ArticleFrontiers in plant science2016
Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration.
Article in Frontiers in plant science, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- Do modern winter wheat cultivars outperform traditional landraces under cold stress? A large-scale agro-morphological evaluation.BMC plant biology · 2026Article
- The effect of nitrogen-sulphur fertilizer with nitrification inhibitor on winter wheat (Heliyon · 2024Article
- Effect of Fertilization Regime of Common Wheat (Foods (Basel, Switzerland) · 2023Article
- The Landscapes of Gluten Regulatory Network in Elite Wheat Cultivars Contrasting in Gluten Strength.International journal of molecular sciences · 2023Article
- Prediction of wheat gluten composition via near-infrared spectroscopy.Current research in food science · 2023Article
- Elevated atmospheric COFrontiers in plant science · 2023Article
- Enriching Urea with Nitrogen Inhibitors Improves Growth, N Uptake and Seed Yield in Quinoa (Plants (Basel, Switzerland) · 2022Article
- Harnessing the Potential of Wheat-Pea Species Mixtures: Evaluation of Multifunctional Performance and Wheat Diversity.Frontiers in plant science · 2022Article
- Applications of a Hyperspectral Imaging System Used to Estimate Wheat Grain Protein: A Review.Frontiers in plant science · 2022Review
- Tillage systems as a function of greenhouse gas (GHG) emission and fuel consumption mitigation.Environmental science and pollution research international · 2021Article
- Current Situation and Key Parameters for Improving Wheat Quality in China.Frontiers in plant science · 2021Article
- Impacts of Nitrogen Deficiency on Wheat (Frontiers in plant science · 2021Article
- Optimized split nitrogen fertilizer increase photosynthesis, grain yield, nitrogen use efficiency and water use efficiency under water-saving irrigation.Scientific reports · 2020Article
- Genomic and functional genomics analyses of gluten proteins and prospect for simultaneous improvement of end-use and health-related traits in wheat.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2020Review
- Prolamin Content and Grain Weight in RNAi Silenced Wheat Lines Under Different Conditions of Temperature and Nitrogen Availability.Frontiers in plant science · 2020Article
- Protein Composition and Baking Quality of Wheat Flour as Affected by Split Nitrogen Application.Frontiers in plant science · 2019Article
- Nitrogen topdressing timing modifies free amino acids profiles and storage protein gene expression in wheat grain.BMC plant biology · 2018Article
- Genetic and environmental factors affecting the expression of α-gliadin canonical epitopes involved in celiac disease in a wide collection of spelt (Triticum aestivum ssp. spelta) cultivars and landraces.BMC plant biology · 2018Article
- Perspective on Wheat Yield and Quality with Reduced Nitrogen Supply.Trends in plant science · 2018Review
- Nitrogen Fertilizer Management in Dryland Wheat Cropping Systems.Plants (Basel, Switzerland) · 2018Article
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Authors and funding
6 authors.
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No grant is acknowledged in the PubMed record.
Abstract
The use of late nitrogen (N) fertilization (N application at late growth stages of wheat, e.g., booting, heading or anthesis) to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume) needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effective under controlled conditions and if these effects result from increased N rate or N splitting. Late N fertilizers were applied either as additional N or split from the basal N at late boot stage or heading in the form of nitrate-N or urea. Results showed that late N fertilization improved loaf volume of wheat flour by increasing grain protein concentration and altering its composition. Increasing N rate mainly enhanced grain protein quantitatively. However, N splitting changed grain protein composition by enhancing the percentages of gliadins and glutenins as well as certain high molecular weight glutenin subunits (HMW-GS), which led to an improved baking quality of wheat flour. The late N effects were greater when applied as nitrate-N than urea. The proportions of glutenin and x-type HMW-GS were more important than the overall protein concentration in determining baking quality. N splitting is more effective in improving wheat quality than the increase in the N rate by late N, which offers the potential to cut down N fertilization rates in wheat production systems.
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