Starch and Dough-Related Properties of Wheat (<i>Triticum aestivum</i> L.) Exposed to Varying Temperatures and Radiances after Anthesis
Zhenzhen Zhang,
Dinghan Jia,
Dexin Wang,
Nianbing Zhou,
Zhipeng Xing,
Ke Xu,
Haiyan Wei,
Baowei Guo,
Hongcheng Zhang
Affiliations
Zhenzhen Zhang
Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Prodution Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Agricultural College Yangzhou University, Yangzhou 225009, China
Dinghan Jia
Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Prodution Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Agricultural College Yangzhou University, Yangzhou 225009, China
Dexin Wang
College of Agricultural and Bioengineering, Heze University, 2269 Daxue Road, Mudan District, Heze 274015, China
Nianbing Zhou
Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Prodution Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Agricultural College Yangzhou University, Yangzhou 225009, China
Zhipeng Xing
Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Prodution Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Agricultural College Yangzhou University, Yangzhou 225009, China
Ke Xu
Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Prodution Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Agricultural College Yangzhou University, Yangzhou 225009, China
Haiyan Wei
Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Prodution Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Agricultural College Yangzhou University, Yangzhou 225009, China
Baowei Guo
Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Prodution Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Agricultural College Yangzhou University, Yangzhou 225009, China
Hongcheng Zhang
Jiangsu Key Laboratory of Crop Cultivation and Physiology/Jiangsu Co-Innovation Center for Modern Prodution Technology of Grain Crops, Research Institute of Rice Industrial Engineering Technology, Agricultural College Yangzhou University, Yangzhou 225009, China
With the increase in global warming and solar radiation, the starch quality and dough properties of wheat have also been affected to some negative extent. To prepare for the effects of future climate change, we explored the effects of different temperatures and radiation on the properties of wheat starch and dough. Six sowing dates for four wheat varieties were selected for this study. The seedling population on the first sowing date (S1) was 300 × 104 plants ha−1, which increased by approximately 10% after the subsequent sowing date. The results showed that a delay in sowing time increased the daily mean temperature after anthesis and decreased the effective accumulated temperature and cumulative solar radiation. When the daily mean temperature increased 0.32 °C after anthesis, the total starch content decreased 1.2%, the sedimentation value increased by 14.19 s, the water absorption increased 0.62%, the dough development time increased 0.4 min, and the dough stability time increased 0.28 min. The gelatinization and dough properties of wheat starch were not only related to the daily mean temperature, but were also significantly related to the effective accumulated temperature and cumulative solar radiation. The results showed that the starch and dough properties of wheat are also related to the cumulative radiation temperature after anthesis. Compared with radiation, temperature is the main climatic factor affecting the formation of wheat starch and dough.
