Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density

Lorenzo Guerrini,Marco Mancini,Marco Napoli,Alessio Cappelli,Piernicola Masella,Simone Orlandini,Alessandro Parenti

doi:10.3390/agronomy10020233

Abstract

Flour from old varieties are usually considered very weak flours, and thus difficult to use in breadmaking especially when processed as Italian “Tipo 2” flour. Hence, the aim of our study was to understand if agronomic treatments can be used to improve flour processability and the quality of three old wheat varieties. An experimental strip-plot scheme was used: three old wheat varieties (Andriolo, Sieve, Verna), two seeding densities, three levels of nitrogen fertilization (N35, N80, and N135), and two levels of foliar sulfur fertilization. Analyzed parameters related to kernel composition, dough rheology and bread quality. Sulfur and nitrogen treatments significantly affected protein composition and dough alveograph strength, which increased by about 34% with nitrogen fertilization, and by about 14% with the sulfur treatment. However, only nitrogen fertilization affected bread characteristics. Crumb density significantly decreased from N35 to N135, while springiness and cohesiveness increased. On the other hand, sulfur did not improve breads. This highlight the importance of performing breadmaking tests in addition to the rheological determinations. The poor technological performance of old wheat flours can be improved with agronomical treatments designed to obtain higher-quality bread.

Highlights

Wheat cultivated before the ‘green revolution’ are currently called ‘old wheats’, while those registered later are called ‘modern wheats’ [1,2]
The effect of the three agronomical treatments was evaluated in terms of kernel quality and, hectoliter weight, 1000 kernel weight, kernel C and N content, total proteins, and protein composition
Sulfur and nitrogen treatments significantly affected protein composition and dough alveograph strength, which increased by about 34% with nitrogen fertilization, and by about 14% with the sulfur treatment

Summary

Introduction

Wheat cultivated before the ‘green revolution’ (up until the late 1960s) are currently called ‘old wheats’, while those registered later are called ‘modern wheats’ [1,2]. Since the 1970s, the cultivation of old wheats has been progressively abandoned, as they are less productive than modern wheats, with less protein production per hectare, and with a gluten composition characterized by less gliadin and glutenins [3]. A micro-economy has developed around old wheats, allowing local producers to differentiate their products and increase their remuneration [8]. Their poor breadmaking performance still remains the biggest obstacle to their popularity

Objectives

Methods

Results