Interaction between nitrogen and sulfur by foliar application and its effects on flour bread-making quality

• Published in: Journal of the science of food and agriculture 2007-12, Vol.87 (15), p.2853-2859
• Main Authors: Tea, Illa, Genter, Thierry, Naulet, Norbert, Lummerzheim, Marie, Kleiber, Didier
• Format: Article
• Language: English
• Subjects: 15N and 34S; Biological and medical sciences; Bread; bread dough; bread-making quality; breadmaking quality; Cereal and baking product industries; fertilizer application; foliar application; Food industries; Food processing industry; Food science; Fundamental and applied biological sciences. Psychology; grain yield; N and S fertilizers; Nitrogen; nitrogen fertilizers; nutrient uptake; protein content; Quality; rheological properties; Sulfur; sulfur fertilizers; Triticum aestivum; Wheat; wheat flour; winter wheat
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.3044

BACKGROUND: Optimization of nitrogen (N) and sulfur (S) nutrition of wheat influences the bread-making quality of grain. This study was conducted to determine whether the application of N and S in winter wheat at anthesis stage during two field trials could influence the absorption and distribution of N and S in grain and flour bread-making qualityRESULTS: The incorporation of ¹⁵N and ³⁴S tracers in various plant parts (leaves, stems, spikes) was determined by isotopic ratio mass spectrometry coupled with an elemental analyser (EA-IRMS). The effects of foliar fertilization on percentage of ¹⁵N and ³⁴S recovery in various plant parts, grain yield, flour protein content, and dough properties were investigated after a combination of treatments: N (urea), S (micronized elemental S) and NS (both urea and micronized elemental S). Nitrogen (70-80%) and S (35-55%) were quickly assimilated during the days following application. Sixty days after application, 42-68% N and 6-12% S were recovered in the grain. When N and S fertilizers were applied simultaneously, N and S recoveries (68% and 12%), N/S ratios (11-14), flour protein content (115 g kg⁻¹) and dough strength (310 x 10⁻⁴ J), swelling (21.8 mmH₂O) and extensibility (96.4 mm) were increased.CONCLUSION: A synergistic effect between the foliar applied N and S fertilizers appears to increase N and S assimilation in grain and may improve bread-making qualities. Copyright © 2007 Society of Chemical Industry