Preliminary investigation of concentrations of minerals and nitrogen in wheat grain, and their relationship with baking quality and grain weight

摘要

Abstract The relationship between the mineral composition of grain and its baking quality was examined in 35 samples of wheat. Positive relationships were found between bake score and the nitrogen (N) and sulphur concentrations in the grain, and negative relationships with potassium (K) and molybdenum. Phosphorus and magnesium also gave significant, though weak, negative relationships. These individual nutrient relationships were unaffected by other elements, except for a significant N X K interaction. Bake score was also negatively associated with grain weight. Grain weight was positively associated with the copper concentration in the grain and this in tum was negatively related to the N levels. Calcium and sodium levels showed little variation. These results indicate that some of the field variation in baking quality of wheat can be related to several nutrients, and further research is needed to assess whether these nutrient relationships can be manipulated to advantage in the field.