Boros, Norbert

Fórián, Sándor

Győri, Zoltán

Kónya, Éva

Acta Agraria Debreceniensis

University of Debrecen Electronic Archive

The effect of climatic change on the rheological properties of winter wheat doughs 
 
Norbert Boros
1,2 –Éva Kónya1 – Sándor Fórián2 – Zoltán Győri1 
 
1 Institute of Food Science, Quality Assurance and Microbiology, Faculty of Agronomy, University of Debrecen, 138. Böszörményi Str. H-
4032 Debrecen, Hungary 
2 Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Debrecen, 2-4. Ótemetõ Str. H-4028 
Debrecen, Hungary 
norbert.boros@hotmail.com 
 
 
 
SUMMARY 
 
In present paper we have examined the effect of climatic change on the extensigraph characteristics of wheat-flours. The baking quality 
of winter wheat is largely determined by cultivar, but it can be influenced by weather conditions during growing period. Flours were from 5 
cultivars grown at one location in three cropping years. We have found that the extensigraph properties of dough are affected by the weather 
conditions, nevertheless, different cultivars distinctly react to the increase of temperature and decrease of precipitation. In generally, the 
higher average day temperature and lower precipitation level is favourable to produce winter wheat flour with better quality.  
 
Keywords: rheological properties, winter wheat, weather conditions, climatic change 
 
 
INTRODUCTION 
 
The rheological characteristics of doughs are determined by the amount and proportion of gliadin and 
glutenin proteins, and their significance lies in the fact that they affect both the processing ability of the dough 
and the quality of the end product. 
Probably the most significant factor in determining the baking quality of winter wheat is the variety, as it 
primarily accounts for the amount and quality of gluten proteins. However, other factors, such as cropping year, 
site, mineral fertilization also have considerable importance (Pepó et al., 2005, Győri and Sipos, 2006, Baric et 
al., 2007, Drezner et al., 2007). The variation in the quality parameters originated in the glutenin subunit 
composition, in particular, in the balance between the high and low molecular weight subunits (Gupta et al. 
1992, Tóth et al., 2006).  
The extensigraph is widely used in the milling and baking industries as well as in applied basic research to 
classify and evaluate flours on the basis of the physical characteristics (especially the strength) of the dough. The 
Brabender extensigraph is one of the numerous empirical rheological equipment that measures the expansibility 
and the resistance to expansion of the dough after a determined period of resting time (Preston and Hoseney 
1991). The analysis with the extensigraph can determine the expansibility and the resistance to expansion of the 
dough, on the basis of which the bread-making properties or the quality of the final product of a flour can be 
concluded (Bloksma 1990a,b; Hoseney 1994).  
Our objective in this investigation was to study the influence of weather conditions during the growing 
period on extensigraph properties of winter wheat doughs. 
 
 
MATERIAL AND METHODS 
 
Samples are from the Látókép Experimental Site of The University of Debrecen, Centre of Agricultural 
Sciences. It has calcareous chernozem soil with a 70-90 cm deep humic layer, the humus content 2,8-3 %. The 
groundwater level is between 6-8 m. This soil has medium level nitrogen and phosphorous and high level 
potassium supplies. The pH measured in KCl is 6.2. In the experiment we applied the following treatments: a 
control, 30 kg ha
-1
 nitrogen, 22.5 kg ha-1 P2O5 and 26.5 kg ha
-1
 K2O and the double, threefold, fourfold and 
fivefold amount of these doses in four repetitions. Five winter wheat cultivars were investigated from 2006, 
2007, and 2006 harvest years. 
In total, 216 flour samples were analyzed for extensigraph properties. Dough properties were determined by 
the Brabender Extensigraph according to Approved Method 54-10 (AACC International 2000) after a 135-
minute rest period.  
The precipitation and temperature data of cropping years are from the Institute of Crop Sciences of the 
University of Debrecen. 
Statistical analysis of the data was performed using SPSS 13.0 statistical software. One-way ANOVA was 
used to analyze data to ascertain whether the weather conditions significantly affected the rheological properties 
of dough. 
 
  
RESULTS AND DISCUSSION 
 
The weather conditions were very different during the studied cropping years. As the Figure 1 shows, the 
least precipitation fell in 2007, and the mean yearly rainfall was the highest in 2008. We can say that the quantity 
of precipitation in 2006 was average and equal to the average of the last 30 years period.   
 
 
Figure 1.:  Precipitation in the studied years 
 
 
 
In regarding to the average temperature values of years, we determined that the 2006 cropping year was the 
coolest and very similar to the average of the last 30 years, but we measured 23.2 °C in July of 2006, while this 
value is 20.3 by the 30 years average. The average day temperatures were higher in 2007 and 2008 as compared 
to the 2006 cropping year and the 30 years average. We found the biggest difference in January, February, and 
June. The 2007 year was the warmest and driest from the studied years, and during summer months the average 
day temperature was more than 22 Celsius degree (22.2, 23.3, and 22.3, respectively in June, July, and August).  
The winter was very mild in 2007 and 2008; the average day temperature was about +1 °C in January and 
February (3.7, 4.1, and 1.0, 3.0, respectively in 2007 and 2008). 
 
Figure 2.:  Average temperature in the studied years 
 
 
 
 
 
 
575
412
699
565
0
100
200
300
400
500
600
700
800
2006 2007 2008 Average of 
30 years
P
re
ci
p
it
at
io
n
, m
m
-5
0
5
10
15
20
25
X. XI. XII. I. II. III. IV. V. VI. VII. VIII. IX.
Te
m
p
e
ra
tu
re
, °
C
Month
2006 2007
2008 Average of 30 years
We studied the distribution of precipitation of years. We found differences between the fell precipitations 
during the first two months (Figure 3.), which data is important to know the weather conditions of start phase of 
growing of winter wheat plants. In 2006 fell the smallest quantity rain in October and November in spite of the 
precipitation of this year was average (575 mm); the distribution of precipitation was disadvantageous. The 
highest precipitation level was measured during this months in 2008, and moderate precipitation was in 2007 (32 
mm). 
 
Figure 3.:  Precipitation during the first two months (in October and November) 
 
 
 
 
The quantity of precipitation during the whole growing period is a better parameter than the mean yearly 
rainfall measurement. In contrast with the previous (Figure 3), the Figure 4 show that the most precipitation was 
in the 2006 growing period (399 mm). The rainfall during the growing period was relatively low in 2007 and it 
was above the 30 years average in 2008.  
 
Figure 4.:  Precipitation during growing period (from October to July) 
 
 
 
 
The extensigraph properties of winter wheat cultivars were affected by weather conditions during the 
growing period. The area under the curve is one of the most important parameter among the studied rheological 
parameters. The winter wheat cultivars got the highest mean area values (81 BU) in 2007 (Table 2.). It is very 
interested because this year was the droughtiest and the mean yearly temperature was the highest. In 2006, we 
got the worst extensigraph values (Table 1.) in order to the most rain fell in growing period of this year. The 
extensibility and maximum resistance parameters of doughs were the highest in 2007. 
20
32
112
76
0
20
40
60
80
100
120
2006 2007 2008 Average of 
30 years
P
re
ci
p
it
at
io
n
. m
m
399
186
337
321
0
50
100
150
200
250
300
350
400
450
2006 2007 2008 Average of 
30 years
P
re
ci
p
it
at
io
n
, m
m
The different weather conditions of studied cropping years affected the cultivars in different way and extent. 
The changed weather conditions did not affected the rheological parameters of Öthalom than Lupus or Suba. 
These two last mentioned cultivars improved to a great extent responded to the changed weather conditions 
(Table 2. and Table 3.).  
 
Table 1. 
Extensigraph properties of different winter wheat cultivars in 2006 (n=72) 
 
Cultivar Area (cm2) Resistance (BU) Extensibility (mm) 
Maximum 
resistance (BU) 
Öthalom 62 269 136 357 
Lupus 35 134 148 171 
Saturnus 35 128 147 165 
Sixtus 27 104 145 128 
Suba 38 114 154 161 
Mean 39 150 146 196 
SD 13.3 67.7 6.5 91.3 
 
 
 
Table 2. 
Extensigraph properties of different winter wheat cultivars in 2007 (n=72) 
 
Cultivar Area (cm2) Resistance (BU) Extensibility (mm) 
Maximum 
resistance (BU) 
Öthalom 62 127 298 385 
Lupus 74 172 193 339 
Saturnus 95 167 268 455 
Sixtus 75 155 241 382 
Suba 99 169 276 466 
Mean 81 158 255 405 
SD 15.5 18.5 40.3 53.6 
 
 
Table 3. 
Extensigraph properties of different winter wheat cultivars in 2008 (n=72) 
 
Cultivar Area (cm2) Resistance (BU) Extensibility (mm) 
Maximum 
resistance (BU) 
Öthalom 71 161 221 339 
Lupus 102 196 215 416 
Saturnus 67 169 190 308 
Sixtus 56 168 161 258 
Suba 87 188 201 359 
Mean 77 176 198 336 
SD 18.0 14.8 23.8 58.7 
 
 
CONCLUSIONS 
 
Based on our examinations, we have established that the extensigraph properties of dough are affected by the 
weather conditions of cropping year.  
The cultivars got better extensigraph values when the weather during the cropping year was warmer and the 
quantity of precipitation was less than the 30 years average. We determined that not only the quantity of 
precipitation is important but the distribution of precipitation can affect the rheological parameters of winter 
wheat doughs.  
We have observed that various cultivars very much distinctly react to the changing the temperature and 
precipitation. In generally, we experienced that the higher temperature and lower precipitation level improved 
the quality of winter wheat flour, but we do not have any information about the yield of wheat cultivars in these 
cropping years. 
The data presented are for a set of cultivars grown at one location in three years, it could be very interesting 
to continue these examinations on further cropping years and different sites. 
 
REFERENCES 
 
Baric, M. – Sarcevic, H. – Keresa, S. – Habus Jercic, I. – Rukavina, I. (2007): Genotypic differences for nitrogen use efficiency in winter 
wheat (Triticum aestivum L.). Cereal Research Communications, 35: 213-216. 
Bloksma, A. H. (1990): Rheology of the breadmaking process. Cereal Foods World 35:228-236. 
Bloksma, A. H. (1990): Dough structure, dough rheology, and baking quality. Cereal Foods World 35:237-244. 
Drezner, G. – Dvojkovic, K. – Horvat, D. – Novoselovic, D. – Lalic, A. (2007): Environmental impacts on wheat agronomic and quality 
traits. Cereal Research Communications, 35: 357-360. 
Gupta, R. B. – Batey,  I. L. - MacRitchie F. (1992): Relationships between protein composition and functional properties of wheat flours. 
Cereal Chemistry, 69: 125-131.  
Győri Z. – Sipos P. (2006): Investigation of wheat quality on different samples. Buletinul USAMV-CN. Cluj-Napoca. Romania. nr. 62/2006. 
(Ed.: L. A. Marghitas). 258-263. ISSN 1454–2382. 
Hoseney, R. C. (1994): Principles of cereal science and technology American Association of Cereal Chemistry, St. Paul. MN., U.S.A. 
Pepó P. – Sipos P. – Győri Z. (2005): Effects of fertilizer application on the baking quality of winter wheat varieties in a long term 
experiment under continental climatic conditions in Hungary. Cereal Research Communications, 33: 825-832. 
Preston, K. R., and Hoseney, R. C. (1991): Applications of the Extensigraph Hand book. F. Rasper and K. R. Preston, ed. AACC 
International, St. Paul, MN., U.S.A.. 
Tóth Á. – Sipos P. – Győri Z. (2006): A GK Öthalom és a Fatima őszi búzafajták (Triticum aestivum) alveográfos minőségének alakulása az 
évjárat és különös tekintettel a műtrágyázás hatására, nyolc év eredményei alapján. Növénytermelés. 55: 15-26.  
 


The effect of climatic change on the rheological properties of winter wheat doughs

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The effect of climatic change on the rheological properties of winter wheat doughs

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