Journalartikel

Jahr der Veröffentlichung: 1991

Seiten: 114-132

Zeitschrift: Agribiological research : Zeitschrift für Agrarbiologie - Agrikulturchemie - Ökologie

Bandnummer: 44

Heftnummer: 2-3

ISSN: 0938-0337

Verlag: VDLUFA-Verl.

Abstract: 

It has been investigated to what extent doughphysical properties of several wheat varieties can be modified by ecological factors. For this purpose wheat cultivars from different baking quality classes have been cultivated in field- and in pot experiments at different nitrogen supply and under varied climate conditions - especially lower and higher temperatures - during grain development. Grains have been analysed for protein content, and proportions of protein fractions and amino acids in grain protein. Meals (type 550) have been tested by extensiograph for rheological properties ( and by baking test for loaf volume).

The results are summarized as follows:

1. An increase in the protein content of grain due to an increased nitrogen supply during grain development leads in all the varieties tested to a marked higher dough extensibility; dough resistance only changes slightly; the "energy" (extensiogramm area) of the doughs is increased. In baking test loaf volume is larger.

2. An increase in the grain protein content by higher temperatures during grain development was found to result in a strong increase in dough resistance and in a considerable reduction of dough extensibility in comparison with grains with an identical protein content grown under lower temperatures but with a higher N-supply. In dependence of the genotype the "energy" is increased more or less. The baking test gives corresponding results, whereby varieties of poorer breadmaking quality with short or soft dough properties give more reaction.

3. The possible reasons for differences in the rheological properties of one and the same variety are discussed on the basis of the described analytical results (protein fractions, amino acids) and the results presented in literature.

4. Lots of wheat of the same genotype with identical protein content in the grain nevertheless can have very different doughphysical properties and a different baking behaviour. Temperature during grain development seems to be very important.

5. The production of wheat with special baking quality requires attention of the interactions between location of plant growth, genotype, and nitrogen supply.

Harvard-Zitierstil: SCHIPPER, A. (1991) MODIFICATIONS OF THE DOUGHPHYSICAL PROPERTIES OF WHEAT-VARIETIES CAUSED BY INFLUENCES OF THE ENVIRONMENT, Agribiological research : Zeitschrift für Agrarbiologie - Agrikulturchemie - Ökologie, 44(2-3), pp. 114-132

APA-Zitierstil: SCHIPPER, A. (1991). MODIFICATIONS OF THE DOUGHPHYSICAL PROPERTIES OF WHEAT-VARIETIES CAUSED BY INFLUENCES OF THE ENVIRONMENT. Agribiological research : Zeitschrift für Agrarbiologie - Agrikulturchemie - Ökologie. 44(2-3), 114-132.