The Combined Effect of Nitrogen Treatment and Weather Conditions on Wheat Protein-Starch Interaction and Dough Quality

Abstract

The objective of this field crop study was to compare the effect of organic (cattle manure, off-season cover crop) and mineral N (NH4NO3; 0, 50, 100° 150 kg N ha−1) fertilizers on (i) gluten-starch interaction, and (ii) rheological properties of winter wheat dough. Data were collected from the long-term field experiment located in the Baltic Sea region (58°22′ N, 26°40′ E) in years 2013–2017. The amount of minuppueral N 150 kg ha−1 applied in two parts before flowering ensured higher gluten content (31 ± 3.3%) and dough quality (81 ± 7.4 mm) due to more positive interactions between gluten proteins and starch granules. The quality of dough was more variable in organic treatments (ranged up to 33%) because the availability of organic N was more variable and sensitivity to the weather conditions was higher. The mean variability of different dough properties over trial years under organic treatments was 1.4–2.0 times higher than in the treatment with 150 kg N ha−1.

Keywords

• starch
• gluten
• nitrogen
• mineral
• organic
• dough rheology