Abstract

 The results of the study on the quality of flour of 20 wheat cultivars (Triticum aestivum L.) grown in a long-term low-input cropping system of Haplic Chernozems are reported. The cultivars were developed at Dobrudzha Agricultural Institute, General Toshevo. They were sown on two soil nutrition regimes: 1. Control - natural soil fertility and 2. Organic fertilization with ExcellOrga, produced in France. In addition to these variants we used a humine preparation Plantagra for pre-sowing seed treatment of sowing material (150 ml/100 kg seeds). Main soil organic fertilization with Excell^Orga especially in combination with seed material treatment (SMT) positively influenced on the sedimentation values and bread volume. The average value in this variant is 42.55 ml with increasing over control variant with 3.65%. The highest and relatively stable by variants were the sedimentation values of cultivar Pchelina (51.25 ml), followed by cultivars Kiara (50.25 ml) and Galateya (46.75 ml). The bread volume in this condition exceeded the control with 3.75%. The maximum value in the trail was reached from cv. Bojana - 795 ml. Organic fertilization lead to increasing a wet gluten content according to the control with 2.60%. The cultivates Kiara and Bojana has a leader position according to the value of this index - 23.35% and 23.25% respectively. A tendency was established for decreasing of values of wet gluten content in variants with SMT. However, an exception to the tendency the genotypes specificity is strongly expressed - cultivars Pchelina, Kosara and Kiara reacted positively to the SMT. Flour stability is subject to highly expressed dynamics of values according to the genotype. Cultivars Enola and Katarjina were distinguished with maximum average values - 3.88 and 3.80. Soil organic fertilization increased values of this index according to the control variant with 4.60%. Valorimetric values were negatively influenced by soil organic fertilization and especially with combination with SMT. We established also highly expressed correlations between yields (grain and protein) with chemical composition of grain, physical grain properties, rheological properties of flour and bread making qualities.

Keywords: Low-Input Cropping System; Wheat; Organic Fertilization; Bread Making Properties

References

1. Pasha IFM Anjum and CF Morris. “Grain Hardness: A major determinant of wheat quality”. Food Science and Technology International 16 (2010): 511-522.
2. Khan H. “Genetic Improvement for End-Use Quality in Wheat”. In: Qureshi A, Dar Z, Wani S. Quality Breeding in Field Crops”. Quality Breeding in Field Crops (2019): 239-253.
3. Geleta B., et al. “Seeding Rate and Genotype Effect on Agronomic Performance and End-Use Quality of Winter Wheat”. Crop Science 42 (2002): 827-832.
4. Yong Z., et al. “Effect of environment and genotype on bread-making quality of spring-sown spring wheat cultivars in China”. Euphytica 139 (2004): 75-83.
5. Drezner G., et al. “Environmental impacts on wheat agronomic and quality traits”. Cereal Research Communications 35 (2007): 357-360.
6. Ćurić D., et al. “Bread-Making Quality of Standard Winter Wheat Cultivars”. Agriculturae Conspectus Scientificus 74 (2009): 161-167.
7. Delibaltova V and Hr Kirchev. “Grain yield and quality of bread wheat varieties under the agroecological conditions of Dobroudja region”. Bulgarian Journal of Agricultural Science 16 (2010): 17-21.
8. Peterson CJ., et al. “Baking quality of hard red winter wheat: Response of genotypes to environment in the Great Plains”. Euphytica 100 (1998): 157-162.
9. Pepó P. “The role of fertilization and genotype in sustainable winter wheat (Triticum aestivum) production”. Cereal Research Communications 35 (2007): 917-920.
10. Ivanova A., et al. “Grain quality of common wheat according to variety and growing conditions in the region of Dobrudzha”. Bulgarian Journal of Agricultural Science 19 (2013): 523-529.
11. Senbayram M., et al. “Contribution of nitrification and denitrification to nitrous oxide emissions from soils after application of biogas waste and other fertilizers”. Rapid Communications in Mass Spectrometry 23 (2009): 2489-2498.
12. Pumpyanskii AY. “Technological characteristics of common wheat. L” (1971): 22.
13. BSS 16759-88 - Bulgarian State Standard for valorimetric value.
14. BSS 13375-88 - Bulgarian State Standard for wet gluten content in grain.
15. Stoeva I and A Ivanova. “Correlation between the Breadmaking Properties of Common Winter Wheat Varieties and Some Agronomical Factors”. Bulgarian Journal of Agricultural Science 4 (2009): 287-292.
16. Atanasova D., et al. “Influence of genotype and environments on quality of winter wheat varieties in Northern Bulgaria”. Agricultural Science and Technology 4 (2009): 121-126.
17. Atanasova D., et al. “Performance of Bulgarian winter wheat varieties for main end-use quality parameters under different environments”. Bulgarian Journal of Agricultural Science 16 (2010): 22-29.
18. Paunescu G and ON Boghici. “Performance of several wheat cultivars under contrasting conditions of water stress, in central part of Oltenia”. Romanian Agricultural Research 25 (2008): 13-18.
19. Peymanpour G., et al. “Bread-making Characteristics of Several Iranian Wheat Cultivars”. Cereal Research Communications 4 (2010): 569-578.
20. Kazman E and Innemann A. “How will a wheat variety look in 5 to 10 years? How will wheat breeding cope with future challenges?”. Tagung Der Vereinigung Der Pflanzenzьchter Und Saatgutkaufleute Osterreichs (2009): 5-10.
21. Thanhaeuser SM., et al. “Correlation of quality parameters with the baking performance of wheat flours”. Cereal Chemistry 91 (2014): 333-341.
22. Tsenov N., et al. “Breeding of end-use quality of winter wheat in Dobrudzha Agricultural Research Institute - present and Prospects”. FCS2 (2010): 217-234.

Citation

Citation: Nankova Margarita., et al. “Soil Organic Fertilization in Long-Term Low-Input Cropping System and its Effect on the Bread Making Flour Properties Determined by Albumen-Protein Complex". Acta Scientific Agriculture 4.7 (2020): 54-66.

Copyright

Copyright: © 2020 Nankova Margarita., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.