施氮水平对小麦面条加工品质的影响

Effect of Nitrogen Application Rate on Noodle-making Quality of Wheat

以感官评价为标准,研究施氮水平对不同小麦品种烟农15号和济麦19号中国面条(鲜面条和干面条)加工品质的影响。结果表明,随着施氮水平的提高,小麦面粉蛋白质含量和SDS沉淀值明显增加,并在一定范围内明显改善两品种鲜、干面条的加工品质。施用氮肥对鲜面条品质的影响明显高于对干面条品质的影响,对济麦19号面条品质改善的幅度略大于烟农15号。施用氮肥使烟农15号小麦所制作的鲜面条和干面条的综合评分分别比对照提高10.8%和9.1%,而施用氮肥使济麦19号小麦所制作的鲜面条和干面条的综合评分分别比对照提高12.5%和11.0%。小麦面粉蛋白质含量与面条品质的关系密切。小麦面粉SDS沉淀值与面条品质各参数之间存在正相关关系。施用氮肥改善面条加工品质主要是通过影响面条的韧性、粘性、适口性和表观状态而实现的。

A nitrogen fertilization trial was conducted at the Experimental Station of Shandong Agricultural University. The objective of this study was to investigate the influence of nitrogen application rate on noodle making quality of two winter wheat (Triticum aestivum L.) cultivars, Yannong15 (YN15) and Jimai19 (JM19), which are extensively used for making Chinese fresh- and dry- noodles. The results suggested that the protein content and SDS sedimentation value of flour were, to some extent, increased by nitrogen fertilization, resulting in the obvious improvement of noodle-making quality. The effect of nitrogen application on fresh-noodle making quality was significantly more than that on dry-noodle making quality. The response of JM19 was detected much stronger than that of YN15 in noodle making quality. As compared with control, the total scores of fresh-noodle and dry-noodle in YN15 increased by 10.8% and 9.1% respectively due to nitrogen application, and those in JM19 increased by 12.5% and 11.0%, respectively. A close relationship existed between noodle making quality and flour protein content. Also, SDS sedimentation value was positively associated with noodle making quality. The role of nitrogen application on noodle making quality was through the improvement of noodle elasticity, viscosity, palate, and appearance.