氮肥用量对安农9192面包小麦加工品质的影响

Effect of application rate of chemical nitrogen fertilizer on baking quality of bread wheat Annong 9192

通过田间试验和室内分析研究氮肥用量对安农9192 面包小麦加工品质的影响。结果表明, 该品种的优良性状要在较高氮肥用量下才能较充分表达。氮肥用量 (N) 为270～360 kg/hm 2 的处理, 面粉蛋白质和面筋含量及沉降值均比270kg/hm 2 以下处理的高, 粉质仪测定的评价值达58～64 分, 拉伸仪测定的R5/E为4.1～3.1, 曲线面积超过250 cm 2, 面包体积达810～815 m L, 比容5.3～5.4 m L/g, 面包烘焙质量评分超过92.0 分。

Effect of the nitrogen fertilizer application rates on the baking quality of bread wheat variety Annong 9192 was studied.The results obtained from field experiment showed that the wheat variety needed a large amount of nitrogen fertilizer to express the good quality.At the rate of 270～360 kg/hm 2,it arrived in the highest protein and gluten contents,and sedimentation value.The dough rheological score was 58～64 and R 5/E was 3 1～4 1 as determined by farinograph and extensograph,and the baking quality test indicated that the loaf volume and specific volume and bread score was 810～815 mL,5 3～5 4 mL/g and over 92 0,respectively. ABSTRACT Effect of the nitrogen fertilizer application rates on the baking quality of bread wheat variety Annong 9192 was studied.The results obtained from field experiment showed that the wheat variety needed a large amount of nitrogen fertilizer to express the good quality.At the rate of 270～360 kg/hm 2,it arrived in the highest protein and gluten contents,and sedimentation value.The dough rheological score was 58～64 and R 5/E was 3 1～4 1 as determined by farinograph and extensograph,and the baking quality test indicated that the loaf volume and specific volume and bread score was 810～815 mL,5 3～5 4 mL/g and over 92 0,respectively. Effect of the nitrogen fertilizer application rates on the baking quality of bread wheat variety Annong 9192 was studied.The results obtained from field experiment showed that the wheat variety needed a large amount of nitrogen fertilizer to express the good quality.At the rate of 270～360 kg/hm 2,it arrived in the highest protein and gluten contents,and sedimentation value.The dough rheological score was 58～64 and R 5/E was 3 1～4 1 as determined by farinograph and extensograph,and the baking quality test indicated that the loaf volume and specific volume and bread score was 810～815 mL,5 3～5 4 mL/g and over 92 0,respectively.