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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Small Grain and Food Crops Quality Research » Research » Publications at this Location » Publication #377163
Research Project: Identification and Characterization of Quality Parameters for Enhancement of Marketability of Hard Spring Wheat, Durum, and Oat

Location: Small Grain and Food Crops Quality Research

Title: Sulfur, protein molecular weight distribution, and bread-making quality traits for milling streams in hard spring wheat grown under sulfur fertilization

Author
item LIU, YA - North Dakota State University
item Ohm, Jae-Bom
item WIERSMA, JOCHUM - University Of Minnesota
item KAISER, DANIEL - University Of Minnesota

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/9/2020
Publication Date: 8/9/2020
Citation: Liu, Y., Ohm, J., Wiersma, J., Kaiser, D. 2020. Sulfur, protein molecular weight distribution, and bread-making quality traits for milling streams in hard spring wheat grown under sulfur fertilization [abstract]. Agricultural and Biological Sciences. ABS3627.

Interpretive Summary:

Technical Abstract: Limited information is available on variation of quality traits for hard red spring (HRS) wheat grown under diverse conditions. This research aimed to examine the influence of sulfur (S) fertilization and growing location on protein, dough rheology and breadmaking traits and to determine associations between the quality traits for patent flour and mill streams (FMS) in an HRS wheat cultivar. Noteworthy finding was that breadmaking quality of the HRS wheat had different responses to S fertilizer, which was dependent on location. Patent flour S content differed significantly between growing locations, showing higher correlations with farinograph water absorption and dough development time than nitrogen content. When compared with reduction streams, the first and second break mill streams showed longer dough development time and extensibility, and larger bread loaf volume, all of which were positively associated with higher nitrogen and S contents. Among protein molecular weight distribution parameters, gliadins and unextractable glutenin polymers were identified as primary components that had positive effects individually on dough development time and extensibility and conjointly on loaf volume in FMS. Overall, two growing locations were found to have different optimum S fertilization level. Sulfur content was shown to be a good supplementary parameter for evaluation of flour mixing quality. FMS demonstrated significant difference in nitrogen, S, protein composition, and hence, functional quality properties, of which information is useful to produce flour blends to meet different commercial specifications.