| 水肥因子对小麦籽粒及面包烘烤品质的影响 |
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| 引用本文： | 王立秋,王占宇.水肥因子对小麦籽粒及面包烘烤品质的影响[J].中国农业科学,1997,30(3):67-73. |
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| 作者姓名： | 王立秋 王占宇 |
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| 作者单位： | 张家口农业高等专科学校，张家口 075131 河北省沽源县农业技术推广站 |
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| 基金项目： | 国家“八五”重点科技攻关资助 |
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| 摘 要： | 就水肥因子对小麦籽粒品质及面包烘烤品质的影响进行了初步研究。结果表明：籽粒蛋白质含量，干、湿面筋含量，沉降值等籽粒品质性状及多数面包烘烤品质性状均受水肥措施的显著影响。增加灌水会降低小麦籽粒品质，对烘烤品质有一定的稀释效应，但这种稀释效应可通过增加施肥得以缓冲。在面包烘烤品质性状中，面包体积和比容是两个重要的品质指标，一定的水肥措施可使之得以改善。
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| 关 键 词： | 水肥因子 小麦 籽粒品质 面包烘烤品质 |
Effect of Water and Fertilizer Factors on Grain Quality and Bread Baking Quality of Wheat |
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| Wang Liqiu,Jin Zhanzhong,Cao Jingshan,Wang Zhanyu.Effect of Water and Fertilizer Factors on Grain Quality and Bread Baking Quality of Wheat[J].Scientia Agricultura Sinica,1997,30(3):67-73. |
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| Authors: | Wang Liqiu Jin Zhanzhong Cao Jingshan Wang Zhanyu |
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| Affiliation: | Wang Liqiu 1 Jin Zhanzhong 1 Cao Jingshan 1 Wang Zhanyu 2 |
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| Abstract: | The effect of water and fertilizer factors on wheat grain quality and bread baking quality was preliminarily studied. Results indicated that the grain quality characters, such as the protein content, dry and wet gluten content, sedimentation value and so on, were significantly affected by the application levels of water and fertilizer. Increasing the quantity of irrigating water might lower the wheat grain quality and had a diluting effect on baking quality, but this diluting effect could be reduced by adding fertilizer. Among the baking quality characters, the bread volume and specific volume were two important indexes of quality, which could be improved by proper application of water and fertilizer in some extent. |
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| Keywords: | Water and fertilizer factors Wheat Grain quality Bread baking quality |
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