dc.creatorCastro, Ana Carolina
dc.creatorSimon, Maria Rosa
dc.date.accessioned2018-06-21T16:45:18Z
dc.date.accessioned2018-11-06T16:17:27Z
dc.date.available2018-06-21T16:45:18Z
dc.date.available2018-11-06T16:17:27Z
dc.date.created2018-06-21T16:45:18Z
dc.date.issued2017-09
dc.identifierCastro, Ana Carolina; Simon, Maria Rosa; The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars; Academic Press Ltd - Elsevier Science Ltd; Journal of Cereal Science; 77; 9-2017; 259-265
dc.identifier0733-5210
dc.identifierhttp://hdl.handle.net/11336/49555
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1906614
dc.description.abstractSeptoria tritici blotch (STB), caused by Zymoseptoria tritici is a relevant foliar wheat disease worldwide. Several reports show the importance of STB on grain yield, their components and grain protein while little is known about its effect on the rheological properties of the wheat flour. The scarce literature found, only mentions the effect of the complex of foliar diseases on wheat quality, without individualizing the effect of the different pathogens separately. This study analyze the influence of increasing doses of inoculum of Zymoseptoria tritici, on the bread making quality of ten Argentinean wheat cultivars and its possible variation according to their quality group. The increase of inoculum concentration augmented the area under disease progress curve, decreased green flag leaf area duration and green leaf area duration. Cultivars K. Flecha and B.75 Aniversario had the lowest green flag leaf area duration causing higher reduction in grain filling period and higher reductions in P, indicating a lower gliadin/glutenin ratio. STB decreased P/L and E while L, W, D, SV and bread volume increased. Cultivars differed in rheological parameters according to their quality group. Gluten/protein relationship was significant in quality group 1 and non-significant in cultivars belonging to quality group 2 and 3.
dc.languageeng
dc.publisherAcademic Press Ltd - Elsevier Science Ltd
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jcs.2017.08.020
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0733521017302941
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectBREAD MAKING QUALITY
dc.subjectRHEOLOGICAL PROPERTIES
dc.subjectSEPTORIA TRITICI BLOTCH
dc.subjectWHEAT
dc.titleThe impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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