{"title":"气候条件和施肥对小麦纤维蛋白比及面团质量的综合影响","authors":"Maarika Alaru , Riinu Kaasik , Banafsheh Khaleghdoust , Mailiis Korge , Indrek Keres , Kaidi Möll , Liina Talgre , Evelin Loit","doi":"10.1016/j.jcs.2024.103923","DOIUrl":null,"url":null,"abstract":"<div><p>Owing to the increasing role of fiber-rich wholegrain products in food preparation, it is necessary to determine the optimal ratio of protein to fiber in wholewheat flour. The effects of organic and mineral N fertilizers on the protein content (PC) and total content of arabinoxylans and β-glucans (AX+BG) and their ratio (PC:AX+BG) were investigated here. The effect of this ratio on the dough quality of winter wheat ‘Fredis’ was evaluated. The field experiment was conducted at the Estonian University of Life Sciences in 2014‒2017. The results showed that the total amount of AX+BG was significantly affected only by weather conditions (air temperature and precipitation). Higher total AX+BG was associated with higher water absorption capacity, longer dough development time, and a higher quality number of the dough. Better dough quality indicators were obtained when the PC:AX+BG ratio was in the range of 2‒2.2:1. The value of the PC:AX+BG ratio depended more on fiber content than on PC, because the variation in fiber values between trial years was up to three times greater than that of PC. Better dough quality was obtained from N treatments with higher organic and mineral N amounts and in years with lower or average grain yield.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":null,"pages":null},"PeriodicalIF":3.9000,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The combined effects of weather conditions and fertilization on wheat fiber to protein ratio and on dough quality\",\"authors\":\"Maarika Alaru , Riinu Kaasik , Banafsheh Khaleghdoust , Mailiis Korge , Indrek Keres , Kaidi Möll , Liina Talgre , Evelin Loit\",\"doi\":\"10.1016/j.jcs.2024.103923\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Owing to the increasing role of fiber-rich wholegrain products in food preparation, it is necessary to determine the optimal ratio of protein to fiber in wholewheat flour. The effects of organic and mineral N fertilizers on the protein content (PC) and total content of arabinoxylans and β-glucans (AX+BG) and their ratio (PC:AX+BG) were investigated here. The effect of this ratio on the dough quality of winter wheat ‘Fredis’ was evaluated. The field experiment was conducted at the Estonian University of Life Sciences in 2014‒2017. The results showed that the total amount of AX+BG was significantly affected only by weather conditions (air temperature and precipitation). Higher total AX+BG was associated with higher water absorption capacity, longer dough development time, and a higher quality number of the dough. Better dough quality indicators were obtained when the PC:AX+BG ratio was in the range of 2‒2.2:1. The value of the PC:AX+BG ratio depended more on fiber content than on PC, because the variation in fiber values between trial years was up to three times greater than that of PC. Better dough quality was obtained from N treatments with higher organic and mineral N amounts and in years with lower or average grain yield.</p></div>\",\"PeriodicalId\":15285,\"journal\":{\"name\":\"Journal of Cereal Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.9000,\"publicationDate\":\"2024-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Cereal Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S073352102400081X\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Cereal Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S073352102400081X","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
The combined effects of weather conditions and fertilization on wheat fiber to protein ratio and on dough quality
Owing to the increasing role of fiber-rich wholegrain products in food preparation, it is necessary to determine the optimal ratio of protein to fiber in wholewheat flour. The effects of organic and mineral N fertilizers on the protein content (PC) and total content of arabinoxylans and β-glucans (AX+BG) and their ratio (PC:AX+BG) were investigated here. The effect of this ratio on the dough quality of winter wheat ‘Fredis’ was evaluated. The field experiment was conducted at the Estonian University of Life Sciences in 2014‒2017. The results showed that the total amount of AX+BG was significantly affected only by weather conditions (air temperature and precipitation). Higher total AX+BG was associated with higher water absorption capacity, longer dough development time, and a higher quality number of the dough. Better dough quality indicators were obtained when the PC:AX+BG ratio was in the range of 2‒2.2:1. The value of the PC:AX+BG ratio depended more on fiber content than on PC, because the variation in fiber values between trial years was up to three times greater than that of PC. Better dough quality was obtained from N treatments with higher organic and mineral N amounts and in years with lower or average grain yield.
期刊介绍:
The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.