Effects of plant stimulants application on the baking quality of argentine bread wheat cultivars of different quality groups

Analyzing the quality of bread wheat grains is of great importance due to the large number of products for human consumption made from wheat flour. In Argentina, wheat varieties are classified into three groups according to flour quality parameters. One of the most widely used practices to increase...

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Autores principales: Arrigoni, Adriana Cecilia, Álvarez, María Paula, Arata, Agustín Francisco, Capra, Maribel
Formato: Artículo revista
Lenguaje:Español
Publicado: Facultad de Ciencias Agronómicas - UNR 2021
Materias:
calidad de trigo
fosfitos
gluten
wheat quality
phosphites
qualidade do trigo
glúten
Acceso en línea:https://cienciasagronomicas.unr.edu.ar/index.php/agro/article/view/6
Aporte de:
Ciencias Agronómicas de Universidad Nacional de Rosario
id I15-R223-article-6
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institution Universidad Nacional de Rosario
institution_str I-15
repository_str R-223
container_title_str Ciencias Agronómicas
language Español
format Artículo revista
topic calidad de trigo
fosfitos
gluten
wheat quality
phosphites
gluten
qualidade do trigo
fosfitos
glúten
spellingShingle calidad de trigo
fosfitos
gluten
wheat quality
phosphites
gluten
qualidade do trigo
fosfitos
glúten
Arrigoni, Adriana Cecilia
Álvarez, María Paula
Arata, Agustín Francisco
Capra, Maribel
Effects of plant stimulants application on the baking quality of argentine bread wheat cultivars of different quality groups
topic_facet calidad de trigo
fosfitos
gluten
wheat quality
phosphites
gluten
qualidade do trigo
fosfitos
glúten
author Arrigoni, Adriana Cecilia
Álvarez, María Paula
Arata, Agustín Francisco
Capra, Maribel
author_facet Arrigoni, Adriana Cecilia
Álvarez, María Paula
Arata, Agustín Francisco
Capra, Maribel
author_sort Arrigoni, Adriana Cecilia
title Effects of plant stimulants application on the baking quality of argentine bread wheat cultivars of different quality groups
title_short Effects of plant stimulants application on the baking quality of argentine bread wheat cultivars of different quality groups
title_full Effects of plant stimulants application on the baking quality of argentine bread wheat cultivars of different quality groups
title_fullStr Effects of plant stimulants application on the baking quality of argentine bread wheat cultivars of different quality groups
title_full_unstemmed Effects of plant stimulants application on the baking quality of argentine bread wheat cultivars of different quality groups
title_sort effects of plant stimulants application on the baking quality of argentine bread wheat cultivars of different quality groups
description Analyzing the quality of bread wheat grains is of great importance due to the large number of products for human consumption made from wheat flour. In Argentina, wheat varieties are classified into three groups according to flour quality parameters. One of the most widely used practices to increase wheat yield and quality is nitrogen fertilization, although biological fertilizers began to be used a few years ago. The aim of this research was to evaluate the influence of potassium and manganese phosphites on bread wheat quality of bread wheat varieties belonging to different quality groups, and also on grain yield. For this, a field trial was carried out in 2018 in the experimental farm of the College of Agronomy of Azul, located in the center of the province of Buenos Aires. No differences were found in yield between the treatments fertilized with nitrogen (N) and the treatments with the application of N and phosphites, although both treatments resulted in higher yields than the treatment with no addition of N. The cultivars differed in protein percentage, gluten percentage, dough strength and extensibility, and gluten strength. These parameters also showed differences between the fertilization treatments. In addition, significant differences in some industrial quality parameters were also observed in the cultivar x fertilization treatment interaction, such as greater tenacity and gluten strength in treatments with phosphites application, resulting in an enhancement of these quality parameters in the flours obtained from certain cultivars.
publisher Facultad de Ciencias Agronómicas - UNR
publishDate 2021
url https://cienciasagronomicas.unr.edu.ar/index.php/agro/article/view/6
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spelling I15-R223-article-62024-11-04T15:41:20Z Effects of plant stimulants application on the baking quality of argentine bread wheat cultivars of different quality groups Incidencia de la aplicación de fitoestimulantes sobre la calidad panadera de cultivares de trigo pan argentinos de distinto grupo de calidad Incidência da aplicação de fitostimulantes na qualidade da padaria de cultivares de trigo tipo pão argentino de diferente grupo de qualidade Arrigoni, Adriana Cecilia Álvarez, María Paula Arata, Agustín Francisco Capra, Maribel calidad de trigo fosfitos gluten wheat quality phosphites gluten qualidade do trigo fosfitos glúten Analyzing the quality of bread wheat grains is of great importance due to the large number of products for human consumption made from wheat flour. In Argentina, wheat varieties are classified into three groups according to flour quality parameters. One of the most widely used practices to increase wheat yield and quality is nitrogen fertilization, although biological fertilizers began to be used a few years ago. The aim of this research was to evaluate the influence of potassium and manganese phosphites on bread wheat quality of bread wheat varieties belonging to different quality groups, and also on grain yield. For this, a field trial was carried out in 2018 in the experimental farm of the College of Agronomy of Azul, located in the center of the province of Buenos Aires. No differences were found in yield between the treatments fertilized with nitrogen (N) and the treatments with the application of N and phosphites, although both treatments resulted in higher yields than the treatment with no addition of N. The cultivars differed in protein percentage, gluten percentage, dough strength and extensibility, and gluten strength. These parameters also showed differences between the fertilization treatments. In addition, significant differences in some industrial quality parameters were also observed in the cultivar x fertilization treatment interaction, such as greater tenacity and gluten strength in treatments with phosphites application, resulting in an enhancement of these quality parameters in the flours obtained from certain cultivars. Analizar la calidad de los granos de trigo pan adquiere gran importancia debido a la gran cantidad de productos para consumo humano que se elaboran a partir de su harina. En Argentina, las variedades de trigo se clasifican en tres grupos según parámetros de calidad panadera, aunque la harina resultante puede diferir aún dentro del mismo grupo. Una de las prácticas más utilizadas para incrementar el rendimiento y calidad en el cultivo de trigo es la fertilización nitrogenada, aunque desde hace unos años comenzaron a usarse fertilizantes biológicos. En esta investigación se intentó evaluar la influencia de fosfitos de potasio y manganeso sobre el rendimiento y la calidad industrial de trigo, de variedades de trigo pan de distinto grupo de calidad, y también sobre el rendimiento en grano. Para eso se realizó un ensayo a campo en el año 2018 en la chacra experimental de la Facultad de Agronomía de Azul, ubicada en el centro de la provincia de Buenos Aires. No se encontraron diferencias en rendimiento entre los tratamientos fertilizados con nitrógeno (N) con respecto a los tratamientos con la aplicación de N y fosfitos, aunque si ambos tratamientos mencionados generaron mayores rendimientos que el tratamiento sin el agregado de N. Los cultivares difirieron en porcentaje de proteínas, porcentaje de gluten, fuerza y extensibilidad de la masa y fuerza del gluten. Dichos parámetros también presentaron diferencias entre los tratamientos de fertilización. Asimismo se observaron diferencias significativas en la interacción cultivar x tratamiento de fertilización en algunos parámetros de calidad industrial, resultando por ejemplo la aplicación de fosfitos en mayor tenacidad y fuerza de gluten, generando una mejora de dichos parámetros de calidad de las harinas en ciertos cultivares. Analisar a qualidade dos grãos de trigo pão é muito importante devido ao grande número de produtos para consumo humano que são elaborados a partir da sua farinha. Na Argentina, as variedades de trigo são classificadas em três grupos segundo os parâmetros de qualidade da padaria, embora a farinha resultante possa ainda diferir dentro do mesmo grupo. Uma das práticas mais utilizadas para aumentar o rendimento e a qualidade no cultivo do trigo é a fertilização com nitrogênio, embora os fertilizantes biológicos tenham começado a ser usados há alguns anos. Nesta pesquisa, buscou-se avaliar a influência de fosfitos de potássio e manganês no rendimento e na qualidade industrial do trigo, de variedades de trigo pão de diferentes grupos de qualidade, e também no rendimento de grãos. Para isso, foi realizado um ensaio de campo em 2018 na fazenda experimental da Facultad de Agronomía de Azul, localizada no centro da província de Buenos Aires. Não foram encontradas diferenças no rendimento entre os tratamentos fertilizados com nitrogênio (N) em relação aos tratamentos com aplicação de N e fosfitos, não obstante ambos os tratamentos citados geraram rendimentos superiores ao tratamento sem adição de N. Os cultivares diferiram na porcentagem de proteínas, porcentagem de glúten, força e extensibilidade da massa e força do glúten. Esses parâmetros também mostraram diferenças entre os tratamentos de fertilização. Da mesma forma, diferenças significativas também foram observadas na interação cultivar x tratamento de fertilização em alguns parâmetros de qualidade industrial, resultando, por exemplo, maior tenacidade e força do glúten com a aplicação de fosfitos, gerando uma melhoria dos referidos parâmetros de qualidade das farinhas em certos cultivares. Facultad de Ciencias Agronómicas - UNR 2021-12-15 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo evaluado por pares text/html application/pdf https://cienciasagronomicas.unr.edu.ar/index.php/agro/article/view/6 10.35305/agro38.e013 Ciencias Agronómicas; Núm. 38 (21): 2021; e013 2250-8872 1853-4333 spa https://cienciasagronomicas.unr.edu.ar/index.php/agro/article/view/6/8 https://cienciasagronomicas.unr.edu.ar/index.php/agro/article/view/6/9 Derechos de autor 2021 Adriana Cecilia Arrigoni, María Paula Álvarez, Agustín Francisco Arata, Maribel Capra https://creativecommons.org/licenses/by-nc-nd/4.0/

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