Comprehensive study on wheat flour quality attributes as influence by different agrotechnical factors

Z. Magyar¹*, P. Pepó¹ and E. Gyimes²

¹University of Debrecen, Kerpely Kálmán Doctoral School, Böszörményi street 138, HU4032 Debrecen, Hungary
²University of Szeged, Faculty of Engineering, Mars square 7, HU6724, Szeged Hungary
*Corresponding author. magyarzoltan93@gmail.com

Abstract:

The present polyfactorial long-term experiment was conducted to determine the role of different agrotechnical factors, like fertilization, forecrop, year and cultivar on the quality and yield attributes of a classical and a modern winter wheat genotypes. The research gives a complex view of the alteration of the most quality parameters (32) that are rarely done together in a single experiment (n = 96). All the studied factors had a significant effect on some tested properties. First growing season with fair water supply was beneficial for yield (+21.7%) however, the 2^nd one with mild weather in spring and average annual precipitation was favourable for quality parameters (HFN: +3%, GI: +19%, GS: -51%, DDT: +22.4%, ST: +24.6%, DS: -14%, PDR: +37.6%, PD: +6%, PMR: +51.5%, PE: +52.7%, W: +25.8%, LV: +16.3%, HI: +13.3%). The optimal fertilizer demand of the different parameters varied to realize the potential of the varieties (N₉₀P₆₈K₈₀ for Y, VWA, PWA, PMR, PE, LV, Mavg, KW and HI; meanwhile N₁₅₀P₁₁₃K₁₃₃ for CP, WGC, ZI, VQN, ST, W and P/L). In the case of suboptimal nutrient supply, the effect of fore crops was significant (Y, CP, DGC, ZI, FE, VQN, DDT, ST, DS, PDR, PMR, PE, Mavg and all alveographic values). Comparing the varieties, GK Öthalom had better fertilizer response attribute (NUE_CP) and quality parameters, till then Mv Ispán possessed significantly better natural nutrient utilizing property (+22.9%), NUE_Y and yield (+31.7% in 2019). Summarizing the results, there is a need to put great emphasis on the selection of adapted cultivar and variety-specific agrotechnology practices, also these data contribute to a better understanding of the relationships between the quality parameters.

Key words:

agrotechnical factors, baking quality, fertilization, wheat flour quality, yield