Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions

The mineral composition of cereal crops, the technological value of grain and flour, as well as bread quality are affected by the genotype, environment, and agronomic management practices. The aim of the research has been to investigate the effect of the environment and agronomic factors on the mine...

Full description

Saved in:
Bibliographic Details
Main Authors: Iwona Jaskulska, Dariusz Jaskulski, Lech Gałęzewski, Tomasz Knapowski, Wojciech Kozera, Roman Wacławowicz
Format: Article
Language:English
Published: Wiley 2018-01-01
Series:Journal of Chemistry
Online Access:http://dx.doi.org/10.1155/2018/5013825
Tags: Add Tag
No Tags, Be the first to tag this record!
_version_ 1832548321581858816
author Iwona Jaskulska
Dariusz Jaskulski
Lech Gałęzewski
Tomasz Knapowski
Wojciech Kozera
Roman Wacławowicz
author_facet Iwona Jaskulska
Dariusz Jaskulski
Lech Gałęzewski
Tomasz Knapowski
Wojciech Kozera
Roman Wacławowicz
author_sort Iwona Jaskulska
collection DOAJ
description The mineral composition of cereal crops, the technological value of grain and flour, as well as bread quality are affected by the genotype, environment, and agronomic management practices. The aim of the research has been to investigate the effect of the environment and agronomic factors on the mineral composition and baking value of winter wheat grain. Opal cultivar grain of the genetically determined prime-quality wheat was obtained in a two-year field experiment (varied soil and weather). The agronomic management practices included tillage (conventional moldboard-plow, reduced ploughless, and strip-till) and nitrogen fertilisation rate (100 kg·N·ha−1, 200 kg·N·ha−1). In the grain samples, the content of macronutrients was assayed: P, K, Mg, Ca, and Na, total protein, and wet gluten as well as sedimentation value. The colour and the water absorption of flour and its content of protein and ash were determined. Laboratory baking was performed. It was found that the content of protein and gluten in grain, sedimentation value, bread volume, and weight changed depending on the environmental conditions and research years. Tillage and nitrogen rate, despite an effect on the properties of grain and flour, did not differentiate, however, the bread quality. The environmental conditions and agronomic management practices did not have a significant effect on the content of mineral nutrients in grain, except for calcium. The biofortification with mineral nutrients in prime-quality winter wheat cultivar grain by selecting the environmental and agronomic conditions seems more difficult than increasing the content of organic compounds and enhancement of flour and bread parameters.
format Article
id doaj-art-4867a4689eee4114ac89fc7b871a15fd
institution Kabale University
issn 2090-9063
2090-9071
language English
publishDate 2018-01-01
publisher Wiley
record_format Article
series Journal of Chemistry
spelling doaj-art-4867a4689eee4114ac89fc7b871a15fd2025-02-03T06:14:17ZengWileyJournal of Chemistry2090-90632090-90712018-01-01201810.1155/2018/50138255013825Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic ConditionsIwona Jaskulska0Dariusz Jaskulski1Lech Gałęzewski2Tomasz Knapowski3Wojciech Kozera4Roman Wacławowicz5Department of Agronomy, Faculty of Agriculture and Biotechnology, University of Science and Technology, 85-225 Bydgoszcz, PolandDepartment of Agronomy, Faculty of Agriculture and Biotechnology, University of Science and Technology, 85-225 Bydgoszcz, PolandDepartment of Agronomy, Faculty of Agriculture and Biotechnology, University of Science and Technology, 85-225 Bydgoszcz, PolandDepartment of Biogeochemistry and Soil Science, Faculty of Agriculture and Biotechnology, University of Science and Technology, 85-326 Bydgoszcz, PolandDepartment of Biogeochemistry and Soil Science, Faculty of Agriculture and Biotechnology, University of Science and Technology, 85-326 Bydgoszcz, PolandDepartment of Agroecosystems and Green Areas Management, Faculty of Life Sciences and Technology, University of Environmental and Life Sciences, Grunwaldzki Sq. 24a, 50-363 Wrocław, PolandThe mineral composition of cereal crops, the technological value of grain and flour, as well as bread quality are affected by the genotype, environment, and agronomic management practices. The aim of the research has been to investigate the effect of the environment and agronomic factors on the mineral composition and baking value of winter wheat grain. Opal cultivar grain of the genetically determined prime-quality wheat was obtained in a two-year field experiment (varied soil and weather). The agronomic management practices included tillage (conventional moldboard-plow, reduced ploughless, and strip-till) and nitrogen fertilisation rate (100 kg·N·ha−1, 200 kg·N·ha−1). In the grain samples, the content of macronutrients was assayed: P, K, Mg, Ca, and Na, total protein, and wet gluten as well as sedimentation value. The colour and the water absorption of flour and its content of protein and ash were determined. Laboratory baking was performed. It was found that the content of protein and gluten in grain, sedimentation value, bread volume, and weight changed depending on the environmental conditions and research years. Tillage and nitrogen rate, despite an effect on the properties of grain and flour, did not differentiate, however, the bread quality. The environmental conditions and agronomic management practices did not have a significant effect on the content of mineral nutrients in grain, except for calcium. The biofortification with mineral nutrients in prime-quality winter wheat cultivar grain by selecting the environmental and agronomic conditions seems more difficult than increasing the content of organic compounds and enhancement of flour and bread parameters.http://dx.doi.org/10.1155/2018/5013825
spellingShingle Iwona Jaskulska
Dariusz Jaskulski
Lech Gałęzewski
Tomasz Knapowski
Wojciech Kozera
Roman Wacławowicz
Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions
Journal of Chemistry
title Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions
title_full Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions
title_fullStr Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions
title_full_unstemmed Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions
title_short Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions
title_sort mineral composition and baking value of the winter wheat grain under varied environmental and agronomic conditions
url http://dx.doi.org/10.1155/2018/5013825
work_keys_str_mv AT iwonajaskulska mineralcompositionandbakingvalueofthewinterwheatgrainundervariedenvironmentalandagronomicconditions
AT dariuszjaskulski mineralcompositionandbakingvalueofthewinterwheatgrainundervariedenvironmentalandagronomicconditions
AT lechgałezewski mineralcompositionandbakingvalueofthewinterwheatgrainundervariedenvironmentalandagronomicconditions
AT tomaszknapowski mineralcompositionandbakingvalueofthewinterwheatgrainundervariedenvironmentalandagronomicconditions
AT wojciechkozera mineralcompositionandbakingvalueofthewinterwheatgrainundervariedenvironmentalandagronomicconditions
AT romanwacławowicz mineralcompositionandbakingvalueofthewinterwheatgrainundervariedenvironmentalandagronomicconditions