How milling and breadmaking quality are modified by warmer nights in wheat?

Abstract

Warmer nights, caused by climate change, are one of the factors with greatest impact on wheat performance. Limited studies have evaluated the effects of higher night temperature on wheat quality. In the present study, the effects of warmer nights on milling and breadmaking quality of wheat are analysed. Field experiments were carried out in 2013, 2016 and 2017 under three-night temperature conditions: control unheated, night temperature increase during the critical period (i.e., from third visible node to 10 days after anthesis), and during the grain filling period (i.e., from 10 days after anthesis to physiological maturity). Warmer nights during the critical period shortened the time to anthesis (ca. 5 days), while during grain filling the duration was shortened ca. 2 days. Warmer nights during the critical period and during grain filling reduced grain yield ca. 23% and ca. 20%, respectively. However, warmer nights increased wheat quality attributes as gluten content. Crops under higher night temperatures during the critical period presented the highest values of grain protein concentration, gluten content and dough baking strength (AlvW). Variations in AlvW were related to changes in the dough extensibility. The main effect of warmer nights on breadmaking quality was indirect because of yield penalization, especially during the critical period.