Abstract
Wheat is a major cereal crop cultivated worldwide that plays a strategic role in human nutrition. Differently from several other crops, wheat’s technological properties are essential for its commercialization and utilization. Its reserve protein, known as gluten, presents unique rheological properties that can enable the raw material to be used for different industrial uses, mainly for bread making, pasta, cookies and cakes. In the current work, a field trial examined the effects of three urea-based fertilizers and four nitrogen (N) rates on selected physical, physicochemical and rheological characteristics of kernels and flour of wheat grown under a no-till system. The results showed no differences among the three fertilizers but the highest N rates produced changes, decreasing the thousand kernel weight and test weight (PH) and increasing kernel protein content and the gluten content of the flour. Multivariate statistical analysis techniques (principal component analysis and hierarchical cluster analysis) were also effective in differentiating the fertilizers based on the evaluated responses.
Highlights
Wheat is one of the main agricultural crops worldwide with annual production surpassing 600 million tons, together with rice and corn
Some parameters decreased with the higher N rates, including the test weight and the thousand kernel weight (TKW), which was found by Penckowski et al (2010)
Considering other quality parameters such as moisture, kernel and flour falling number, kernel and flour ash content, PSI hardness, alveographic P L-1, water absorption, stability and development time, extraction and flour color (CieLab L and a* values) that are presented in Table1, it seems that they did not influence the treatments
Summary
Wheat is one of the main agricultural crops worldwide with annual production surpassing 600 million tons, together with rice and corn. Starch is the most abundant constituent of cereal kernels, followed by proteins, fibers, lipids and minerals. 175-181, Jan.-Mar., 2015 wheat reserve protein is water insoluble and denominated gluten, containing two fractions (gliadin and glutenin) that present special properties that are valued for wheat flour as a food ingredient. Both the quantity and quality of wheat protein fraction are dependent on several factors, including genetics, environmental and agronomic and in this last case the soil fertility is a very important factor
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