Functional and nutritional characteristics of soft wheat grown in no-till and conventional cropping systems

Eun Young Park, Byung Kee Baik, Stephen Machado, Hero T. Gollany, E. Patrick Fuerst

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)


The effects of no-till versus conventional farming practices were evaluated on soft wheat functional and nutritional characteristics, including kernel physical properties, whole wheat composition, antioxidant activity, and end-product quality. Soft white winter wheat cultivar ORCF 102 was evaluated over a two-year period from three long-term replicated no-till versus conventional tillage studies in Oregon. Wheat from the no-till cropping systems generally had greater test weight, kernel diameter, and kernel weight and had softer kernels compared with wheat from the conventional tillage systems. Compared with the conventional systems, no-till whole wheat flour had lower protein and SDS sedimentation volume. Ash content as well as most minerals measured (calcium, copper, iron, magnesium, and zinc), except for manganese and phosphorus, were generally slightly lower in no-till than in conventional wheat. Whole wheat flour from the no-till cropping systems generally had slightly lower total phenolic content and total antioxidant capacity. Milling properties, including flour yield, break flour yield, and mill score, were not affected by tillage systems. Refined flour from no-till systems had lower protein, SDS sedimentation volume, and lactic acid and sucrose solvent retention capacities compared with flour from conventional tillage. No-till wheat generally had greater sugar-snap cookie diameter than conventionally tilled wheat. In conclusion, no-till soft white winter wheat generally had slightly reduced nutritional properties (protein, ash, most minerals, and total antioxidant content) compared with wheat from conventionally tilled systems, and it had equivalent or sometimes superior functional properties for baking cookie-type products.

Original languageEnglish
Pages (from-to)332-338
Number of pages7
JournalCereal Chemistry
Issue number3
Publication statusPublished - 2015 May 1
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2015 AACC International, Inc.

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry


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