Effect of Organic Fertilizers on Physicochemical and Rheological Properties of Bread Wheats

2013 IFT Annual Meeting, Illinois, Amerika Birleşik Devletleri, 13 - 16 Temmuz 2013, (Özet Bildiri)

In order to evaluate the effects of conventional and organic fertilizers (humic acid, liquid nitrogen, and seaweed) on

wheat grain yield, physicochemical, and rheological properties of wheat breads (Altay, Yildiz, and Sultan), a field

experiment was conducted at arid land of Isparta (Turkey) ecological condition in 2012. Results indicated that the highest

grain yield was achieved with conventional fertilization practice, while seaweed given the lowest grain yield. There was

no significant effect of organic fertilization on wet gluten content of Yildiz and Altay varieties; however, the highest

amount of wet (51%) and dry (16%) gluten was obtained in humic acid and liguid nitrogen fertilization of Sultan variety.

Also, its flour practiced with humic acid was resulted the highest gluten index (91.47%). When their sedimentation value

were compared, humic acid and convectional fertilizer application of Altay variety taken the first range with

approximately 50.5 ml while seaweed application of Sultan variety taken the last range with 45 ml. Their falling number

and liquefaction number was detected between 413-333 s and 16.5-21.1, respectively. Organic fertilizers were not

significantly effect these numbers. Measurement of gluten extensibility was performed with the SMS/Kieffer Dough and

Gluten Extensibility Rig and the Texture Analyzer. Statistical analysis indicated that liquid nitrogen was more effective

than others in terms of resistance to extension and energy (area under the curve) values for Sultan variety. Whereas

humic acid showed the same effect for Yildiz variety. Organic wheat flours of Altay variety given a better results on

dough rheological properties than convectional ones. Our research indicated that: humic acid, liquid nitrogen, and

seaweed can be used as an organic fertilizer instead of convectional fertilizers without adversely affect the

physicochemical and rheological properties of wheat breads. But it should be considered to select appropriate type of

organic fertilizer according to wheat bread variety.