those of grain from conventionally fertilized plots with similar grain N contents. Similar differences in grain N content, protein composition, and functional properties were observed in grain samples from commercial organic and conventional farms.
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