Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions

Iwona Jaskulska,Lech Gałęzewski,Roman Wacławowicz,Dariusz Jaskulski,Wojciech Kozera,Tomasz Knapowski

doi:10.1155/2018/5013825

Abstract

The mineral composition of cereal crops, the technological value of grain and flour, as well as bread quality are affected by the genotype, environment, and agronomic management practices. The aim of the research has been to investigate the effect of the environment and agronomic factors on the mineral composition and baking value of winter wheat grain. Opal cultivar grain of the genetically determined prime-quality wheat was obtained in a two-year field experiment (varied soil and weather). The agronomic management practices included tillage (conventional moldboard-plow, reduced ploughless, and strip-till) and nitrogen fertilisation rate (100 kg·N·ha−1, 200 kg·N·ha−1). In the grain samples, the content of macronutrients was assayed: P, K, Mg, Ca, and Na, total protein, and wet gluten as well as sedimentation value. The colour and the water absorption of flour and its content of protein and ash were determined. Laboratory baking was performed. It was found that the content of protein and gluten in grain, sedimentation value, bread volume, and weight changed depending on the environmental conditions and research years. Tillage and nitrogen rate, despite an effect on the properties of grain and flour, did not differentiate, however, the bread quality. The environmental conditions and agronomic management practices did not have a significant effect on the content of mineral nutrients in grain, except for calcium. The biofortification with mineral nutrients in prime-quality winter wheat cultivar grain by selecting the environmental and agronomic conditions seems more difficult than increasing the content of organic compounds and enhancement of flour and bread parameters.

Highlights

E mineral composition of cereal crops, the technological value of grain and flour, as well as bread quality are affected by the genotype, environment, and agronomic management practices. e aim of the research has been to investigate the effect of the environment and agronomic factors on the mineral composition and baking value of winter wheat grain
Despite an effect on the properties of grain and flour, did not differentiate, the bread quality. e environmental conditions and agronomic management practices did not have a significant effect on the content of mineral nutrients in grain, except for calcium. e biofortification with mineral nutrients in prime-quality winter wheat cultivar grain by selecting the environmental and agronomic conditions seems more difficult than increasing the content of organic compounds and enhancement of flour and bread parameters
Irrespective of the Journal of Chemistry wheat grain use, it must be of a very good quality which depends on the physical and chemical properties [12, 13], as well as biochemical and functional traits [14]. e grain quality depends on the content of organic compounds, mineral nutrients, vitamins, antioxidants, and antinutritional compounds [15, 16]. e content and the properties of starch are very important, including the basic components of amylose and amylopectin. ey determine the technological and nutrition quality of grains [17]

Summary

Introduction

Academic Editor: Ami Patel e mineral composition of cereal crops, the technological value of grain and flour, as well as bread quality are affected by the genotype, environment, and agronomic management practices. e aim of the research has been to investigate the effect of the environment and agronomic factors on the mineral composition and baking value of winter wheat grain. Academic Editor: Ami Patel e mineral composition of cereal crops, the technological value of grain and flour, as well as bread quality are affected by the genotype, environment, and agronomic management practices. It was found that the content of protein and gluten in grain, sedimentation value, bread volume, and weight changed depending on the environmental conditions and research years. E environmental conditions and agronomic management practices did not have a significant effect on the content of mineral nutrients in grain, except for calcium. E biofortification with mineral nutrients in prime-quality winter wheat cultivar grain by selecting the environmental and agronomic conditions seems more difficult than increasing the content of organic compounds and enhancement of flour and bread parameters. One can produce large batches of homogenous quality grain; a possibility of its biofortification is limited

Methods

Results

Conclusion