长期定位条件下氮肥对小麦面粉及面条品质的影响

Effect of nitrogen application rate on flour and noodle quality of wheat under long-term positioning conditions

为了探索河北省优质专用面条小麦的适宜氮肥用量。在3年定位试验的基础上,于2019—2021年采用施氮量×品种二因子裂区设计方法,施氮量为主区(氮用量分别为0、60、120、180、240和300 kg/hm^(2)),品种为副区(冀麦738和济麦22),研究了施氮量对小麦面粉品质、淀粉糊化特性以及面条性状等指标的影响。结果表明,氮肥可显著提高小麦产量、面粉及面条品质。面条总评分与面粉的蛋白质含量、湿面筋含量、沉淀指数、吸水率、稳定时间、拉伸面积、延展度均呈显著或极显著正相关,施氮量达180 kg/hm^(2)以上时,面粉大多品质指标得到改善,面团弹性较好。面条总评分与面粉糊化特性指标均呈正相关,但相关性均未达显著水平,低谷黏度、最终黏度和回升值冀麦738为施氮量120 kg/hm^(2)左右表现较优,而济麦22对氮肥不敏感,同样峰值黏度和糊化温度对氮肥也不敏感。面条总评分与面条质构指标最大拉力、拉伸面积和拉伸距离均呈显著或极显著正相关,与生熟面片的亮度L*值和黄度b*值相关性不显著,冀麦738施氮量大多在180~240 kg/hm^(2)之间、济麦22在180 kg/hm^(2)条件下面条质构指标及亮度较佳。面条总评分与面团的最大拉伸阻力呈负相关,因此中筋小麦品种济麦22更适宜做面条,而中强筋品种冀麦738面粉品质较高,但筋力过大,造成面条感官变差,评分降低。综合考虑小麦产量、面团品质、淀粉糊化特性、面条性状等指标,优质面条小麦较适宜的施氮量为180 kg/hm^(2)左右,此研究结果为河北省优质小麦高产提质提供支撑。

The purposes of this study were to explore the suitable amount of nitrogen fertilizer application for high-quality noodle wheat in Hebei province.Based on a three-year positioning experiment,a field experiment was carried out with split plot design from 2019 to 2021.Main plot was nitrogen application rates(N 0,60,120,180,240 and 300 kg/hm^(2)).Subplot was wheat cultivars of Jimai 738 and Jimai 22.The effects of nitrogen application on wheat flour quality,starch gelatinization characteristics,and noodle properties were studied.The results showed that nitrogen fertilizer significantly improved wheat yield,flour and noodle quality.The total score of noodles was significantly or extremely significantly positively correlated with the protein content,wet gluten content,sedimentation index,water absorption,stabilization time,tensile area and extension of flour.When the nitrogen application rate was above 180 kg/hm^(2),most quality indicators of flour were improved,and the dough elasticity was better.The total score of noodles was positively correlated with flour pasting characteristics,but the correlation did not reach a significant level.Low viscosity,final viscosity,and setbake value were better for Jimai 738 at nitrogen application rates about 120 kg/hm^(2),while these indicators were not sensitive to nitrogen fertilizer for Jimai 22,and the peak viscosity and pasting temperature were also not sensitive to nitrogen fertilizer for both cultivars.The total score of noodles was significantly or extremely significantly positively correlated with the maximum force-tension,area-tension,and stretching distance of noodles,but not significantly correlated with the brightness(L*value) and yellowness(b* value) for raw and cooked noodles.The texture index and brightness of noodle were better under the condition of mostly N 180-240 kg/hm^(2) for Jimai 738,and N 180 kg/hm^(2) for Jimai 22.The total score of noodles was negatively correlated with the maximum tensile resistance of the dough,so the medium gluten wheat variety Jimai 22 was more suitable for making noodles,while the medium-strong gluten wheat variety Jimai 738 had higher flour quality,but excessive tensile resistance led to poor taste of the noodles.Comprehensive consideration of wheat yield,flour quality,starch gelatinization characteristics,and noodle properties indicators,the suitable nitrogen application rate for high-quality noodle wheat was about 180 kg/hm^(2).The results provided supports for high yield and quality techniques of high-quality wheat in Hebei province.