Jo'rayeva, Yu. R., & Otabekova, M. K.
Wheat loaf volume, gluten quality, and dough characteristics as a result of varying n levels and the use of fungicides to treat leaf rust disease. |
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Full Article: PDF
Scientific Object Identifier: http://s-o-i.org/1.1/TAS-09-125-20
DOI: https://dx.doi.org/10.15863/TAS.2023.09.125.20
Language: English
Citation: Jo'rayeva, Yu. R., & Otabekova, M. K. (2023). Wheat loaf volume, gluten quality, and dough characteristics as a result of varying n levels and the use of fungicides to treat leaf rust disease. ISJ Theoretical & Applied Science, 09 (125), 211-213. Soi: http://s-o-i.org/1.1/TAS-09-125-20 Doi: https://dx.doi.org/10.15863/TAS.2023.09.125.20 |
Pages: 211-213
Published: 30.09.2023
Abstract: Wheat, a vital food source, is known for its flexibility, output potential, and unique viscoelastic qualities. The balance between glutenins and gliadins is crucial for dough tenacity, extensibility, strength, and elasticity. Post-anthesis environmental factors, such as water availability, temperature, and atmospheric CO2 concentration, impact wheat quality. Nitrogen (N) fertilizer increases the amount of gliadin and glutenin storage proteins and overall protein content. However, there is a lack of knowledge regarding the impact of foliar diseases and their interaction with fungicides and N fertilizer applications on dough rheological properties and gluten quality. Leaf rust, caused by Puccini triticina Eriks., is a significant biotic hazard in wheat-growing regions, affecting grain protein content and overall nitrogen concentration.
Key words: fungicide, rust disease, control, nitrogen, balance, Puccini triticina.
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