Article abstract

Journal of Agricultural and Crop Research

Research Article | Published March 2021 | Volume 9, Issue 3. pp. 60-71.

doi: https://doi.org/10.33495/jacr_v9i3.20.208

 

Associations of sulfur content and protein molecular weight distribution with bread-making quality for patent and mill stream flours in hard red spring wheat grown under sulfur fertilization at two locations

 



 

 

Ya Liu1

Jae-Bom Ohm2*

Jochum Wiersma3

Daniel E. Kaiser4

 

Email Author


 

1. Department of Plant Sciences, North Dakota State University, Fargo ND, USA.

2. USDA/ARS Edward T. Schafer Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Fargo ND, USA.

3. Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul, MN, USA.

4. Department of Soil, Water, and Climate, University of Minnesota, St. Paul, MN, USA.


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Citation: Liu Y, Ohm J, Wiersma J, Kaiser DE (2021). Associations of sulfur content and protein molecular weight distribution with bread-making quality for patent and mill stream flours in hard red spring wheat grown under sulfur fertilization at two locations. J. Agric. Crop Res. 9(3):60-71. doi: 10.33495/jacr_v9i3.20.208.

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 Abstract 


The individual flour mill streams (FMS) are combined to obtain flour blends that meet customer’s specifications. The measurement of quality differences among FMS is essential to attain specific flour blends. Hence, information is needed for the effect of growing condition on biochemical components and quality characteristics in FMS. This research aimed to evaluate variations of sulfur (S) content and protein composition and their associations with dough rheology and bread-making quality for FMS in a hard red spring wheat cultivar, Glenn that was grown under different levels of S fertilization (0, 28 and 56 kg/ha) at two locations, Oklee and Perley, in USA. The results showed that the variation of patent flour S content was dependent on growing location while S fertilization had non-significant influence. For FMS, the S fertilization increased S content in primary break mill streams. Growing locations differed for reduction streams in most bread-making parameters while S fertilization did not have noticeable effect. When compared to reduction streams, the primary break mill streams exhibited longer dough development time and extensibility, and larger bread loaf volume, all of which were positively related with the higher N and S contents. The FMS were analyzed for protein molecular weight distribution (MWD) using a size exclusion high performance liquid chromatography. The FMS showed big difference for MWD parameters, especially between break and reduction streams. Multivariate approach using a principle component biplot analysis indicated that sodium dodecyl sulfate buffer unextractable polymeric proteins were primary components which improved bread-making quality in the break streams.

Keywords  Hard red spring wheat   sulfur fertilization   flour mill streams   protein molecular weight distribution  

 bread making  

 

 

Copyright © 2021 Author(s) retain the copyright of this article.or(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

 

 

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