Long-term fertilization effects on processing quality of wheat grain in the North China Plain

Abstract

A 28-year fertilization experiment was carried out in the wheat–maize rotation region of North China. The effects of different sources of organic manure and inorganic fertilizers on grain processing quality were studied in winter wheat (Triticum aestivum L.). The results showed that wheat protein contents and processing quality were significantly improved with both organic manure and inorganic fertilizer treatments after long-term fertilization. Various effects of long-term fertilization on different quality parameters were found, with the descending order of dough stability time, dough development time, sedimentation value, wet gluten, dry gluten, and water absorption rate. Grain protein content, dry gluten content, wet gluten content, sedimentation value, and water absorption rate were also significantly improved. The durations of dough development and stabilization were significantly improved, and bread volume and baking score were increased. Grain protein content and processing quality were generally improved for the long-term and continuous fertilization. However, there was no significant difference in wheat quality between T4 (high amount of organic manure) and T5 (high amount of inorganic fertilizer). The effect of optimal amounts of inorganic fertilizer was greater than that of organic manure treatments at base-line application levels.