The technological value of wheat is negatively influenced by organic methods of cultivation. The critical factor is the crude protein content and quality. The aim of this paper is to identify diferences in the quality of eight varieties and two strains of wheat recommended in conventional or organic conditions. Correlation analysis of the qualitative parameters of wheat shows a clear relationship between crude protein content, wet gluten content and Zeleny - sedimentation value. According to the test results, it is appropriate to use the content and quality of protein as selective criteria for the selection of varieties. The Level of baking quality is never reduced below the quality level of the worstquality varieties grown in the same conditions. On the other hand, the best quality varieties provide grains characterized by better baking quality, but lower yield level, than the others

Capouchova, Ivana

Konvalina, Petr

Moudry, Jan

Moudry, Jan (Jr.)

English

Organic Eprints

  612   Baking quality of winter wheat varieties in organic farming  P. Konvalina1, J. Moudrý jr.1, I. Capouchová2 and J. Moudrý1  1University of South Bohemia, Faculty of Agriculture, Studentská 13, České Budějovice,  370 05,  Czech Republic;  phone number: +420387772547, e-mail: konvalina@zf.jcu.cz 2University of Life Sciences Faculty of Agrobiology, Food and Natural Resources,  Kamýcká 129, Praha 6-Suchdol, 165 21, Czech Republic  Abstract. The technological value of wheat is negatively influenced by organic methods of cultivation. The critical factor is the crude protein content and quality. The aim of this paper is to identify diferences in the quality of eight varieties and two strains of wheat recommended in conventional or organic conditions. Correlation analysis of the qualitative parameters of wheat shows  a  clear  relationship  between  crude  protein  content,  wet  gluten  content  and  Zeleny  - sedimentation value. According to the test results, it is appropriate to use the content and quality of protein as selective criteria for the selection of varieties. The Level of baking quality is never reduced below the quality level of the worstquality varieties grown in the same conditions. On the other hand, the best quality varieties provide grains characterized by better baking quality, but lower yield level, than the others.  Key words: winter wheat, organic farming, baking quality  INTRODUCTION  Organic farming is a farming system characterised by a limited nutrient content (easily soluble nitrogen) and the absence of the separate and gradual application of nitrogen (Köpke, 2005). Toleration of nitrogen in early spring seems to be a significant problem in the cultivation of winter cultivars. In early spring, wet soil is characterised by a low degree of  microbial activity and the process of mineralization of nutrients is limited (Moudrý, 2003). Efficient inflow of nitrogen, connected with the high quality of production and development of plants in the early growing stages are very important aspects (Renets, 2002). Cultivars should therefore have the ability to perform under a low  input  of  organic  fertilizers,  possess  a  good  root  system  to  interact  with  the beneficial soil microorganisms and to suppress weeds (Lammerts van Bueren et al., 2002, 2003). Organic yield is  20–30 % lower than the conventional yields (Moudrý, 1997; Mäder et al., 2002; Lammerts van Bueren et al., 2002). The quality and stability of the yield  are  the  main  priorities  of  organic  farming,  which  does  not  lay  stress  on  the quantity of production. Farmers usually need to grow “reliable“ and “solid“ varieties which  are  able  to  tolerate  potential  fluctuations  in  the  weather  and  the  potential pressure of diseases; they must be able to provide sufficient yield of grains and straw  (Lammerts  van  Bueren,  2002). The  high  baking  quality  of  the  organic  varieties  is characterized by crude protein content, high value of the Zeleny - sedimentation value, flour binding capacity and flour yield,  falling number and test weight. The baking Agronomy Research  7(Special issue II), 612–617, 2009   613 quality of wheat is a complex feature; the breeding of such varieties (for high quality) is a long and difficult process (Fossati et al., 2005). Organic methods of farming may have negative effects on the technological value  (Moudrý & Prugar, 2002).  Nowadays, farmers must use modern cultivars, which are not suitable for low-input farming system, until new wheat varieties are bred especially for organic farming systems  (Lammerts  van  Bueren,  2002).  New  breeding  programmes  are  emerging because of the different genetic background of  the conventional varieties (Kunz & Karutz, 1991). Lammerts van Bueren (2003) points out that, in order to avoid the use of chemical fertilizers and pesticides in organic agriculture, agroecological principles should  be  applied  to  enhance  the  self-regulatory  capacity  of  the  agroecosystems. Organic  farmers  require  cultivars  that  can  be  multiplied  and  grown  in  an  organic farming  system  with  no  undue  negative  effects  on  the  health  and  function  of  the agroecosystem (Kunz & Karutz, 1991).  The aim of this paper is to identify diferences in quality of eight varieties and two strains of winter wheat recommended in conventional or organic conditions  and to establish appropriate criteria of the selection of suitable cultivars for organic farming (from the technological quality point of view).  MATERIALS AND METHODS  In the experimental years 2006–2008, 10 varieties and strains of bread wheat (Capo, Eriwan, Element, Eurofit, Clever, Ludwig, Epsilon, Element, SE 304/05, SE 320/05), from  conventional  breeding programmes of Austrian breeding stations were grown  in small plot trials (10 m2) with two replicates at a location in South Bohemia, the  experimental  fields  of  the  University  of  South  Bohemia  in  České  Budějovice (USB). The characteristics of the trial station: altitude of 388 m; mean air temperature of 8,2°C; total annual precipitation of 620 mm; sunshine duration of 1,564.3 hours; pH (CaCl2) of 6.3; P – 138 mg.kg-1; K – 155 mg.kg-1; Mg – 163 mg.kg-1; Ca – 1,557 mg.kg-1. The experiments were carried out in a low input growing system (practically but not certificated organic farming system), without mineral fertilizers and pesticides. The previous crop was a mixture of legumes and cereals, at regular periods of 4 years a dose  of  manurewas  applied.  The  quality  parameters  were  analysed  by  an  NIR spectroscopy system.  RESULTS AND DISCUSSION  Grain  yield  was  dependent  on  the  year,  analysis  of    variance  (ANOVA) demonstrated the dominant effect of  year on the grain yield (93%). The mean yield was  highest  in  2008;    which  year  was  also  mean  in  regard  to  precipitation  and temperature. In 2008, the yield was doubled  the yield in 2006 (+ 3.52 t.ha-1). There were significant differences observed between the varieties. The Clever variety was one of the least profitable ones (2.52–6.1 t.ha-1). On the other hand, Eurofit (4.21–7.2 t.ha-1) and Capo (4.47–7.40 t.ha-1) varieties were the most profitable cultivars. Lack of  available nitrogen proved to be the most limiting factor for yield . The inflow of such nitogen  depends  on  the  total  degree  of  absorption  from  the  soil,  translocation  of assimilates  into  the  grain  and  losses  of  absorbed  nitrogen  (Papakosta,  1994; Bertholdsson & Stoy, 1995; Barbottin et al., 2005).   614 Table 1. Correlation analysis of the yield level and quality parameters. Indicator  1  2  3  4  5  6 Crude protein yield  1  1.00           Grain yield  2  0.96  1.00         Crude protein content in grain  3  -0.13  0.14  1.00       Wet gluten content  4  -0.12  0.13  0.93*  1.00     Zeleny sedimentation value  5  0.65*  0.78*  0.44*  0.41*  1.00   Starch content  6  0.81*  0.71*  -0.37*  -0.36*  0.56*  1.0 Remark: * statistically significant P < 0.05   Table 2. Variation analysis (ANOVA) of the yield level and quality parameters. F Factor Selected parameters of the baking quality  Yield parameters Crude protein content (%) Wet gluten content (%) Zeleny sedimentation value (ml) Starch content (%) Grain yield (t ha-1) Crude protein yield (t ha-1) F  %  F  %  F  %  F  %  F  %  F  % V Variety 24.8**  8  16.7**  7  60.0**  4  15.0**  1  5.6*  5  2.2  2 Y Year 237.2 **  80  203.9 **  91  1589.6**  95  1473.0**  98  107.9**  93  111.1**  96 1 x 2  7.6**  2  4.4**  2  16.8**  1  10.0**  1  2.3*  2  2.2*  2 Remark: * statistically significant P < 0.05; ** statistically significant P < 0.01    The detailed analysis of crude protein yield (t.ha-1) provided interesting results; a positive correlation with  grain yield (r = 0.96) (Table 1).  Year had a more significant effect (96%) (Table 2) than  grain yield. Crude protein yield is more stable  than  total grain yield. The cultivars achieved 52 % of the grain yield  and 58 % of the crude protein yield level in 2006 compared to 2008. This means that the cultivars achieved higher grain yields, but lower crude protein content in grain, in a more favourable year for yield. Slaffer et al. (1990) presents a possible explanation; he reports that the ability to  absorb  nitrogen  from  the  soil  did  not  improve  during  the  breeding    of  modern cultivars; but nevertheless, the distribution of the assimilate in the plant did improve – this leads to  dilution of the concentration of nitrogenous elements in grain, which is related to  increase in grain yield.  The signicficant  influence of year  was confirmed for all of the evaluated quality indicators (Table 2). The influence was significant, but weak. It is caused by the fact that the amount of the wheat grain protein complex depends on environmental factors, and not so much on the genotype. Triboi et al. (2000) reports in his paper  that the cultivar has a negligible effect on the content of nitrogenous elements (not more than 4%). Table 3 shows the stability of the selected parameters for baking quality produced in a low-input farming system. Starch content is the most stable feature (CV = 1 in all the years studied). On the other hand, Zeleny sedimentation value is the least stable indicator of baking quality in a low-input nitrogen farming system. The crude protein content and wet gluten content did not change (Table 3).    615 Table 3. statistical evaluation of the yield level and quality parameters  (two replications on average). Variety Yield parameters  Selected parameters of the baking quality Grain yield ( t ha-1) Crude protein yield  (t ha-1) Crude protein content (%) Wet gluten content (%) Zeleny sedimentation value (ml) Starch  content (%) 06 07 08 06 07 08 06 07 08 06 07 08 06 07 08 06 07 08  Ludwig 3.59 5.67 6.7 0.41 0.57 0.73 11.4 10.1 10.9 22.7 18.4 20.2 29 28 60 64.8 68.0 70.3  Eurofit 4.21 4.4 7.2 0.56 0.43 0.72 13.3 9.9 9.9 22.3 17.2 17.9 34 30 50 64.9 65.2 71.4  Erivan  3.67 4.12 6.6 0.41 0.39 0.68 11.3 9.4 10.4 20.7 15.5 18.2 39 29 56 64 66.3 70  Element  2.71 3.68 7.1 0.4 0.41 0.81 14.5 11.2 11.6 29.1 20.1 21.5 51 38 62 63.3 66.8 68.8  Clever 2.52 4.65 6.1 0.27 0.41 0.66 10.6 8.7 10.7 21.8 16.9 19.9 24 12 54 65.5 66.5 69.8  Capo 4.47 4.94 7.4 0.55 0.5 0.85 12.4 10.1 11.5 24.6 18 23.1 47 28 65 64.9 67.8 69.9  408/04  4.75 2.1 8.2 0.51 0.19 0.89 10.7 9.2 10.9 20.9 16.7 21.2 31 19 61 64.9 66.7 70.1  322/04  4.31 4.68 7.8 0.51 0.43 0.83 11.9 9.2 10.6 23.7 17.0 19.4 30 23 55 64.1 66.2 70.6  320/05  3.68 5.76 8.1 0.41 0.55 0.84 11.1 9.6 10.4 20.9 17.2 19.6 38 22 51 65.0 66.7 71  304/05  4.02 3.96 7.9 0.54 0.38 0.87 13.4 9.5 10.9 25.9 16.3 20.1 46 21 60 62.7 65.5 70  mean 3.79 4.40 7.31 0.46 0.43 0.79 12.1 9.7 10.8 23.3 17.3 20.1 37 25 57 64.4 66.6 70.2  SD 0.73 1.05 0.70 0.09 0.11 0.08 1.04 0.69 0.51 2.67 1.27 1.54 8.88 7.17 4.95 0.87 0.87 0.71  CV (%) 19 24 10 20 25 10  9  7  5  12  7  8  24 29  9  1  1  1  The  weather  progress  was  favourable  for    crude  protein  content  in  2006 (Burešová &  Palík, 2006); the average crude protein content amounted to 12,6%. This was comparatively; 9.7% in 2007 and 10.8% in 2008. Some cultivars exceeded the mean values, e.g. Element (14.5% – 2006; 11.2% – 2007; 11.6 – 2008), and some subnormal cultivars, e.g. Clever  (10.6% – 2006; 8.7% – 2007; 10.7 – 2008). These examples show the selection of an unsuitable variety may cause a significant negative effect on the crude protein content (up to 3.9% (2006); 2.4% (2007) or 1.7% (2008) (Table 3).  Considering the close relationship (r = 0.93) between the crude protein content and wet gluten content (Table 1), the variety ”Element” had the highest wet gluten content value (2006, 2007) and the second highest wet gluten content value in 2008. The relationship between the crude protein content and wet gluten content is in accord with the results of Krejčířová et al. (2006) who  states that there is an even closer   616 relationship  between  these  two  indicators  in  a  low-input  farming  system  than  a conventional system. The starch content increased in less favourable years for  protein formation (2007, 2008) (there was a negative relationship between the protein content and starch content, r = -0,37).  In 2006, the cultivar „Clever” was characterised by the highest starch content, whereas it was also characterised by the lowest crude protein content. The  Zeleny  sedimentation  value  characterises the  viscoelastic features  and quality of the proteins, it indicates the potential for the fermentation process in dough (Zimolka et al., 2005). A positive central correlation was observed between the crude protein content and Zeleny sedimentation value (r = 0,44). “Element” seems to have the moste potential from the protein-swelling point of view (51 ml – 2006; 38 ml – 2007; 62 ml – 2008). On the other hand, the “Clever” variety proved the lowest values (24 ml – 2006 and 12 ml – 2007). In 2008, the values of Zeleny sedimentation value increased  in    all  the  varieties  (by  20  ml  in  comparison  with  2006;  by  32  ml  in comparison with 2007).                                            CONCLUSIONS  The results of the analysis showed that a low-input (organic) farming system is associated with a reduction in the yield level and technological quality, expressed by the reduction of the crude protein content in grain and reduction of  protein swelling (Zelehy sedimentation values). The dominating effect of the year  on these factors was also confirmed.  According  to  the  results  of  the  analyses,  selection  of  ”elite  varieties”  is recommended for  low-input farming systems – the varieties with high crude protein content and high Zeleny sedimentation values (e.g. “Element”). "Elite varieties" also respond to the absence of available minerals (easily soluble nitrogenous fertilizers) by a reduction in the crude protein content in grain. Such a reduction is usually smaller than wiht lowerquality varieties grown under the same conditions. On the other hand, ”elite varieties” provide grains, characterised by better baking quality, but they provide lower yields than lower quality cultivars. This fact must be taken into account when selecting suitable cultivars for utility industries (food, feed and industry processing).  ACKNOWLEDGEMENT. This work was supported by the MSM 6007665806 and a grant from the National agency of agricultural research NAZV QG 50034.  REFERENCES  Barbottin,  A.,  Lecomte,  C.,  Bouchard,  C.  &  Jeuffroy,  M.H.  2005.  Nitrogen  remobilisation during grain filling in wheat: genotypic and environmental effects. Crop Sci. 45, 1141–1150. Bertholdsson, N.O. &  Stoy, V. 1995. Yields of dry matter and nitrogen in highly diverging genotypes of winter wheat in relation to N-uptake and N-utilisation. J. Agron. Crop Sci. 175, 285–295 Burešová, I. & Palík, S. 2006.  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Analysis of wheat cultivar differences in grain yield, grain nitrogen yield and nitrogen utilization efficiency.

Concepts of intrinsic value and integrity of plants in organic plant breeding and propagation.

Crop ideotypes for organic cereal cropping systems. In:

Environmental effects on the quality of two wheat genotypes: I. quantitative and qualitative variation of storage proteins.

Genetic improvement of bread wheat (Triticum aestivum L.) in Argentina: relationship between nitrogen and dry matter.

Kvalita rostlinných produktů ekologického zemědělství (Quality of bioproducts).

Nitrogen remobilisation during grain filling in wheat: genotypic and environmental effects.

Organic Plant Breeding and Propagation: Concepts and Strategies.

Pflanzenzüchtung dynamisch. Die Züchtung standortpflangepasster

Polní produkce (Field production).

Practical breeding for bread quality. In:

Přechod na ekologický způsob hospodaření (Conversion to organic farming).

Protein composition and quality of winter wheat from organic and conventional farming.

Pšenice – pěstování, hodnocení a užití zrna.

Soil fertility and biodiversity in organic farming.

Sorteneigenschaften und Züchtziele für Getraidearten im Ökologischen Landbau. Workshop: Züchtung für den Ökolandbau,

Yields of dry matter and nitrogen in highly diverging genotypes of winter wheat in relation to N-uptake and N-utilisation.

Baking Quality of Winter Wheat Varieties in Organic Farming

Baking Quality of Winter Wheat Varieties in Organic Farming

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