ArticleFrontiers in plant science2019
Protein Composition and Baking Quality of Wheat Flour as Affected by Split Nitrogen Application.
Article in Frontiers in plant science, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- In Vitro TLR4 Stimulating Bioactivities of Amylase/Trypsin-Inhibitors from Wheat (Foods (Basel, Switzerland) · 2026Article
- Contribution of Protein, Starch, and Fiber Composition to the Prediction of Dough Rheology and Baking Quality in U.S. Hard Red Spring Wheat.Foods (Basel, Switzerland) · 2026Article
- RNA-Seq transcriptome profiling of immature grain wheat is a technique for understanding comparative modeling of baking quality.Scientific reports · 2024Article
- Breeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum).NPJ science of food · 2023Article
- Effect of Fertilization Regime of Common Wheat (Foods (Basel, Switzerland) · 2023Article
- Physicochemical and Rheological Characteristics of Commercial and Monovarietal Wheat Flours from Peru.Foods (Basel, Switzerland) · 2023Article
- Elevated atmospheric COFrontiers in plant science · 2023Article
- Comparative Quality Assessment of Five Bread Wheat and Five Barley Cultivars Grown in Romania.International journal of environmental research and public health · 2022Article
- Mining the Wheat Grain Proteome.International journal of molecular sciences · 2022Article
- Current Situation and Key Parameters for Improving Wheat Quality in China.Frontiers in plant science · 2021Article
- Rising Atmospheric Temperature Impact on Wheat and Thermotolerance Strategies.Plants (Basel, Switzerland) · 2020Review
- 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
- Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India.Frontiers in nutrition · 2020Article
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4 authors.
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Abstract
Baking quality of wheat flour is determined by grain protein concentration (GPC) and its composition and is highly influenced by environmental factors such as nitrogen (N) fertilization management. This study investigated the effect of split N application on grain protein composition and baking quality of two winter wheat cultivars, Tobak and JB Asano, belonging to different baking quality classes. Bread loaf volumes in both cultivars were enhanced by split N application. In contrast, GPC was only significantly increased in JB Asano. Comparative 2-DE revealed that the relative volumes of 21 and 28 unique protein spots were significantly changed by split N application in Tobak and JB Asano, respectively. Specifically, the alterations in relative abundance of certain proteins, i.e., globulins, LMW-GS, α-, and γ-gliadins as well as α-amylase/trypsin inhibitors were more sensitive to split N application. Furthermore, certain proteins identified as globulins and alpha-amylase inhibitors were changed in both wheat cultivars under split N application. These results implied that the functions of these unique proteins might have played important roles in affecting baking quality of wheat flour, especially for cultivars (i.e., Tobak in the present study) the baking quality of which is less dependent on GPC.
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