Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.
Food Res Int. 2022 Dec;162(Pt B):112049. doi: 10.1016/j.foodres.2022.112049. Epub 2022 Nov 1.
Nitrogen supplied to wheat crops to increase grain productivity is being scrutinized because of its role in greenhouse gas emissions. Nitrogen affects food quality as well as food security because it increases grain protein content and can change wheat protein composition, both of which affect the rheological properties of dough made from the grain. This review explores the relationship between nitrogen functionality, wheat protein content and the ratio of gliadins to glutenins through critical assessment of recent studies on nitrogen fertilization of wheat. Moreover, by studying how variations in protein content and the gliadins/glutenins ratio affect the shear and extensional rheological properties of the dough, this review elucidates the direct role of nitrogen on wheat flour dough behavior during processing because process operations primarily employ extensional and shear forces. Nitrogen uptake by wheat plants leads to an increase in wheat protein content and changes in the gliadins/glutenins ratio. Confounding factors associated with wheat plant growth and dough preparation make it difficult to definitively separate effects of wheat protein content from effects of wheat protein composition on dough rheology. Nevertheless, in general, higher protein content is associated with larger gliadins/glutenins ratios, resulting in wheat flour doughs that are more extensible.
向小麦作物供应氮以提高粮食产量，因为其在温室气体排放中的作用而受到关注。氮会影响粮食质量和粮食安全，因为它会增加谷物蛋白质含量，并改变小麦蛋白质组成，这两者都会影响由谷物制成的面团的流变特性。这篇综述通过对小麦氮施肥的最新研究进行批判性评估，探讨了氮功能、小麦蛋白质含量以及麦醇溶蛋白与麦谷蛋白比例之间的关系。此外，通过研究蛋白质含量和麦醇溶蛋白/麦谷蛋白比例的变化如何影响面团的剪切和拉伸流变特性，本综述阐明了氮对小麦面粉面团在加工过程中的直接作用，因为加工操作主要采用拉伸力和剪切力。小麦植株吸收氮会导致小麦蛋白质含量增加和麦醇溶蛋白/麦谷蛋白比例的变化。与小麦植株生长和面团制备相关的混杂因素使得很难将小麦蛋白质含量的影响与小麦蛋白质组成对面团流变性的影响明确区分开来。然而，一般来说，较高的蛋白质含量与较大的麦醇溶蛋白/麦谷蛋白比例相关，从而导致面团具有更好的拉伸性。
