Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration.
The use of late nitrogen (N) fertilization (N application at late growth stages of wheat, e.g., booting, heading or anthesis) to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume) needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effective under controlled conditions and if these effects result from increased N rate or N splitting. Late N fertilizers were applied either as additional N or split from the basal N at late boot stage or heading in the form of nitrate-N or urea. Results showed that late N fertilization improved loaf volume of wheat flour by increasing grain protein concentration and altering its composition. Increasing N rate mainly enhanced grain protein quantitatively. However, N splitting changed grain protein composition by enhancing the percentages of gliadins and glutenins as well as certain high molecular weight glutenin subunits (HMW-GS), which led to an improved baking quality of wheat flour. The late N effects were greater when applied as nitrate-N than urea. The proportions of glutenin and x-type HMW-GS were more important than the overall protein concentration in determining baking quality. N splitting is more effective in improving wheat quality than the increase in the N rate by late N, which offers the potential to cut down N fertilization rates in wheat production systems.
Faculty of Agricultural and Nutritional Sciences, Institute of Plant Nutrition and Soil Science, Kiel UniversityKiel, Germany; College of Resources and Environment Science, Agricultural University of HebeiBaoding, China.
Cheng
C
Xue
Faculty of Agricultural and Nutritional Sciences, Institute of Plant Nutrition and Soil Science, Kiel University Kiel, Germany.
Gunda Schulte
GS
Auf'm Erley
Faculty of Agricultural and Nutritional Sciences, Institute of Plant Nutrition and Soil Science, Kiel University Kiel, Germany.
Anne
A
Rossmann
Faculty of Agricultural and Nutritional Sciences, Institute of Plant Nutrition and Soil Science, Kiel University Kiel, Germany.
Ramona
R
Schuster
Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut Freising, Germany.
Peter
P
Koehler
Faculty of Agricultural and Nutritional Sciences, Institute of Plant Nutrition and Soil Science, Kiel University Kiel, Germany.
Karl-Hermann
KH
Mühling
bread loaf volume; gliadins; gluten subunits; glutenins; late nitrogen application