Abstract
The shelf-life of bread is influenced by flour components, such as starch, composed of amylose and amylopectin. The aim was to test the effect of different balances of N (45, 90, 135 kg/ha) and P (48, 96 kg/ha) fertilizers on the flour characteristics and consequently the shelf-life of PDO Tuscan bread, stored in different modified atmosphere packaging (Ar, N2, Air). The amylose and phytochemical compounds were increased by N and decreased by the addition of P, but excessive doses of N (135 kg/ha) had a negative effect on flour quality. In the bread, the study highlighted the tendency of N2 and Ar, as storage filler gases, to reduce water loss, slow down the staling process, and prolong shelf-life. However, the most significant influence on shelf-life was related to the different fertilizations of wheat. In fact, when N was present in equal dose to P (90/96 or 45/48 kg/ha) or slightly higher (90/48 kg/ha), the bread tended to last longer over time. Instead, when these ratios were unbalanced in favor of N (135/48 or 135/96 kg/ha) and in favor of P (45/96 kg/ha), the shelf-life decreased considerably.
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Claims 8
Claim · model-written summary
N increased flour amylose.
- Taxon
- Common Wheat
Triticum aestivumt0 - Treatment
- Ne0
- Outcome
- amylosee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The amylose and phytochemical compounds were increased by N”
t0“Common Wheat (Triticum aestivum)”
Claim · model-written summary
N increased flour phytochemical compounds.
- Taxon
- Common WheatTriticum aestivumt0
- Treatment
- Ne0
- Outcome
- phytochemical compoundse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The amylose and phytochemical compounds were increased by N”
t0“Common Wheat (Triticum aestivum)”
Claim · model-written summary
P decreased flour amylose.
- Taxon
- Common WheatTriticum aestivumt0
- Treatment
- addition of Pe0
- Outcome
- amylosee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The amylose and phytochemical compounds were increased by N and decreased by the addition of P”
t0“Common Wheat (Triticum aestivum)”
Claim · model-written summary
P decreased flour phytochemical compounds.
- Taxon
- Common WheatTriticum aestivumt0
- Treatment
- addition of Pe0
- Outcome
- phytochemical compoundse0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The amylose and phytochemical compounds were increased by N and decreased by the addition of P”
t0“Common Wheat (Triticum aestivum)”
Claim · model-written summary
Excessive N reduced flour quality.
- Taxon
- Common WheatTriticum aestivumt0
- Treatment
- N (135 kg/ha)e0
- Outcome
- flour qualitye0
- Direction
- negativee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“excessive doses of N (135 kg/ha) had a negative effect on flour quality”
t0“Common Wheat (Triticum aestivum)”
Claim · model-written summary
Balanced N and P fertilization tended to prolong bread shelf life.
- Taxon
- Common WheatTriticum aestivumt0
- Treatment
- N was present in equal dose to P (90/96 or 45/48 kg/ha) or slightly higher (90/48 kg/ha)e0
- Outcome
- bread tended to last longere0
- Direction
- longere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“when N was present in equal dose to P (90/96 or 45/48 kg/ha) or slightly higher (90/48 kg/ha), the bread tended to last longer over time”
t0“Common Wheat (Triticum aestivum)”
Claim · model-written summary
N dominant fertilizer ratios considerably reduced bread shelf life.
- Taxon
- Common WheatTriticum aestivumt0
- Treatment
- unbalanced in favor of N (135/48 or 135/96 kg/ha)e0
- Outcome
- shelf-lifee0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“when these ratios were unbalanced in favor of N (135/48 or 135/96 kg/ha) and in favor of P (45/96 kg/ha), the shelf-life decreased considerably”
t0“Common Wheat (Triticum aestivum)”
Claim · model-written summary
P dominant fertilizer ratio considerably reduced bread shelf life.
- Taxon
- Common WheatTriticum aestivumt0
- Treatment
- in favor of P (45/96 kg/ha)e0
- Outcome
- shelf-lifee0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“when these ratios were unbalanced in favor of N (135/48 or 135/96 kg/ha) and in favor of P (45/96 kg/ha), the shelf-life decreased considerably”
t0“Common Wheat (Triticum aestivum)”
The same questions in other papers
nitrogen · quality: sugar starch · Triticum aestivum (wheat)Positive and negative results
27 papers in the same direction as this paper · 13 in the opposite direction · 1 reporting no difference from an alternative
- no effect
- negative
- no effect
38 papers more in this group
See all 42 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.