Blaskó, Lajos

Fitosné Hornok, Mária

Győri, V. Zoltán

Zsigrai, György

Őri, Nóra

Cereal Research Communications

University of Debrecen Electronic Archive

VII. Alps-Adria Scientific Workshop Stara Lesna, Slovakia, 2008 
DOI: 10.1556/CRC.36.2008.Suppl.1 1 
BAKING QUALITY AND CHNS-CONTENTS OF WINTER 
WHEAT VARIETIES 
Zoltán V. GYŐRI – Lajos BLASKÓ – Mária HORNOK – György ZSIGRAI – Nóra ŐRI 
Karcag Research Institute of University of Debrecen CASE, H-5300 Karcag Kisújszállási út 166., 
gyorizoltan@dateki.hu 
 
Abstract:  Effect of small dose of sulphur fertilization on the chemical features of the tested soil and of the 
baking quality parameters of winter wheat and correlations between them were examined. It was established 
that the CNS contents of the flour are in close positive correlation to the flour quality parameters generally 
used in the practice. 
Keywords: baking quality, CHNS contents, sulphur fertilization 
Introduction 
Soil sulphur deficiency is an increasing incident in Western Europe and in Hungary as 
well (FLAETE et al. 2005). This may be derived from leaving the application of super 
phosphate fertilizers and the decrease of S-deposition from the air (GYŐRI 1999). 
Anyway, reducing of fertilization is a tendency of the Hungarian crop production in 
spite of all the known positive effects of these chemicals on grain yield (SCHRERER 
2001). Although HAGEL (2005) found no effects of any S-application on baking 
quality, several studies establish that applying gypsum as a fertilizer can result in higher 
grain yield and better quality (WIESER et al. 2004, MARS 2006, ZIA et al. 2007), 
whereas sulphur containing gluten proteins largely determine the baking quality of 
winter wheat (PRANGE et al. 2001). Analyses showed that S status (S concentration 
and N:S ratio) was more influential on breadmaking quality (ZHAO et al. 1999a) and on 
loaf volume (ZHAO et al. 1999b) compared to grain N concentration. According to the 
observation of GYŐRI (1999) the quality parameters of winter wheat flour are strongly 
dependent on the conditions of the cropping site. This study was conducted to evaluate 
the effects of different gypsum doses on the CHNS contents and the baking quality of 
winter wheat in the Middle-Tisza region. 
 
Materials and methods 
Our study was carried out on a meadow chernozem soil at Karcag. The soil is slightly 
acidic but has a significant potencial acidity. Its phosphorous and potassium supply is 
good. 
In this experiment we examined the effect of two gypsum doses (2 and 4 t ha-1) on the 
quality and CHNS content of the flour of 14 winter wheat varieties and lines. Samples 
from the yield of the plots were taken at harvest time and which were grinded with a 
laboratory mill. We established the following quality parameters: valorigraphic value, 
wet gluten content, gluten spreading, Zeleny sedimentation value and Hagberg falling 
number. The CHNS contents of the flour were determined with a Vario MACRO CHNS 
element analyzer. The concentrations of the combustion products were determined 
against sulfadiazine as a known standard.  
Soil samples were taken from the upper 20 cm of the soil of the plots after harvest. The 
acidity, hydrolytic acidicty, humus content, AL-soluble P2O2, K2O, Ca, Mg, Na and 
Vol. 36, 2008, Suppl. Cereal Research Communications 
 2 
SO42- contents of the samples were determined according to the relevant standards 
(MSZ-08-0206-2, MSZ-20135). The experimental data were processed with the 
statistical methods of MANOVA and regression analyses. 
 
Results and discussion 
The results of the analysis of the soil samples taken from the plots treated with different 
gypsum doses are shown in Table 1. in the average of the examined varieties. It can be 
seen that statistically significant decreases of each pH value occurred as a result of the 
application of the larger gypsum dose. The value of hydrolytic acidity tended to increase 
as a result of the gypsum treatment, but the differences were not statistically significant. 
The humus matter content was not modified by the gypsum treatment as it was 
expected. Similarly to this observation we found no differences in the AL-soluble P2O2 
and K2O contents. The process leading to the decrease of the AL-soluble Ca content of 
the soil in the case of gypsum application could not be discovered. Further examinations 
are necessary to solve this problem. While the Mg content of the soil showed decreasing 
tendency as a result of the gypsum treatments, the AL-soluble Na content did not 
change. The sulphate fertilization resulted in an increase of SO42- content of the soil, but 
these changes were not statistically significant. Differences between the SO42- contents 
of the plots treated with different gypsum doses were significant only at the probability 
level of 10 %. 
 
Table 1. Effect of different gypsum doses on the chemical features of the soil (Karcag, 2007)  
Treat-
ments 
pH 
(H2O) 
pH 
(KCl) 
y1 
Humus 
% 
P2O5 
mg/kg 
K2O 
mg/kg 
Ca 
mg/kg 
Mg 
mg/kg 
Na 
mg/kg 
SO42- 
mg/kg 
Ø 6.21 5.18 15.68 3.33 135.4 464 3550 486 43.25 12.11 
G1 6.06 5.04 16.65 3.22 110.3 398 3468 482 40.00 35.57 
G2 5.75 4.84 18.48 3.26 105.9 449 3188 464 40.75 71.59 
SD5% 0.33 0.17 - - 26.11* - 175.89 - - 53.15* 
*= SD 10% 
On the base of the analysis of variance of the flour quality parameters (Table 2.) of the 
examined winter wheat varieties, we established that the flour quality of crops 
originated from the plots treated with the less gypsum dose declined in many cases 
comparing to the control. Such quality parameters were the valorigraphic value, the 
gluten content, the Zeleny sedimentation value and the Hagberg falling number. Except 
for the gluten spreading and the falling number, the observed differences were 
statistically significant in the cases of all parameters. The values of all parameters 
increased as a result of the application of the bigger gypsum dose and showed numerical 
values similar to the observed ones in the cases of the control plots. We found 
consequent changes (increase) caused by the sulphate fertilization only in the case of 
gluten spreading. There were significant differences between the flour quality of the 
examined winter wheat varieties and lines. In our opinion, the different genetic 
backgrounds could play the main role in the development of these differences. 
VII. Alps-Adria Scientific Workshop Stara Lesna, Slovakia, 2008 
DOI: 10.1556/CRC.36.2008.Suppl.1 3 
We established that the changes of the N and S contents of the flour samples were 
similar to the changes in the case of the tested flour quality parameters described above. 
The concentration of these elements decreased significantly as a result of the 2 t CaSO4 
ha-1 treatment comparing to the control. But, this unfavourable effect was compensated 
by the further increase of the gypsum dose. While significant differences were observed 
between the wheat varieties in the case of the flour C content, the C and H contents of 
the flour did not vary significantly as an effect of the sulphate fertilization treatments. 
 
Table 2. Effect of different gypsum doses on the quality parameters and CHNS contents of winter wheat flour 
(Karcag 2007)  
Treat-
ment 
Valori-
graphic 
value 
Gluten 
content 
% 
Gluten 
spreadin
g (mm) 
Zeleny 
value 
Falling 
number 
(s) 
C 
content 
(w%) 
H 
content 
(w%) 
N 
content 
(w%) 
S 
content 
(w%) 
Ø 66.87 31.14 2.19 36.32 374 41.08 6.21 2.07 0.23 
G1 57.30 26.98 2.41 31.29 360 40.99 6.11 1.82 0.18 
G2 62.74 29.55 2.53 35.55 367 41.07 6.22 2.03 0.20 
SD5% 3.27 1.61 - 1.77 - - - 0.07 0.03 
 
Table 3. Correlations between the CHNS contents and the examined quality parameters 
Parameters 
C 
(%) 
H 
(%) 
N 
(%) 
S 
(%) 
C (%) - - - - 
H (%) - - - - 
N (%) 0.705
xxx - - - 
S (%) 0.430
xx - 0.538xxx - 
Zeleny value 0.414
xx - 0.739xxx 0.570xxx 
Falling number (sec) 0.342
x - 0.567xxx 0.416x 
Gluten content (%) 0.650
xxx - 0.915xxx 0.566xxx 
Gluten spreading (mm) 0.509
xx - 0.481xx - 
Valorigraphic value 0.436
xx - 0.754xxx 0.570xxx 
xxx  Correlation is significant at the 0.001 level 
xx    Correlation is significant at the 0.01 level 
x      Correlation is significant at the 0.05 level 
 
The correlation coefficient indicating the closeness of the correlation between the 
CHNS contents and the tested quality parameters of the flour are shown in Table 3. We 
found close positive linear correlation between the N content and the other tested 
quality parameters. The S content was in close correlation with all the tested features, 
except for the H content. The S content of flour had significant effects on Zeleny 
sedimentation values, gluten contents and valorigraphic values. None of the quality 
Vol. 36, 2008, Suppl. Cereal Research Communications 
 4 
parameters was influenced by the H content of the flour. All the observed correlations 
between the tested features were linear except for the correlations between the S content 
and Zeleny sedimentation value, and between the S content and the Hagberg falling 
number. 
 
Conclusions 
On the basis of the experimental data it was established that significant changes 
occurred in the values of some chemical parameters of the soil caused by the small dose 
sulphur fertilization, of which the decrease of the AL-soluble P content and the increase 
of acidity and sulphate concentration can be mentioned first of all. While the values of 
the examined flour quality parameters were reduced by the smaller sulphate treatment, 
the bigger gypsum dose influenced them positively. The effect of the different genetic 
background of the tested varieties was well traceable in the case of all the examined 
parameters. The CNS contents of the flour were in close, and in the most part of the 
cases, positive linear correlation with the flour quality parameters. 
 
References 
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2005. Combined nitrogen and sulphur fertilization and its effect on wheat quality and protein composition 
measured by SE-FPLC and proteomics. Journal of Cereal Science 41(3): 357-369. 
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Mezőgazdasági Tudományos Napok DATE. Debrecen 83-88. 
Schrerer, HW. 2001. Sulphur in crop production. European journal of agronomy 14(2): 81-111. 
Hagel, I. 2000. Auswirkungen einer Schwefeldüngung auf Ertrag und Qualität von Weizen 
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Baking quality and CHNS-contents of winter wheat varieties

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Baking quality and CHNS-contents of winter wheat varieties

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