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Responses of breadmaking quality to sulphur in three wheat varieties
Author(s) -
Zhao FangJie,
Salmon Sue E,
Withers Paul J A,
Evans Eric J,
Monaghan Jim M,
Shewry Peter R,
McGrath Steve P
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199910)79:13<1865::aid-jsfa449>3.0.co;2-r
Subject(s) - glutenin , chemistry , rheology , food science , volume (thermodynamics) , wheat flour , wheat grain , zoology , agronomy , protein subunit , biochemistry , biology , materials science , composite material , physics , quantum mechanics , gene
Field experiments were carried out at three sites in England to investigate the effects of S fertilisation on breadmaking quality of three winter wheat varieties (Hereward, Rialto and Spark) in the 1996–1997 season. The soils at the three sites differed in extractable S contents. Depending on site, either 180 and 230 kg ha −1 N or 230 and 280 kg ha −1 N treatments were factorially combined with three S treatments (0, 20 and 100 kg ha −1 S). Addition of S increased loaf volume significantly at two sites where grain S concentration was also significantly increased and grain N:S ratio decreased. Application of the extra 50 kg ha −1 N increased grain protein concentration but did not increase loaf volume at any of the sites. Loaf volume was found to correlate more closely with grain S than with grain protein concentration. Addition of S generally decreased the elastic modulus of gel protein and dough resistance but increased dough extensibility. Despite considerable differences in their dough rheology, the responses in rheology and loaf volume to S were similar in all three varieties. Selected flour samples of Rialto from the Bridgets site were also analysed for the glutenin subunit distribution, showing that S addition increased the relative proportion of low‐molecular‐weight subunits at the expense of high‐molecular‐weight subunits of glutenin. This study therefore shows that the beneficial effects of S on breadmaking quality are associated with decreased dough elasticity and increased extensibility resulting from effects on the amount and composition of the glutenin polymers. The results also indicate that S fertilisation is required in some areas of England to maintain breadmaking quality. © 1999 Society of Chemical Industry