Starch and Dough-Related Properties of Wheat (Triticum aestivum L.) Exposed to Varying Temperatures and Radiances after Anthesis

Round 1

Reviewer 1 Report

The present study conducted to understand the characteristics of wheat starch and dough-related properties an dradiation after anthesis. 

1. in title: instead of dough author should use dough-related properties. Only use of dough is misleading.

2. Authors have not used uniformity in the manuscript. For instance, point 3.4 Effects of post-anthesis temperature and radiation on Wheat dough Properties. Here W of wheat is capital and  P of properties is capital. It should be small. I mean use sentence case in complete manuscript. 

3. Discussion started with point 4.1. Please give an over view in one para and then emphasize on the different points of discussion. 

4. In conclusion, please mention most important and beneficial of date of sowing which will helpful for growers. 

Overall English language is needs to be improved for minor errors. 

 

Author Response

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Author Response File: Author Response.docx

Reviewer 2 Report

This work presents a study on the effects of temperature and light on wheat starch and dough under natural conditions by simulating future climate changes by setting different sowing dates in order to have different temperature and radiation conditions. The presentation of the work is not good and an accurate check is necessary to avoid the repetition of sentences.  More detailed comments are below

1.     Introduction: explain more clearly the aim of the work and the novelty compared to the actual literature

2.     It is interesting to compare in a Table the results obtained in the present study in the natural conditions with the results found in the literature, both in natural and laboratory conditions.

3.     The abstract needs to be improved. For example, the authors state: “With the increase in global warming and radiation, it is necessary to explore the starch quality and dough-related properties of wheat”. This sentence is obscure. Explain more clearly the relation between global warming and starch and dough quality.

4.     Abstract: “the total starch content decreased 1.2 s, the sedimentation value increased 14.19 s, 20 the water absorption increased 0.62 F. U”. It is not clear. What do the measurement units mean?

5.     Introduction rows 37-39: please add more details on the gelatinization of starch granules structure upon heating. Cite some relevant references, such as Journal of Food Engineering 75 (2006) 258–266, doi:10.1016/j.jfoodeng.2005.04.015

6.     Introduction rows 40-41: replace “RVA parameters” with rheological and pasting behavior and provide a reference. Cite for example Polymers 2022, 14(8), 1560; https://doi.org/10.3390/polym14081560

7.     Rows 40-46. Reformulate the paragraph by eliminating duplicates and synthesizing.

 

8.     Rows 60-89: There are some duplicated sentences. Please check accurately the text and amend it. 

Author Response

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Reviewer 3 Report

Notes to the article:

- It's a pity that only two years of research, and not three

- Fig. 1 - not very legible, they do not provide too much information, they do not differ, it is difficult to compare the temperatures based on the drawings and draw conclusions.

-line 174-176 descriptions in the text in fig. 2 and 3 have been changed. From the presented drawings it is difficult to read what is written in the text

“The total precipitation in the experimental period ranged from 367.2 to 392.9,174 mm (Fig. 2). The total number of sunshine hours in the experimental period ranged from 175,961.3 to 1,080.6 h

 

-What does YM23,YM25,HM33,NM158 mean? Fig.4-9. I suggest explaining the abbreviations in the Materials and Methods chapter

 

- Fig. 5-7, according to the reviewer, no statistical analysis

Author Response

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Author Response File: Author Response.docx