Effect of Fungicide Treatment on the Quality of Wheat Flour and Breadmaking

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• 作者：Jinhua Wang ; Elke Pawelzik ; Joachim Weinert ; Qinghua Zhao ; and Gerhard A. Wolf
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：December 15, 2004
• 年：2004
• 卷：52
• 期：25
• 页码：7593 - 7600
• 全文大小：322K
• 年卷期：v.52,no.25(December 15, 2004)
• ISSN：1520-5118

文摘

Fungicides are applied to crop plants to ensure disease protection and improve growth. To assessthe effects of five commercial foliar and spike fungicides in four different combinations on wheat(Triticum aestivum L.), various quality parameters and flour processing properties, including bakingquality, were determined. Three commonly used wheat cultivars with different quality classes (E, B,and C) were tested. Falling number, crude protein content, water absorption ability, protease activity,viscosity, and the free amino acid content were mainly lower in the fungicide-treated grains than inthe untreated grains. None of the fungicides caused any significant changes in the wet gluten content,dough properties, the mono- and oligosaccharide content, or the breadmaking quality. In general,the commercial fungicide treatments did not cause any statistically significant differences betweenthe treated and the untreated samples with respect to the quality parameters analyzed, althoughthere were indeed significant differences between the three cultivars themselves.Keywords: Wheat; fungicide treatment; grain protein; dough properties; baking quality