Effect of sulfur fertilization rates on wheat (Triticum aestivum L.)functionality

Xiaoxi Li, Catrin Tyl, Daniel Kaiser, George Annor

Research output: Contribution to journalArticle

Abstract

In a 6 × 3 × 3 factorial design, the effect of three sulfur fertilization rates (0, 8.4 and 16.8 kg/ha)on the properties of six spring wheat varieties grown in three locations in the US Midwest was evaluated. Dough properties were assessed via the Farinograph and GlutoPeak; contents of free amino acids and sugars in flour were determined by high-performance anion exchange chromatography. Bread volume and crust color were assessed as well. Overall, the main influence on flour, dough and bread properties was exerted by the growing location. However, sulfur fertilization rates significantly affected bread volume and the content of several free amino acids; the main ones being asparagine, glutamine, aspartate, glutamate, and alanine. At a fertilization rate of 0, 8.4 and 16.8 kg/ha, values ranged from 8.39 to 22.42, 7,92–22.563 and 6.67–25.05 mmol/kg, respectively, for asparagine, the precursor to the probable carcinogen acrylamide. GlutoPeak parameters appeared to be unaffected by sulfur fertilizer rate. Specific bread volumes ranged from 2.21 to 4.71 cm3/g. Across locations, the specific bread volume tended to be highest when samples had been grown at a sulfur fertilization rate of 8.4 kg/ha. Thus, the asparagine reductions achieved with the highest sulfur fertilization rate partially came at the expense of volume reduction.

Original languageEnglish (US)
Pages (from-to)292-300
Number of pages9
JournalJournal of Cereal Science
Volume87
DOIs
StatePublished - May 1 2019

Fingerprint

Bread
Sulfur
Fertilization
breads
Triticum
sulfur
Triticum aestivum
Asparagine
asparagine
wheat
Flour
dough
Density (specific gravity)
free amino acids
flour
Midwestern United States
sulfur fertilizers
Amino Sugars
Amino Acids
amino sugars

Cite this

Effect of sulfur fertilization rates on wheat (Triticum aestivum L.)functionality. / Li, Xiaoxi; Tyl, Catrin; Kaiser, Daniel; Annor, George.

In: Journal of Cereal Science, Vol. 87, 01.05.2019, p. 292-300.

Research output: Contribution to journalArticle

@article{f35ea7e315774437934597db2c7eb476,
title = "Effect of sulfur fertilization rates on wheat (Triticum aestivum L.)functionality",
abstract = "In a 6 × 3 × 3 factorial design, the effect of three sulfur fertilization rates (0, 8.4 and 16.8 kg/ha)on the properties of six spring wheat varieties grown in three locations in the US Midwest was evaluated. Dough properties were assessed via the Farinograph and GlutoPeak; contents of free amino acids and sugars in flour were determined by high-performance anion exchange chromatography. Bread volume and crust color were assessed as well. Overall, the main influence on flour, dough and bread properties was exerted by the growing location. However, sulfur fertilization rates significantly affected bread volume and the content of several free amino acids; the main ones being asparagine, glutamine, aspartate, glutamate, and alanine. At a fertilization rate of 0, 8.4 and 16.8 kg/ha, values ranged from 8.39 to 22.42, 7,92–22.563 and 6.67–25.05 mmol/kg, respectively, for asparagine, the precursor to the probable carcinogen acrylamide. GlutoPeak parameters appeared to be unaffected by sulfur fertilizer rate. Specific bread volumes ranged from 2.21 to 4.71 cm3/g. Across locations, the specific bread volume tended to be highest when samples had been grown at a sulfur fertilization rate of 8.4 kg/ha. Thus, the asparagine reductions achieved with the highest sulfur fertilization rate partially came at the expense of volume reduction.",
author = "Xiaoxi Li and Catrin Tyl and Daniel Kaiser and George Annor",
year = "2019",
month = "5",
day = "1",
doi = "10.1016/j.jcs.2019.04.017",
language = "English (US)",
volume = "87",
pages = "292--300",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Academic Press Inc.",

}

TY - JOUR

T1 - Effect of sulfur fertilization rates on wheat (Triticum aestivum L.)functionality

AU - Li, Xiaoxi

AU - Tyl, Catrin

AU - Kaiser, Daniel

AU - Annor, George

PY - 2019/5/1

Y1 - 2019/5/1

N2 - In a 6 × 3 × 3 factorial design, the effect of three sulfur fertilization rates (0, 8.4 and 16.8 kg/ha)on the properties of six spring wheat varieties grown in three locations in the US Midwest was evaluated. Dough properties were assessed via the Farinograph and GlutoPeak; contents of free amino acids and sugars in flour were determined by high-performance anion exchange chromatography. Bread volume and crust color were assessed as well. Overall, the main influence on flour, dough and bread properties was exerted by the growing location. However, sulfur fertilization rates significantly affected bread volume and the content of several free amino acids; the main ones being asparagine, glutamine, aspartate, glutamate, and alanine. At a fertilization rate of 0, 8.4 and 16.8 kg/ha, values ranged from 8.39 to 22.42, 7,92–22.563 and 6.67–25.05 mmol/kg, respectively, for asparagine, the precursor to the probable carcinogen acrylamide. GlutoPeak parameters appeared to be unaffected by sulfur fertilizer rate. Specific bread volumes ranged from 2.21 to 4.71 cm3/g. Across locations, the specific bread volume tended to be highest when samples had been grown at a sulfur fertilization rate of 8.4 kg/ha. Thus, the asparagine reductions achieved with the highest sulfur fertilization rate partially came at the expense of volume reduction.

AB - In a 6 × 3 × 3 factorial design, the effect of three sulfur fertilization rates (0, 8.4 and 16.8 kg/ha)on the properties of six spring wheat varieties grown in three locations in the US Midwest was evaluated. Dough properties were assessed via the Farinograph and GlutoPeak; contents of free amino acids and sugars in flour were determined by high-performance anion exchange chromatography. Bread volume and crust color were assessed as well. Overall, the main influence on flour, dough and bread properties was exerted by the growing location. However, sulfur fertilization rates significantly affected bread volume and the content of several free amino acids; the main ones being asparagine, glutamine, aspartate, glutamate, and alanine. At a fertilization rate of 0, 8.4 and 16.8 kg/ha, values ranged from 8.39 to 22.42, 7,92–22.563 and 6.67–25.05 mmol/kg, respectively, for asparagine, the precursor to the probable carcinogen acrylamide. GlutoPeak parameters appeared to be unaffected by sulfur fertilizer rate. Specific bread volumes ranged from 2.21 to 4.71 cm3/g. Across locations, the specific bread volume tended to be highest when samples had been grown at a sulfur fertilization rate of 8.4 kg/ha. Thus, the asparagine reductions achieved with the highest sulfur fertilization rate partially came at the expense of volume reduction.

UR - http://www.scopus.com/inward/record.url?scp=85065477514&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85065477514&partnerID=8YFLogxK

U2 - 10.1016/j.jcs.2019.04.017

DO - 10.1016/j.jcs.2019.04.017

M3 - Article

VL - 87

SP - 292

EP - 300

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

ER -