Quality indices of winter bread wheat flour depending on nitrogen nutrition rates and growing conditions
DOI:
https://doi.org/10.32636/01308521.2025-(78)-1-2Keywords:
Triticum aestivum L., varieties, hydrothermal conditions of growing season, sedimentation index, protein and wet gluten content, ammonium nitrate, KAS-32Abstract
The influence of nitrogen nutrition norms on the formation of gluten complex of new varieties of bread winter wheat under different hydrothermal growing conditions was studied at the V. M. Remeslо Myronivka Institute of Wheat of NAAS. Significant varietal differences were found in the gluten complex indices depending on different fertilizer application rates (25, 50 and 75 kg of active ingredient (a.i.) per 1 ha) and their type (ammonium nitrate and urea ammonium nitrate (KAS-32). It was established that the highest protein and wet gluten content in the winter bread wheat varieties MIP Aelita (10.2 and
23.6 %, respectively) and MIP Vidznaka (11.1 and 24.3 %, respectively) are formed when fertilizing with ammonium nitrate at the rate of 75 kg of a.i. per hectare, and in the variety MIP Fortuna (9.7 and 21.7 %, respectively) when fertilizing with nitrogen fertilizer KAS-32 at the rate of 50 and 75 kg of a.i. per hectare. On average, the variety MIP Vidznaka was characterized by the maximum values of sedimentation index, protein and wet gluten content (56 ml, 10.2 and 22.8 %, respectively), and the variety MIP Fortuna was characterized by the lowest values (48 ml, 9.3 and 21.3 %, respectively). The variety MIP Vidznaka was characterized by higher quality indicators of the gluten complex. Thus, it is necessary to take into account the genetic characteristics of varieties when determining the optimal rates of nitrogen fertilizer feeding (ammonium nitrate and KAS-32) to obtain maximum values of protein and gluten content. These elements of agricultural practices will be important in improving cost-effective technologies for the production of environmentally friendly bread winter wheat grain.
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