Variations in the gliadin pattern of flour and isolated gluten on nitrogen application Implications for baking potential and rheological properties

摘要: Dough properties and protein composition of wheat gluten samples two varieties, Obelisk Urban grown, at different levels nitrogen (N) fertilization have been studied. Rheological yield data revealed differences in the response wheats tested to increasing N application. resistance showed a strong decline, especially Obelisk. Energy requirements during mixing also declined for doughs, whereas hardly varied those Urban. Gluten increased higher levels, being more efficient wheat. For both loaf volume non-linear relationship with or content. Biochemical studies intervarietal extent changes observed total gliadin produced relatively gliadins than contents. Examination chromatograms characteristic quantitative individual differing between varieties fertilizer. However, previously report sulphur-rich fraction, called P3, absence as grain increased.