Abstract
ABSTRACT Background and Objectives Sulfur and nitrogen affect wheat yield and the protein content and quality. Hard red spring wheat (Albany cultivar) grown under six different soil nitrate application levels (0, 60, 120, 180, 240, and 300 lbs/acre) and two sulfur levels (0 or 20 lbs/acre) was used. Mixing characteristics of flours were determined using the Brabender Farinograph AT, while flour and dough were studied for their thiols and SDS cold protein solubility with or without dithiothreitol. Findings Nitrate‐only at 180 lbs/acre and nitrate and sulfur at 60:20 lbs/acre (3:1) flours had desirable mixing performance. Nitrate‐only fertilization did not affect cold protein extractability in dough and compacted flour proteins so that thiols could not be exposed even in the presence of chaotrope. Nitrate and sulfur application affected protein compactness but for 120:20 lbs/acre (A63) and 180:20 lbs/acre (A64) applications, while exposable thiols further decreased, decreasing as nitrate levels increased. Exposable thiols decreased in nitrate‐only doughs, with the no‐nitrate (A55), 120 lbs/acre (A57), and 180 lbs/acre (A58) showing greater decrease. Conclusions Sulfur singularly increased exposable thiols in dough and was not affected by presence of nitrate. Indeed, nitrate only or nitrate and sulfur together application seems to produce wheat flour that has a more ordered protein structure and improved association with solvent (water) when mixed into dough. Significance and Novelty: This has significance in fertilizer application in fields for wheat cultivation for specific end‐use.
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Claims 9
Claim · model-written summary
Nitrate-only fertilization at 180 lbs/acre gave flour with desirable mixing performance.
- Taxon
- Wheat
Triticum aestivumt0 - Treatment
- Nitrate‐only at 180 lbs/acree1
- Outcome
- mixing performancee1
- Qualifier
- desirablee1
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Nitrate‐only at 180 lbs/acre and nitrate and sulfur at 60:20 lbs/acre (3:1) flours had desirable mixing performance”
t0“Wheat Flour Mixing Characteristics”
Claim · model-written summary
Nitrate and sulfur at 60:20 lbs/acre (3:1) gave flour with desirable mixing performance.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- nitrate and sulfur at 60:20 lbs/acre (3:1)e1
- Outcome
- mixing performancee1
- Qualifier
- desirablee1
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Nitrate‐only at 180 lbs/acre and nitrate and sulfur at 60:20 lbs/acre (3:1) flours had desirable mixing performance”
t0“Wheat Flour Mixing Characteristics”
Claim · model-written summary
Nitrate-only fertilization did not affect cold protein extractability in dough and compacted flour proteins.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- Nitrate‐only fertilizatione2
- Outcome
- cold protein extractability in dough and compacted flour proteinse2
- Direction
- did not affecte2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Nitrate‐only fertilization did not affect cold protein extractability in dough and compacted flour proteins so that thiols could not be exposed even in the presence of chaotrope”
t0“Wheat Flour Mixing Characteristics”
Claim · model-written summary
Thiols could not be exposed in nitrate-only flour even in the presence of chaotrope.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- Nitrate‐only fertilizatione2
- Outcome
- thiolse2
- Qualifier
- even in the presence of chaotropee2
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Nitrate‐only fertilization did not affect cold protein extractability in dough and compacted flour proteins so that thiols could not be exposed even in the presence of chaotrope”
t0“Wheat Flour Mixing Characteristics”
Claim · model-written summary
Nitrate and sulfur application affected protein compactness at 120:20 and 180:20 lbs/acre.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- Nitrate and sulfur applicatione3
- Outcome
- protein compactnesse3
- Qualifier
- for 120:20 lbs/acre (A63) and 180:20 lbs/acre (A64) applicationse3
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Nitrate and sulfur application affected protein compactness but for 120:20 lbs/acre (A63) and 180:20 lbs/acre (A64) applications”
t0“Wheat Flour Mixing Characteristics”
Claim · model-written summary
Exposable thiols decreased as nitrate levels increased.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- nitrate levelse4
- Outcome
- exposable thiolse4
- Direction
- decreasede4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“exposable thiols further decreased, decreasing as nitrate levels increased”
t0“Wheat Flour Mixing Characteristics”
Claim · model-written summary
Exposable thiols decreased in nitrate-only doughs compared with the no-nitrate, 120 and 180 lbs/acre doughs.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- nitrate‐only doughse5
- Outcome
- Exposable thiolse5
- Direction
- decreasede5
- Qualifier
- greater decreasee5
- Comparator
- no‐nitrate (A55)e5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Exposable thiols decreased in nitrate‐only doughs, with the no‐nitrate (A55), 120 lbs/acre (A57), and 180 lbs/acre (A58) showing greater decrease”
t0“Wheat Flour Mixing Characteristics”
Claim · model-written summary
Sulfur increased exposable thiols in dough and was not affected by nitrate.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- Sulfure6
- Outcome
- exposable thiols in doughe6
- Direction
- increasede6
- Qualifier
- was not affected by presence of nitratee6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“Sulfur singularly increased exposable thiols in dough and was not affected by presence of nitrate”
t0“Wheat Flour Mixing Characteristics”
Claim · model-written summary
Nitrate-only or nitrate-plus-sulfur application seems to give wheat flour with a more ordered protein structure.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- nitrate only or nitrate and sulfur together applicatione7
- Outcome
- more ordered protein structuree7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“nitrate only or nitrate and sulfur together application seems to produce wheat flour that has a more ordered protein structure”
t0“Wheat Flour Mixing Characteristics”
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