Baking Quality Parameters Research Articles

Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality.

Bread is a popular food that is widely consumed worldwide but has a short shelf life. Besides that, when incorporating prebiotics and calcium, aging mechanisms accelerate, further shortening the shelf-life. The objective of this work was to evaluate the effect of freezing storage on the rheological (loss tangent, tan δ) and thermal (glass transition temperature, Tg) properties of unfrozen dough, the fermentation times (tf), and the baking quality of wheat bread fortified with calcium and inulin. Formulations studied included wheat flour (control-C), flour with 1800 ppm Ca (calcium carbonate-CA, calcium citrate-CI or calcium lactate-LA), and flour with 2400 ppm Ca and 12% inulin (calcium carbonate-CA-In, calcium citrate-CI-In or calcium lactate-LA-In). Doughs were stored at −18 °C for 1, 7, 30 and 60 days. After storage, the rheological (oscillatory rheometry and texture profile analysis) and thermomechanical properties of the thawed doughs were measured. The quality parameters of breads determined consisted of specific volume (Vs), color, moisture, firmness, elasticity, and alveoli size characterization. Dough freezing neither changed viscoelasticity (tan δ) nor decreased hardness and adhesiveness up to the values observed for fresh wheat dough. The Tg of dough with calcium carbonate increased, while for samples with organic calcium salts, it (citrate and lactate) decreased. The tf of thawed dough significantly increased. The Vs of all breads did not change during the first 30 days but decreased after freezing the dough for 60 days (p < 0.05), probably due to the death of the yeasts. Crumb moisture decreased over time, and in all cases crumb C had the highest moisture content, suggesting a dehydration effect of the calcium salt. The firmness of CA, LA and C crumbs were similar and higher than that of CI (p < 0.05), suggesting a destabilizing effect of CI anion on gluten proteins. Inulin contributed to the depreciation of bread quality, mainly at 60 days of dough freezing storage. It can be concluded that during freezing storage, calcium improves the dynamic elasticity of the dough, although under extreme conditions it generates loaves of smaller volume. Principal component analysis (PCA) explained 66.5% of total variance. Principal component 1 (PC1) was associated with dough properties, and accounted for 44.8% of the total variance. In turn, PC2 was mainly related to baking quality parameters (fermentation time, browning index, firmness and springiness of crumbs), and explained 21.7% of the total variance. Fortification with calcium citrate should be recommended for dough freezing, as breads with softer crumbs were obtained under such conditions.

Environment and Genotype Effect on Quality Baking Traits of Advanced Stem Rust Wheat (&amp;lt;i&amp;gt;Triticum aestivum&amp;lt;/i&amp;gt; L.) Lines Grown in Kenya

Physicochemical and rheological properties of wheat flour defines its end use and are influenced by variety and environmental factors. New varieties need to be evaluated under different environments to determine the environment and variety best suited desired quality characteristics. This study was designed to evaluate the baking quality performance of 17 advanced stem rust wheat lines and 3 varieties under different environments. Completely Randomized Block Design experiments were set up in five zones in Kenya; Njoro, Narok, Naivasha, Eldoret and Timau where the 17 advanced lines and 3 varieties were grown and different baking quality parameters evaluated. The baking quality parameters were analysed following the approved and AACCI methods as described in the materials and methods section. Protein results ranged from 7.90 to 14.67%, gluten12.30 to 32.20%, and zeleny 10.07 to 56.33% respectively. Dough development time ranged from 1.50 to 7.33 minutes, dough stability0.92 to 15.67 minutes, water absorption60.67 to 70.07% and mixing toleranceindex8.33 to 96.67 B.U. Hectolitre weight ranged from 59.19 to 80.14 Kg/Hl, flour extraction 59.19 to 82.50%, starch47.17 to 75.27, ash0.50 to 1.26% and moisture11.67 to 16.10%. Timau a cooler environment in comparison to the other regions recorded lower protein levels compared to Narok a hotter environment which recorded high protein, gluten and zeleny levels regardless of line/genotype evaluated, confirming the influence of environment on baking quality parameters. K. Ibis and R1290 recorded high protein levels except in Timau which points to the stability of genotypic qualities across the environments. Timau proved to be the best site for soft wheat and Njoro for hard wheat due to the high quality characteristics observed in the lines/genotypes.

A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

The study assessed the quality parameters of grain and flour, the rheological properties of dough and the quality of bread prepared from flour of hybrid cultivars of wheat in comparison with population cultivars of wheat. As the interest in wheat hybrids cultivars from the agricultural and milling industry is growing, their technological value of grain and flour was evaluated at two levels of nitrogen fertilisation (N1—110 kg/ha, N2—150 kg/ha). Increasing the fertilisation (N2) produced a significant influence on the crude protein and gluten content in the flour, as well as the moisture of the crumb and the yield of the dough without impacting other rheological traits and parameters of bread baking process. The performed principal component analysis (PCA) allowed for identification of the best cultivars among the studied wheat cultivars (Hybery and Hyvento). The hybrid cultivar Hyvento was characterised by favourable qualitative traits of the grain (vitreousness, crude protein content) and rheological parameters of the dough (bread volume), however, it had lower baking quality parameters. Among the hybrid cultivars, the best applicability for baking purposes was Hybery due to the favourable values of the baking process parameters and bread quality (bread yield, bread volume, Dallmann porosity index of crumb). Hybrid cultivars of wheat can therefore be used for the production of bread and be an alternative in agricultural production for population cultivars, which will contribute to filling the knowledge gap for the hybrid wheat cultivars.

Mitigating the impact of selective phenotyping in training populations on the prediction ability by multi‐trait pedigree and genomic selection models

AbstractTraining populations for pedigree and genomic prediction in plant breeding programmes are largely updated with superior genotypes from multi‐environment trials, where they are tested with the goal of variety development. Such a selective phenotyping has, however, a negative impact on prediction abilities, especially when only a subset of breeding lines can be tested, as for laborious and costly to phenotype traits. This study focused, thus, on investigating the impact of selective phenotyping in the training population of an applied wheat breeding programme, and assessing the potential to mitigate this impact by pedigree and genomic multi‐trait prediction models as well as bi‐directionally selected training populations for several baking quality parameters. Combining both pedigree and genomic information in multi‐trait prediction models with pre‐existing phenotypic information for protein content and sedimentation value compensated for the observed loss in prediction ability, while entering few inferior breeding lines into the training population further mitigated the impact of selective phenotyping and even led to a slight increase of prediction ability in comparison to a randomly chosen training population.

Microbial indicators are better predictors of wheat yield and quality than N fertilization.

In view of their key roles in many soil- and plant-related processes, we hypothesized that soil microorganisms could play a larger role in determining wheat baking quality than nitrogen fertilization. A field experiment was conducted under bread wheat production conditions, where different fertilization treatments, ranging from 0-120kg/ha NH4NO3, were applied. Soil samples were taken in May, June and July. Functional genes in the nitrogen cycle were quantified and amplicons of the 16S rRNA gene and the ITS region were sequenced. Wheat yields were measured, and the grain baking quality was analysed for each plot. Fertilisation did not significantly influence the yields and the grain quality. Many bacterial and fungal Amplicon Sequence Variants showed significant positive or negative correlations with yield and grain baking quality parameters. Among the functional gene quantified, the archaeal amoA showed strong negative correlations with the wheat yields and many grain and flour quality parameters. Regression models were able to explain up to 81% of the variability in grain quality based on the microbial data from the May sampling. A better understanding of the microbiology of wheat fields could lead to an optimized management of the N fertilization to maximize yields and grain quality.

Evolutionary Effects on Morphology and Agronomic Performance of Three Winter Wheat Composite Cross Populations Maintained for Six Years under Organic and Conventional Conditions

Three winter wheat ( Triticum aestivum L.) composite cross populations (CCPs) that had been maintained in repeated parallel populations under organic and conventional conditions from the F5 to the F10 were compared in a two-year replicated field trial under organic conditions. The populations were compared to each other, to a mixture of the parental varieties used to establish the CCPs, and to three winter wheat varieties currently popular in organic farming. Foot and foliar diseases, straw length, ear length, yield parameters, and baking quality parameters were assessed. The overall performance of the CCPs differed clearly from each other due to differences in their parental genetics and not because of their conventional or organic history. The CCPs with high yielding background (YCCPs) also yielded higher than the CCPs with a high baking quality background (QCCPs; in the absence of extreme winter stress). The QCCPs performed equally well in comparison to the reference varieties, which were also of high baking quality. Compared to the parental mixture the CCPs proved to be highly resilient, recovering much better from winter kill in winter 2011/12. Nevertheless, they were out yielded by the references in that year. No such differences were seen in 2013, indicating that the CCPs are comparable with modern cultivars in yielding ability under organic conditions. We conclude that—especially when focusing on traits that are not directly influenced by natural selection (e.g. quality traits)—the choice of parents to establish a CCP is crucial. In the case of the QCCPs the establishment of a reliable high-quality population worked very well and quality traits were successfully maintained over time. However, in the YCCPs lack of winter hardiness in the YCCP parents also became clearly visible under relevant winter conditions.

Impact of Ameliorative Phosphorus Fertilization on Soil, Maize and Wheat Status

Acid reaction and nutritional imbalances, mainly low levels of plant available phosphorus (P) are often limiting factors of soil fertility in Bosnia and Herzegovina (B&H). The aim of this study was testing the impact of ameliorative P fertilization on soil properties and status of maize and wheat on acid soil (pH in 1n KCl: 4.0) of Tuzla Canton in B&H. The experiment of increasing rates of P fertilization has been started in spring of 2013. The experiment was conducted by randomized complete block design in four replicates (basic plot 63 m2 ). Monoammonium phosphate (12% N + 52% P2O5) was added to standard fertilization (kg ha-1: 150 N + 50 P2O5 + 50 K2O) in amounts as follows (P2O5 kg ha-1): 75, 475, 875, 1275 and 1675. In the next two years only standard fertilization was applied for crop rotation maize (2013) – maize (2014: crop was complete damaged by flood) – winter wheat (2014/2015). By increasing P rates the contents of mobile P were increased from 7.66 mg P2O5 100 g-1 to 20.10 mg P2O5 100 g-1 or 2.6 times. Also, maize yields were considerably increased up to 17%. (6.68 and 7.82 t ha-1, for control and the highest rate of applied P, respectively). Yield of wheat was significantly increased by P fertilization up to 14% (4.35 and 5.02 t ha-1, for control and the highest P rate respectively). However, for significant improvement of baking quality parameters (protein, wet gluten and sedimentation) the lowest P rate in level 475 kg P ha-1 was sufficient.

Correlation between fertilization and baking quality of winter wheat cultivars

In a long-term experiment, a complex study of the baking quality parameters of four modern winter wheat genotypes (GK Csillag, Mv Csárdás, Mv Toldi, GK Békés) was carried out in fertilizer treatments with increasing dosages (control, N60+PK, N120+PK) in two different years (2013 and 2014) on chernozem soil in Eastern Hungary. In the control and the N120+PK treatments, the protein content ranged within the boundaries of 8.88-11.46% (in 2013) and 6.73-11.19% (in 2014) and 11.03-13.30% (in 2013) and 10.53-14.29% (in 2014), respectively. The wet gluten content values were 24.88-37.18% (in 2013) and 18.03-23.53% (in 2014) in the control and 35.30-43.16% and 33.28-39.10% in the N120+PK treatment. Using Pearson’s correlation analysis, a tight correlation was found between fertilization and the protein content (r = 0.571**-0.739**) and between fertilization and the wet gluten content (r = 0.587**-0.859**). A medium correlation was observed between fertilization and the farinographic value (r = 0.275-0.484**) and between fertilization and gluten elasticity (r = 0.322**-0.466**). Fertilization did not have an impact on the falling number (r = -0.014-0.226). Strong correlation was found between the protein and the wet gluten contents (r = 0.817**-0.950**).

Identification of milling and baking quality QTL in multiple soft wheat mapping populations.

Two mapping approaches were use to identify and validate milling and baking quality QTL in soft wheat. Two LG were consistently found important for multiple traits and we recommend the use marker-assisted selection on specific markers reported here. Wheat-derived food products require a range of characteristics. Identification and understanding of the genetic components controlling end-use quality of wheat is important for crop improvement. We assessed the underlying genetics controlling specific milling and baking quality parameters of soft wheat including flour yield, softness equivalent, flour protein, sucrose, sodium carbonate, water absorption and lactic acid, solvent retention capacities in a diversity panel and five bi-parental mapping populations. The populations were genotyped with SSR and DArT markers, with markers specific for the 1BL.1RS translocation and sucrose synthase gene. Association analysis and composite interval mapping were performed to identify quantitative trait loci (QTL). High heritability was observed for each of the traits evaluated, trait correlations were consistent over populations, and transgressive segregants were common in all bi-parental populations. A total of 26regions were identified as potential QTL in the diversity panel and 74QTL were identified across all five bi-parental mapping populations. Collinearity of QTL from chromosomes 1B and 2B was observed across mapping populations and was consistent with results from the association analysis in the diversity panel. Multiple regression analysis showed the importance of the two 1B and 2B regions and marker-assisted selection for the favorable alleles at these regions should improve quality.

The influence ofFusariuminfection on wheat (Triticum aestivumL.) proteins distribution and baking quality

Under artificial Fusarium infection the total glutenin content determined by chromatographic (RP-HPLC) method was significantly reduced in comparison to gliadins which were increased. Among protein types, α-GLI and HMW-GS were the highest affected. Artificial Fusarium infection significantly increased GLI/GLU ratio when compared with the natural infected samples. Artificial Fusarium infection dramatically decreased the dough mixing tolerance and had a considerable negative effect on dough energy, maximum resistance, and resistance/extensibility ratio. Disturbed GLI/GLU ratio and an increased amount of mycotoxin DON under artificial Fusarium infection showed a strong negative impact on affected functional properties of dough and bread. Total and γ-GLI as well as GLI/GLU ratio were significantly positively affected by mycotoxin DON in contrast to total GLU, HMW-GS and LMW-GS which were negatively affected. Results indicated that the stability of baking quality parameters of cultivars more tolerance to the Fusarium infection can be well define by lower accumulation of mycotoxin DON.

“Productivity, quality and sustainability of winter wheat under long-term conventional and organic management in Switzerland”

Long-term sustainability and high resource use efficiency are major goals for high quality baking wheat production throughout the world. Present strategies are low input systems such as organic agriculture or improved conventional systems (integrated). The fertilisation level and strategy, crop protection as well as preceding crop effects may modulate system performance with respect to wheat grain yield, quality and environmental performance of the systems.Our aim was to evaluate data of winter wheat (Triticum aestivum L.) performance from the DOK long-term systems experiment in Switzerland comparing two mixed organic (biodynamic and bioorganic: BIODYN and BIOORG) and a mixed conventional cropping system (CONFYM) using mineral fertilisers and farmyard manure at two fertilisation intensities (level 1: 50% of standard fertilisation, level 2: standard fertilisation) since 1978. A conventional system was fertilised exclusively minerally at level 2 (CONMIN) and a control remained unfertilised (NOFERT). We compared crop yields, baking quality parameters, the nitrogen use efficiency and the effect of maize and potatoes as preceding crops obtained between 2003 and 2010 along with long-term soil sustainability parameters.The mean grain yields across both fertiliser levels of the organic cropping systems (BIODYN and BIOORG) were 64% of CONFYM, whereas crude protein contents were 79% of CONFYM at fertilisation level 2 and achieved 90% at level 1. The main driving factor of lower yields was a reduction of the numbers of ears per m2 and the thousand kernel weight. The apparent nitrogen use efficiency decreased with increasing N fertilisation. Doubling the organic fertilisation in the organic systems only slightly improved wheat grain yields but was not able to improve grain baking quality, due to low mineral N additions via slurry and farmyard manure. In contrast the effects of the preceding crop potatoes in comparison with preceding silage maize outperformed the organic fertilisation effects, resulting in 33% higher yields and 11% higher crude protein contents. The yield components recorded in the case of preceding potatoes demonstrated a more synchronised nutrient supply throughout the wheat development. Over all low input systems and both fertilisation levels in the conventional mixed farm system at half standard fertilisation (level 1) performed best with distinctly higher grain yields and crude protein contents than in the organic systems with standard fertilisation. However, all systems, organic and conventional, with the low or zero organic fertiliser inputs performed poorly considering the long-term soil quality parameters, indicating a degradation of soil quality. The DOK long-term experiment allows an integrated view on the performance of baking wheat production and long-term sustainability. The results emphasise the importance of a sufficient supply of soils with organic fertilisers as well as the need to improve the availability of organic nitrogen and synchrony between nutrient supply and demand in organic baking wheat production, beside the selection of a suitable preceding crop.

The Mixolab parameters of composite wheat/hemp flour and their relation to quality features

The composites quality prepared from commercial wheat flour and 5, 10, 15 or 20% of hemp flour was characterized by the Mixolab rheological test. Study is related to three defatted hemp flours, K1 and K2 gained from seeds bred conventionally, and K3 in bio-planting regime. Wheat flour of good baking quality was provided by Czech commercial mill. Besides Mixolab profiles, basic baking quality parameters were also determined (protein content, Zeleny value, Falling Number, specific bread volume). Within mixolab torque data, greater differences were attributed to substitution level than hemp flour type. The most precise samples distinguishing was observed during the mixing and starch retrogradation phases of the test. Composite dough behavior has fully corresponded with baking quality features in both C1 (maximum at mixing) and C2 (protein weakening) and C3−C2 difference (starch gelatinization rate) (r between −0.92 and 0.83).

Prediction of wheat baking quality based on gliadin fractions and HMW-GS data by chemometric analysis (PLS modelling)

Gluten proteins composed of gliadins and glutenins are important contributors to the wheat quality properties. Twenty-eight winter wheat cultivars differing in bread processing quality were collected at the experimental fields of the Agricultural Institute Osijek, Croatia, in growing season 2006/2007.The HMW-GS composition and gliadin contents were determined by SDS-PAGE and RP-HPLC, respectively, with the aim to determine their relationship with wheat quality properties. Based on gliadins and HMW-GS data for 28 wheat cultivars PLS models were developed for the prediction of 15 baking quality parameters.NIPALS algorithm was applied for the evaluation of the latent variables and regression coefficient parameters. The obtained 4-th order models have average coefficients of determination R2=0.80.Determined variable importance in projections (VIP) coefficients revealed that HMW-GS data have the dominant influence on the baking quality parameters. For extensographic and farinographic properties the Glu-D1 locu...

Changes in baking quality of composite wheat/hemp flour detected by means of mixolab

The quality of wheat-hemp composites prepared with different amounts of hemp flour (5, 10, 15 and 20%) was characterised by the mixolab rheological test. The present study is related to three defatted hemp flour types addition, K1 and K2 gained from seeds bred conventionally, and K3 in bio-planting regime. Wheat flour of good baking quality was provided by a Czech commercial mill. Besides the mixolab profiles, basic baking quality parameters were also determined. By analytical methods, protein content, Zeleny’s value and Falling Number were determined. Dough baking quality was tested with the help of three rheological apparatuses, namely farinograph, extensigraph and amylograph. Moreover, laboratory baking test was performed, and specific bread volume was calculated. Mixolab torque data was strongly affected by substitution level than hemp flour type. The most precise distinguishing of samples was observed during the mixing and starch retrogradation phases of the test. Correlation analysis confirmed proper relationships between mixolab and rheological parameters related both to protein properties (C1, C2, C1–C2 vs. farinograph and extensigraph ones) and starch or starch gel properties (C3, C4, C5 vs. amylograph ones). In the former case, the strongest relationship was found between C1 and the dough development time (−0.80, p < 99%), while in the latter between the amylase activity estimation (C3–C4) and the amylograph viscosity maximum (−0.87, p < 99%). Bread specific volume could be predicted by all five basic mixolab C’s. The best fitting correlation was found for C3 readings (starch gelatinization rate, r = 0.87, p < 99%), while links of C1 or C2 (maximum torque as gluten strength and protein weakening) were softer (r = 0.73 and 0.70, respectively, p < 99%).

Role of Non-prolamin Proteins and Low Molecular Weight Redox Agents in Protein Folding and Polymerization in Wheat Grains and Influence on Baking Quality Parameters

The various enzyme systems and low molecular weight (LMW) redox agents are related to the folding and polymerization of prolamins in the ripening wheat grains and the formation of baking quality. Protein disulfide isomerases (PDIs) and cyclophylins accelerate "correct" folding of prolamins, which is most likely necessary for the subsequent formation of the macromolecular structure of the gluten protein matrix. PDIs are also involved in the polymerization of prolamins, catalyzing the oxidation of protein sulfhydryl groups. Molecular chaperone binding BiP protein facilitates folding of prolamins, with its role increasing in the stressful conditions. Reducing systems of thioredoxin and glutaredoxin, LMW redox pairs GSH/GSSG and Asc/DHAsc, thiol oxidases, and lipoxygenases (LOXs) regulate redox balance and the rate of polymerization of prolamins at the different stages of grain ripening. Additionally, LOX is probably involved in the protein-starch-lipid interactions between the starch granule and the protein matrix, mediated by puroindolines, determining the formation of grain texture. It is assumed that the high variability of baking quality in different environmental conditions is due to the interaction of labile enzyme systems with the storage proteins in the developing wheat caryopsis.

Comparison of pound cake baked in a two cycle microwave-toaster oven and in conventional oven

The industrial and domestic use of microwaves has increased considerably over the past few decades. New researches about the interaction of different ingredients with microwave energy, has provided insight that is helping to improve the quality of microwave-baked products. The aim of this work was to determine the best potency and baking time conditions for pound cake and apply the image analysis methodology to analyze the structure of pound cake baked in a two cycle microwave-toaster oven compared with a conventionally baked. Weight loss, density, water activity, moisture, luminosity and seven parameters of Image Analysis were measured as baking quality parameters. Optimal baking conditions for the two-cycle microwave-toaster oven were obtained using surface response analysis. The best baking conditions resulted in a low power for the first cycle (204 W for 120 s), a high power for the second cycle (937 W for 70 s), and a toasting time of 5:30 min at 200 °C. Image analysis showed a 7% reduction in the crumb cell number of the cake baked with microwaves as compared to the conventional. The two cycle microwave-toaster oven generated a product with a higher volume (11%) and higher luminosity (2%) than the conventional process. Both of them were equally preferred by consumers, scoring 4.6 (I like very much) in a hedonic sensory test.

Impact of sodium chloride on wheat flour dough for yeast‐leavened products. II. Baking quality parameters and their relationship

The traditional use of sodium chloride (NaCl) fulfills various important rheological, technological and sensory properties in the manufacturing of yeast-leavened products. However, the use of NaCl in food production has been discussed controversially since a high intake of sodium seems to be associated with hypertension. This study investigates the baking quality parameters of wheat breads containing various levels of NaCl (0-40 g NaCl kg(-1) flour). Crumb firmness and rate of bread staling decreased with decreasing NaCl levels. A slight increase in loaf volume was observed based on the increased yeast leavening ability resulting from additional NaCl. Higher crumb retrogradation (measured by differential scanning calorimetry) was observed with low NaCl levels. The retrogradation effect is based on the theory that NaCl probably leads to Na(+) inclusion in starch molecules during storage and thus reduces retrogradation. Further, significant (P⩽0.05) linear relationships (r ≥ 0.829) between Rheofermentometer results, bread volume and crumb firmness were found, suggesting a predictability of bread quality by measurement of gas release.

Effect of the fertilization on some quality parameters of winter wheat

We studied the different mineral fertilizer rates effect on the baking quality of five different winter wheat genotypes (GK Öthalom, Lupus, KG Széphalom, GK Békés, Mv Mazurka) on chernozom soil in 2008.The bigger fertilizer doses increased the wet gluten content, gluten elasticity and the protein content. The high doses of fertilization has got a moderate effect on the valorigaph value, water absorption, and falling number. The optimum level of the fertilizer doses were the N90-120+PK.The Pearson’s correlation analysis proved strong relationships between the fertilization and gluten content, the quality of the gluten, a valorigraph value, and the protein content. The analysis verified a strong correlation between genotype and falling number, and the protein content.The variety Mv Mazurka has got the best baking quality parameters.

Effect of mineral fertilizers with different sulphur content on the yield of winter wheat in a small plot experiment

We can find more and more references on the importance of sulphur and sulphur fertilization, mainly in the case of most important field crops, as cereals, maize, and the oilseeds. The traditional sulphur sources continuously lost their importance by the stringent air pollution orders and nowadays they are not able to meet the demands of plants. Besides, the application of superphosphate, as phosphorus mineral fertilizer, decreased in several countries. Sulphur fertilization is required in most cases to reach the required yields and quality parameters. The lack ofsulphur causes decreased nitrogen utilization and yield by cereals as winter wheat, moreover, results less favourable baking parameters.We have examined the N and S content of different parts of winter wheat plants in a small plot experiment at the University of Debrecen, Centre of Agricultural Sciences, Látókép Experimental Station. We have also studied the effect of different sulphur fertilization forms and doses on the baking quality parameters and yield. Our aim was to contribute to the development of yield and quality improving sulphur fertilization methods, adaptable by practice.We have measured the lowest yield in the case of one of the control plots, and 100 kg/ha nitrogen, 80 kg/ha potassium and 70 kg/ha phosphorus nutrient supply resulted the lowest yield (8.7 kg/plot). The maximum yield, 10.2 kg/plot was also experienced on superphosphate fertilized plot by the application of 140 kg/ha phosphorus dose. Application the first dose of both Biofert and FitoHorm 32 S leaf fertilizers raised the yield from9.1 to 9.9 kg/plot. ANOVA proved that Biofert and FitoHorm 32 S had no significant effect on the amount of yield, the increase is only a tendency.

Characterisation of kernel resistance against Fusarium infection in spring wheat by baking quality and mycotoxin assessments

Fusarium head blight (FHB) of wheat heads by Fusarium culmorum causes serious yield losses and compromises the end-use quality by accumulation of mycotoxins and alteration of baking characteristics. The most promising control strategies against the disease combine adequate cropping techniques (i.e. crop rotation avoiding maize as a preceding crop) with the use of resistant varieties. Different types of resistance against this disease have been described such as the resistance to primary infection of the spikelets and the reduction of spread of the infection in other parts of the ear. In recent years, the ability of the kernels to prevent penetration of the fungus and mycotoxin accumulation has received increasing attention. Yet, the detection of kernel resistance for breeding purposes is rather difficult, as the corresponding resistance mechanisms are not fully understood. The aim of the present work is to compare different aspects of kernel resistance in order to define the most significant criteria for breeding purposes. The experimental set up included eight modern Swiss spring wheat varieties grown on small irrigated yield plots (3 × 1.5 m) inoculated at anthesis with a mixture of Fusarium culmorum isolates. Disease ratings from 7 to 28 days post-inoculation were completed with post-harvest analyses for the accumulation of the mycotoxin deoxynivalenol and different baking quality parameters. Results indicate that the accumulation of the mycotoxin deoxynivalenol in the kernels is correlated with visible symptoms on the ear before harvest. In terms of baking quality parameters, water absorption, dough softening and dough resistance are impaired in susceptible varieties after FHB infection, while resistant varieties are not affected. The results obtained here indicate that kernel resistance can be defined by low deoxynivalenol accumulation in the kernels and by stability of several baking quality parameters under conditions of high FHB infection pressure.