Abstract
This research was conducted in Isparta, Turkey ecological condition to investigate the effects of different zinc application doses on some quality parameters of bread (Gun-91, Altay-2000) and durum (Kiziltan-91, Kunduru-1149) wheat cultivars. The experiment was set up with three replications according to the randomized complete block design with a split-plot design. The cultivars took place in the main plots whereas the zinc application doses (0, 9, 18, 27 and 36 kg ha-1 Zn) were in the sub-plots. Phosphorus and nitrogen fertilizers providing 40 kg ha-1 of P2O5 and 80 kg ha-1 of N were applied to the plots. According to the result of variance analysis, different zinc application in wheat cultivars had significant effect on the grain quality parameters. But zinc fertilization had no effect on test weight. The effect of Zn treatment found statistically important on sedimentation and wet gluten content of flour, Zn, P and crude protein contents of bran and flour. In all cultivars, Zn application increased sedimentation, wet gluten content, protein, Zn content and P content in bran. However, the Zn application decreased the amount of P in flour. Also, protein, Zn and P contents were higher in the bran than in the flour. In the research results, it was found that Zn application had a positive effect on quality parameters, but high Zn doses affected both grain yield and quality parameters negatively.
Highlights
Quality varies between 20 and 100 mg kg-1 on dry matter basis and Zn critical level is 10-15 mg kg-1 in many types of grain [3]
It was demonstrated that the micronutrients have effect on grain quality shown by flours derived from Cu and Zn deficient wheat produced dough [7]
The purpose of this study was to examine the effects of the zinc fertilization in different wheat cultivars on test weight, sedimentation value and wet gluten amount in flour; (ii) on protein, zinc and phosphorus contents in different parts of grain
Summary
Quality varies between 20 and 100 mg kg-1 on dry matter basis and Zn critical level is 10-15 mg kg-1 in many types of grain [3]. In a study conducted to determine the zinc content of the soil, available zinc content in Isparta province soils was found as 0.10 ppm [4]. Soil containing less than 0.5 mg kg-1 zinc are considered as weak soils [5] Considering these data, it can be said that Isparta and the surrounding area has lack of zinc in the soil. Gluten is the major component of flour protein that determines processing quality. The purpose of this study was to examine the effects of the zinc fertilization in different wheat cultivars on test weight, sedimentation value and wet gluten amount in flour; (ii) on protein, zinc and phosphorus contents in different parts (the flour and bran) of grain
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