Andmebaasi logo
 

Ülevaade: Ülevaade väävli kui talinisule olulise toiteelemendi mõju uuringutest Eestis

Lühendatud kirje lehekülg
dc.contributor.authorJärvan, Malle
dc.date.accessioned2019-05-30T06:20:28Z
dc.date.available2019-05-30T06:20:28Z
dc.date.issued2019
dc.descriptionArticleeng
dc.descriptionSaabunud / Received 12.04.2019 ; Aktsepteeritud / Accepted 29.05.2019 ; Avaldatud veebis / Published online 29.05.2019 ; Vastutav autor / Corresponding author: Malle Järvan e-mail: malle.jarvan@etaki.eeest
dc.description.abstractDue to several objective reasons, the sulphur (S) deficiency in agricultural crops in Europe came to the fore in the last decades before the turn of the century. This work gives an overview of the Estonian long-year research concerning winter wheat responses on the S fertilization. This study presents a versatile influence of S application – beginning with the influence on the yield formation, grain yield quantity and quality, followed by the one on the biological quality of wheat proteins, and on the bread-making properties of flour and dough, and ending with the one on the quality indices of baked breads. Field experiments were conducted at two locations on calcaric Cambisol and Podzoluvisol. On the background of N100 or 120 kg ha-1, S was given as granular NS-fertilizers or foliar applied with Sulfur F3000 or with fungicide Thiovit Jet. Flour and dough properties for bread-making were determined by using a farinograph Brabender. The baking tests were carried out in laboratory conditions. The influence of S on the grain yield and quality, and bread-making properties of wheat depended on the year and location. As the average of experiments, the S application significantly increased the grain yield (r = 0.960). The increasing yields were accompanied by decreasing contents of protein and wet gluten. However, due to S application the biological quality of proteins was increasing, because the contents of some essential amino acids were increasing. The significant positive (r = 0.938) effect of the S application on the Gluten index was revealed, which is a good predictor for the baking quality of wheat flour. In addition, some significant positive effects of the S application on the rheological properties of dough and quality indices of baked breads were demonstrated. Thus, the S addition by nitrogen fertilization in parallel with increasing yields improved several bread-making parameters of wheat flour.eng
dc.identifier.issn2228-4893
dc.identifier.publicationAgraarteadus : Journal of Agricultural Science, 2019, vol. 30, no. 1, pp. 1–12
dc.identifier.urihttp://hdl.handle.net/10492/5087
dc.identifier.urihttps://doi.org/10.15159/jas.19.03
dc.publisherEstonian Academic Agricultural Societyeng
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0)eng
dc.rights.holderAuthors of accepted articles retain all rights to use, reuse, and distribute the published research as long as the author credits the original publication in this journal. The authors submitting to the journal are expected to follow the general ethical guidelines regarding plagiarism. If in doubt consult the ICMJ guidelines on overlapping publications. Once accepted the journal retain the right to print and distribute the manuscript submitted by the author.eng
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectyield componentseng
dc.subjectgrain yieldeng
dc.subjectcontent and biological quality of proteineng
dc.subjectGluten indexeng
dc.subjectbread-making properties of wheat flour and dougheng
dc.subjectquality of baked breadeng
dc.subjectarticleseng
dc.titleÜlevaade: Ülevaade väävli kui talinisule olulise toiteelemendi mõju uuringutest Eestisest
dc.title.alternativeReview: The overview of the research on the sulphur application to winter wheat in Estoniaeng
dc.typeArticleeng

Failid

Originaal pakett

Nüüd näidatakse 1 - 1 1
Pisipilt
Nimi:
2019_1_jarvan.pdf
Suurus:
1.03 MB
Formaat:
Adobe Portable Document Format
Kirjeldus:
Article
Lae alla

Kollektsioonid

2019, Vol. 30, No. 1