The influence of nitrogen chemical fertilisers on winter wheat gluten quality

Abstract

This paper aims to show the influence that nitrogen fertilizer has on the quality of wheat. Research has been carried out at Lovrin Agricultural Development Research Center, introducing a long-lasting fertilizer experience between 2015 and 2016 on Ciprian's wheat variety. The applied nitrogen fertilizers had the following graduations: 0, 30, 60, 90, 120 kg nitrogen active substance/ha. Speaking about the quality of wheat, it is inappropriate to refer only to the percentage of protein and wet gluten. The gluten structure is important for a high quality raw material in the milling and bakery industry. Chemical nitrogen fertilizers do not only influence the amount of wet gluten but also that of gliadins, glutenins, the accumulation of high molecular weight glutenin subunits and gliadin - glutenin ratio. Between the doses of nitrogen applied, the amount of glutenin and the proportion of HMW units of glutenin there is a significant positive correlation, statistically assured at α = 5% (r = 0.95 * for glutenin, r = 0.90 * for HMW subunits).