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GrainGenes Reference Report: SFA-79-1865

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Reference	SFA-79-1865
Title	Responses of breadmaking quality to sulphur in three wheat varieties
Journal	Journal of the Science of Food and Agriculture
Year	1999
Volume	79
Pages	1865-1874
Author	Zhao FJ [ Show all 7 ]
Abstract	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
Keyword	[ Hide all but 1 of 47 ] ammonium application rates baking quality bread breadmaking breadmaking quality dough dough rheology elastic modulus elasticity england extensibility field field experiment flour food quality gels glutenin glutenin subunit grain protein heat loaf volume modulus of elasticity molecular weight n s ratio nitrate nitrogen fertilizers nutrient content polymer protein concentration protein content quality resistance responses rheological properties rheology soil soil fertility sulfate sulfur fertilizers sulphur triticum aestivum volume wheat flour wheat varieties winter winter wheat

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