农艺措施对中优9507小麦蛋白组分和加工品质的调节效应

Regulating Effect of the Treatment of Agronomic Practice on Protein Component and Bread Making Quality in Zhongyou 9507 Wheat

通过不同栽培措施对小麦蛋白质组分及面包加工品质影响的研究 ,结果表明 ,在小麦生长中、后期减少浇水次数 ,可以提高球蛋白、谷蛋白质和总蛋白含量 ,并可提高沉降值 ,延长面团形成时间和稳定时间 ,使面包体积有所增加。增施氮、磷肥使谷蛋白和总蛋白含量有所增加。适当叶面喷氮可以增加球蛋白、谷蛋白和总蛋白含量 ,并可提高籽粒硬度和湿面筋含量 ,增加面包体积和面包评分。

The experiments of cultivation practice on protein component in wheat and bread making quality showed that the globulin,glutenin and total protein content were increased,and sedimentation,development time, stability and loaf volume were also increased with decreasing the watering times in the middle and late growth stage. The glutenin and total protein content were increased with increasing nitrogen and phosphorus application. Foliage spraying properly nitrogen could increase the globulin, glutenin and total protein content,and increase grain hardness, wet gluten, loaf volume and loaf score.