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.
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Claims 6
Claim · model-written summary
Mineral N at 150 kg ha-1 applied in two parts before flowering gave higher gluten content (31 ± 3.3%) in wheat.
- Taxon
- wheat
Triticum aestivumt0 - Treatment
- 150 kg ha−1 applied in two parts before floweringe1
- Outcome
- gluten contente1
- Direction
- highere1
- Value
- 31 ± 3.3%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“150 kg ha−1 applied in two parts before flowering ensured higher gluten content (31 ± 3.3%)”
t0“Wheat”
Claim · model-written summary
Mineral N at 150 kg ha-1 applied in two parts before flowering gave higher dough quality (81 ± 7.4 mm) in wheat.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- 150 kg ha−1 applied in two parts before floweringe1
- Outcome
- dough qualitye1
- Direction
- highere1
- Value
- 81 ± 7.4 mme1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“150 kg ha−1 applied in two parts before flowering ensured higher gluten content (31 ± 3.3%) and dough quality (81 ± 7.4 mm)”
t0“Wheat”
Claim · model-written summary
The higher gluten content and dough quality under 150 kg N ha-1 were attributed to more positive interactions between gluten proteins and starch granules.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- dough qualitye1
- Qualifier
- more positive interactions between gluten proteins and starch granulese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“dough quality (81 ± 7.4 mm) due to more positive interactions between gluten proteins and starch granules”
t0“Wheat”
Claim · model-written summary
Dough quality of wheat was more variable under organic treatments, ranging up to 33%.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- organic treatmentse1
- Outcome
- quality of doughe1
- Direction
- more variablee1
- Value
- up to 33%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The quality of dough was more variable in organic treatments (ranged up to 33%)”
t0“Wheat”
Claim · model-written summary
The mean variability of different dough properties over trial years under organic treatments was 1.4-2.0 times higher than under 150 kg N ha-1.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- organic treatmentse1
- Outcome
- variability of different dough propertiese1
- Direction
- highere1
- Value
- 1.4–2.0 timese1
- Comparator
- treatment with 150 kg N ha−1e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“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”
t0“Wheat”
Claim · model-written summary
The authors attributed the greater variability of dough quality under organic treatments to more variable organic N availability and higher sensitivity to weather.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- organic treatmentse1
- Outcome
- quality of dough was more variablee1
- Qualifier
- availability of organic N was more variable and sensitivity to the weather conditions was highere1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“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”
t0“Wheat”
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