Effect of Dough Processing Conditions and DATEM on Norwegian Hearth Bread Prepared from Frozen Dough

The objective of this study was to examine treatments that directly influence Norwegian lean doughs destined to be frozen. Therefore a strip-block experimental design with four dough treatment factors (wheat flour blend, diacetyl tartaric acid esters of monoglycerides [DATEM], water absorption, and dough temperature) and two storage factors (frozen storage time and thawing time) was used. Four levels were selected for frozen storage time and two levels were selected for the remaining factors. After frozen storage (2–70 days), the doughs were thawed and baked. Principal component analysis showed that to obtain a high loaf volume and bread score after freezing, a high dough temperature after mixing (27°C) was essential. The highest form ratio (height/width) level was obtained after 28 days of frozen storage and with a short thawing time (6 hr). Analysis of variance (ANOVA) of dough treatments showed that an increase in dough temperature from 20 to 27°C after mixing resulted in a significant increase in loaf volume (1,653 to 2,264 mL), form ratio (0.64 to 0.69), and bread score (1.7 to 3.2), and a reduction in loaf weight (518.4 to 512.5 g) and crumb score (7.9 to 5.9, i.e., a more open bread crumb). Also, the addition of DATEM significantly increased loaf volume (1,835 to 2,081 mL), form ratio (0.64 to 0.69), and bread score (2.2 to 2.6). Frozen dough storage time significantly affected loaf volume, loaf weight, bread score, and crumb score. Increasing thawing time from 6 to 10 hr significantly increased loaf volume (1,855 to 2,121 mL), and reduced the form ratio (0.69 to 0.63) and loaf weight (516.8 to 511.4 g). ANOVA of the interaction between dough treatment and frozen storage time showed that decreasing water absorption significantly increased the loaf volume.     

Effects of Prolonged Storage at Freezing Temperatures on Starch and Baking Quality of Frozen Doughs

The effects of prolonged frozen storage on the starch, rheological, and baking properties of doughs were investigated. Four hard red spring (HRS) wheat cultivars exhibiting consistently different gluten characteristics were used. Gelatinization properties of starches isolated from fresh and thawed frozen doughs over 16 weeks of frozen storage were examined using differential scanning calorimetry (DSC). Significance of results varied with cultivar, but all cultivars showed a significant increase in ΔH with increased frozen storage time, indicating water migration and ice crystallization. The amount of freezable water in frozen doughs increased for all cultivars with frozen storage, but the rate of increase varied. Glupro showed a consistent increase in freezable water during frozen storage (41.6%), which may be associated with its high protein content and strong gluten characteristics. Rheological strength of the frozen doughs which was determined by decreases in extensigraph resistance and storage modulus (G′), declined throughout frozen dough storage. Proofing time increased from 45 min for fresh doughs to an average of 342 min for frozen doughs stored 16 weeks. Concomitantly, loaf volumes decreased from an average of 912 cm³ for fresh doughs to an average of 738 cm³ for the frozen doughs. Longer proof times and greater loaf volume loss were obtained for the cultivars exhibiting greater gluten strength characteristics.     

Correlations Between Empirical and Fundamental Rheology Measurements and Baking Performance of Frozen Bread Dough

Empirical and fundamental rheology measurements were made on fresh and frozen dough to investigate the effects of freezing, frozen storage, and additives. These results were compared with results of a standard baking test. Four formulations were tested: a control dough, and doughs with additions of 100 ppm of ascorbic acid (AA), 0.5% sodium stearoyl lactylate (SSL), and 0.5% diacetyl tartaric acid esters of monoglycerides (DATEM). Rheological and baking tests were performed on fresh doughs and on doughs after two, five, and eight weeks of frozen storage. Resistance to extension was higher for doughs with additives in fresh and frozen doughs. There was a decrease in resistance to extension due to freezing. Complex modulus in fresh doughs was highest for doughs with SSL. There was a decrease complex modulus after freezing and thawing. In frozen doughs at 10 Hz, doughs with additives had higher complex modulus values and lower phase angle values when compared to the control. The additives used all had a positive effect on proof time, loaf volume, and crumb firmness, and all formulations deteriorated in quality during frozen storage. Resistance to extension and complex modulus were positively correlated with loaf volume (r = 0.86 and r = 0.64, P < 0.01). Phase angle was negatively correlated with loaf volume (r = -0.74, P < 0.01).     

Effects of Oat Grain Hydrothermal Treatments on Wheat-Oat Flour Dough Properties and Breadbaking Quality

Hydrothermal treatments, which are routine in oat processing, have profound effects on oat flour dough rheological properties. The influence of roasting and steam treatments of oat grain on dough mixing and breadbaking properties was investigated when hydrothermally treated oat flour was blended with wheat flour. Roasting of oat grain (105°C, 2 hr) resulted in oat flours that were highly detrimental to wheat flour dough mixing properties and breadbaking quality. Steaming (105°C, 20 min) or a combination of roasting and steaming of oat grain significantly improved the breadbaking potential of the oat flours. The addition of oat flours increased water absorption and mixing requirements of the wheat flour dough and also decreased bread loaf volume. However, at the 10% substitution level, steamed oat flours exhibited only a gluten dilution effect on bread loaf volume when wheat starch was used as a reference. Oat flour in the breadbaking system decreased the retrogradation rate of bread crumb starch. The results indicate that adequate hydrothermal treatments of oat grain are necessary for oat flour breadbaking applications. Steamed oat flours used at a 10% level retarded bread staling without adversely affecting the loaf volume.     

施氮对杂交谷子产量与光合特性及水分利用效率的影响

【目的】随着杂交谷子高产特性的凸显和栽培技术研究的不断深入,确立高产条件下的合理施肥方案具有重要现实意义。本文设定了不同氮素水平,研究施氮量对谷子生物量、产量、光合特性及水分利用效率（WUE）的影响,以确定杂交谷子高产的合理施氮方案。【方法】以张杂5号谷子为对象,采用田间小区试验,设施氮量0、 100、 200、 300（分3次施）、300（分2次施）、400 kg/hm2 共6个氮素水平（N0~N5处理）,通过测定杂交谷子籽粒产量、生物量、农田耗水量和光合特性,分析施氮与杂交谷子产量、光合特性及水分利用效率（WUE）之间的关系。【结果】谷子产量、光合特性及WUE与施氮水平密切相关。不同施氮处理谷子生物量比对照N0处理增加了26.33%~87.21%,处理间差异显著。谷子籽粒产量以N3（300 kg/hm2,分3次施）和 N5（400 kg/hm2）处理较高,分别为8202 kg/hm2和8537 kg/hm2,两处理间差异不显著。各生育阶段谷子的耗水特征变化趋势不同。生育前期耗水变化不明显,拔节-抽穗期谷子农田耗水量以N0处理日均耗水量最大;在生育后期N0处理耗水量最小,N3 耗水量最大。全生育期谷子总耗水量处理间差异较小,以N1（100 kg/hm2）处理总耗水量最大。杂交谷子叶片的净光合速率、蒸腾速率和气孔导度均以N0处理最小,N3处理为最大。籽粒水分利用效率、生物水分利用效率及单叶水分利用效率均以N3处理为最高。本试验条件下,施氮量为400 kg/hm2 时,虽获得了最高产量,但与施用N 300 kg/hm2 差异不显著,且水分利用效率较低,说明高量施氮的增产效果不明显。【结论】氮素的合理使用协调了水氮关系,提高了水分利用效率。同时,施氮还提高了杂交谷子的净光合速率、蒸腾速率和气孔导度。施氮量相同,但施肥时期不同,产量和WUE也差异显著。谷子生育前期大量施肥降低了营养物质向籽粒的转移,产量较低。因此,推荐施氮 300 kg/hm2（分3次施）作为本地区杂交谷子高产高效的合理施氮量。     

东北黑土区大豆生长、结瘤及产量对氮、磷的响应

氮肥和磷肥显著影响大豆的结瘤和产量。然而在土壤肥力较高、速效养分有效性差的东北地区,有关氮肥和磷肥施用量对大豆结瘤和产量影响的研究较少。本试验采用裂区田间试验,设置3个氮（N）水平（0、20 和 50 kg/hm2）和 3 个磷（P）水平（0、 20 和 40 kg/hm2）,研究氮、 磷及其交互作用对大豆生长发育、 结瘤特征及产量的影响。结果表明, 单施氮肥大豆生物量和产量随着施氮量的增加而增加,而根瘤数量、 干重、 大小和结瘤指数呈逐渐下降的趋势。单施磷肥促进大豆生物量、 产量、 根瘤数量、 干重、 大小和结瘤指数的增加,但其增幅低于施氮处理下的增幅。氮磷对大豆生长和产量促进作用高于单施氮和单施磷处理,但差异不显著;氮磷处理下的根瘤数量、 干重、 大小和结瘤指数低于单施磷处理;氮磷处理下N2（N 50 kg/hm2）处理下的大豆根瘤数量、 干重、 大小和结瘤指数高于N1处理（N 20 kg/hm2）下的,随着施磷量的增加大豆根瘤数量、 干重、 大小和结瘤指数增加,施磷能够抵消氮对大豆根瘤产生和形成的抑制。氮、 磷及其交互作用对大豆根瘤的影响都是直接的,并且不是通过促进大豆生长间接促进的。因此氮和磷均是限制东北地区大豆结瘤和产量的因素,但氮是主导因素。若要获得大豆高产,氮肥施用量需要控制在50 kg/hm2,磷肥在40 kg/hm2;但若想最大的发挥大豆的结瘤固氮功能,那么应该不施或者减少氮肥的施用量到20 kg/hm2,磷肥仍在40 kg/hm2。     

纳米增效尿素对水稻产量及氮肥农学利用率的影响

在2009年水稻生长季,以高产水稻品种皖稻153为试材,研究了纳米增效尿素和普通尿素对水稻产量及氮肥农学利用率的影响。结果表明,等施氮量下,纳米增效尿素处理水稻分蘖数、叶片SPAD值、干物质积累量均显著高于普通尿素处理。施氮量在N 0~90 kg/hm2范围内,纳米增效尿素处理子粒产量、氮肥农学利用率与普通肥料处理无明显差异;随施氮量进一步增加,差异则达显著水平;其中,纳米增效尿素处理水稻产量最大增幅达10.2%,氮肥农学利用率最大增幅达44.5%。根据施氮量与产量拟合方程推算,施氮量在N 90~244.9 kg/hm2范围内,获得相同产量,纳米增效尿素比普通尿素可节省氮12.4%~41.7%。在本试验条件下,纳米增效尿素施用量为N 244.9 kg/hm2时,水稻子粒产量达11174.7 kg/hm2,比普通尿素提高9.2%,氮肥农学利用率为13.7 kg/kg,比普通尿素提高4 kg/kg,是理想的超高产氮肥运筹模式;纳米增效尿素施用量为N 180 kg/hm2时,水稻子粒产量达10332.9 kg/hm2,比普通尿素提高6.0%,氮肥农学利用率为18.5 kg/kg,比普通尿素提高4.3 kg/kg,是理想的氮肥运筹安全模式。     

Effects of Yeast Freezing in Frozen Dough

The effects of freezing and frozen storage of bread dough and compressed yeast on bread quality were studied. Besides, the effects of compressed yeast freezing on cell viability, gas production and release of substances by the yeast cells were examined. Freezing and frozen storage of dough made with fresh yeast had more negative effects on baking quality than the addition of frozen yeast to dough. When the compressed yeast is frozen and stored at ‐18°C, the CO₂ production decreased, while the amount of dead cells, the total protein, and the total reducing substances leached from the yeast increased as the length of yeast frozen storage increased. SDS‐PAGE showed that the substances leached from frozen yeast caused an increase in the solubility of some gluten proteins. On the other hand, size‐exclusion chromatography (SEC) pointed out that the relative amount of two protein fractions of low molecular weight leached from frozen yeast increased for longer yeast frozen storage periods. The yeast leachates had an adverse effect on loaf volume.     

施氮量对甜玉米产量、品质和蔗糖代谢酶活性的影响

以甜玉米扬甜2号和超甜135为材料,设置纯氮N 0、75、225、375 kg/hm2 4个处理,研究不同施氮量对甜玉米产量、品质和蔗糖代谢酶活性的影响.结果表明,施氮显著提高甜玉米扬甜2号和超甜135鲜穗产量,两品种均以施N 225 kg/hm2产量最高,比不施氮分别增产65.15％、99.61％.甜玉米籽粒发育过程中可溶性糖和蔗糖的含量随吐丝时间呈单峰曲线变化,施氮明显提高籽粒可溶性糖和蔗糖含量,施氮量为N 225 kg/hm2时最高.氮肥对甜玉米质构特性有较大影响,施氮量增多,籽粒的硬度显著增加;脆性随着施氮量的增加表现出先升高后降低的趋势,其中以氮肥用量在N 225 kg/hm2最大.籽粒中蔗糖磷酸合成酶(SPS)和蔗糖合成酶(SS)合成方向活性的变化趋势与蔗糖含量变化一致,SS分解方向活性随籽粒灌浆进程逐渐变大.合理施氮可提高甜玉米籽粒中SPS和SS合成方向活性,增加糖分,改善品质.     

施氮量对棉花功能叶片生理特性、氮素利用效率及产量的影响

【目的】黄河流域棉区是我国三大棉区之一,氮肥管理在棉花生产中至关重要,氮肥供应不足或过量会影响棉花的皮棉产量和纤维品质,过量施氮可能导致棉花营养生长过旺,产量下降,也会造成不必要的浪费及棉田环境污染,氮肥供应不足会导致棉花生物量较小,皮棉产量降低,纤维品质下降。本文通过3年不同氮肥用量的田间小区定位试验,研究施氮量对棉花功能叶生理特性、氮素利用效率及籽棉产量的影响,旨在探讨黄河流域棉区华北平原亚区中等肥力棉田适宜施氮量,揭示棉花氮素高效利用的相关机理。【方法】田间试验于2011 2013年在河南安阳县中棉所试验农场进行,供试田块为多年连作棉田,土壤为壤质潮土,2011年播种前0—20 cm土层土壤有机质、全氮、速效氮(N)、速效磷(P)、速效钾(K)含量分别为11.24 g/kg、0.82 g/kg、77.43 mg/kg、16.69 mg/kg、129.82 mg/kg。以转Bt+Cp TI中熟棉花品种中棉所79为材料,采用随机区组设计,重复4次,设置0、90、180、270、360、450 kg/hm26个施氮水平,氮肥底施和初花期追施各半,磷(P2O5)、钾(K2O)全部底施,施用量均为120kg/hm2。试验小区长10 m,宽4.8米,每小区6行棉花,种植密度57500 plant/hm2。2011年4月17日播种,2012年4月25日播种,2013年5月3日播种。2013年研究了施氮量对初花期棉花功能叶光合速率、不同生育期棉花群体叶面积指数(LAI)、不同生育期棉花功能叶叶绿素含量、丙二醛(MDA)含量、谷氨酰胺合成酶(GS)活性的影响,2012、2013年研究了施氮量对棉花氮素内在利用率、氮肥农学利用率、氮素生理利用率、氮肥回收率及籽棉产量的影响。【结果】随施氮量的增加,不同生育期棉花群体LAI、功能叶叶绿素含量、GS活性、初花期棉花功能叶净光合速率呈增加的趋势,而功能叶MDA含量呈下降趋势。施氮量270、360 kg/hm2处理棉花在盛铃期群体LAI较适宜,吐絮期棉花功能叶能维持较高的生理活性,可为棉花高产提供物质保障。棉花氮素积累量、籽棉产量与施氮量间均呈二次曲线关系,棉花氮肥农学利用率和氮素内在利用率随施氮量增加显著下降,施氮量超过180 kg/hm2时氮素生理利用率下降,施氮量为270 kg/hm2时氮肥回收率高于其他处理。施氮量360 kg/hm2时,籽棉平均产量最高,显著高于施氮量为0、90 kg/hm2的处理,但与施氮量180、270、450 kg/hm2处理间差异不显著。棉花3年籽棉平均产量(Y)与施氮量(N)的效应方程为Y=3143.8036+4.2057N-0.006220N2(R2=0.9805,P=0.002717);棉花的最高产量施氮量为338.1 kg/hm2,经济最佳施氮量为299.7 kg/hm2。【结论】黄河流域棉区华北平原亚区中等肥力棉田施氮量超过270 kg/hm2时,棉花氮肥农学利用率、氮素内在利用率、氮素生理利用率、氮肥回收率开始下降,该区棉田推荐经济施氮量299.7 kg/hm2。     

萝卜适宜施氮量和氮肥基追比例研究

运用15N示踪法研究了大田条件下不同氮肥用量与施肥方式对萝卜氮素吸收、分配及肉质根产量的影响。试验设置3个氮水平（0、 60和120 kg/hm2）和两种基追肥比例［基肥∶破肚期肥料∶膨大期肥料=50%∶20%∶30%（A）和30%∶20%∶50%（B）］,共5个处理,依次记作 N0、N60A、N60B、N120A、N120B。结果表明,在施N 0120 kg/hm2范围内,随氮施用量的增加,萝卜吸收的肥料氮素、土壤氮素数量及肥料氮在土壤中的残留量显著增加,氮素的吸收利用率和土壤残留率显著下降,氮素损失率显著增加。当氮用量为120 kg/hm2 时, N120A和N120B处理萝卜吸收的肥料氮素、土壤氮素及肥料氮在土壤中的残留量分别为30.50、 53.64、 14.88 kg/hm2和35.56、 56.61、 17.81 kg/hm2,采收期肉质根产量分别为67.6 t/hm2和72.5 t/hm2,比对应的低氮处理（N60A和N60B）分别增加64.07%和66.67%,且N120B处理萝卜氮素吸收利用率显著提高。因此,适量施氮并增加肉质根膨大期的施氮比例,可有效提高氮肥利用率,显著增加萝卜肉质根产量。在本试验条件下,施氮量为120 kg/hm2, 按照基肥∶破肚期肥料∶膨大期肥料比例30%∶20%∶50%进行施肥,是兼顾产量和氮肥利用效率的最佳氮肥运筹方式。     

不同氮磷用量对红枣果实品质和产量的影响

水资源匮乏与土壤肥力不足一直是阻碍新疆红枣果业发展的重大问题。为探究不同氮磷用量对红枣产量和品质的影响,给红枣树合理施肥提供指导。在南疆阿里尔市枣园,以主干结果型灰枣树为研究对象,采用单因素随机区组试验设计,在滴灌条件下研究了不同施氮量和施磷量下灰枣果实可溶性糖、可滴定酸、糖酸比、Vc等品质指标与产量的变化。结果表明,各施氮处理吊干枣的可溶性糖含量、可滴定酸含量均明显高于鲜枣,但鲜枣的Vc含量和糖酸比却均明显高于吊干枣。随施氮量增加,吊干枣果实中可滴定酸含量、糖酸比均呈先降低后增加趋势。其中以施N 690.0 kg/hm2时吊干枣可溶性糖含量较高,糖酸比较低;施N 495.0 kg/hm2时吊干枣可滴定酸含量较低,糖酸比较低;施N 592.5 kg/hm2时鲜枣Vc含量较高,糖酸比较高,吊干枣产量最高,为8 061 kg/hm2。各施磷处理鲜枣的可溶性糖含量、可滴定酸含量明显低于吊干枣,但鲜枣的Vc含量明显高于吊干枣,糖酸比波动较大,变化无明显规律。随施磷量增加,鲜枣和吊干枣果实中可溶性糖含量和Vc含量均呈先增加后降低趋势;可滴定酸含量呈先降低后增加趋势;糖酸比鲜枣呈先增加后降低再增加趋势,吊干枣呈先降低后增加趋势。施P2O5 517.5 kg/hm2时吊干枣可溶性糖含量和鲜枣Vc含量较高,吊干枣产量最高,为6 983 kg/hm2。施P2O5 435.0 kg/hm2时吊干枣可滴定酸含量较低。综合可见,施N 495.0 kg/hm2、P2O5 517.5 kg/hm2 为南疆枣园最优施肥量。     

Effect of Wheat Genotype and Environment on Relationships Between Dough Extensibility and Breadmaking Quality

Dough extensibility affects processing ease, gas retention, and loaf volume of finished products. The Kieffer dough extensibility test was developed to assess extensibility of small dough samples and is therefore adapted for use in breeding programs. Information is lacking on relationships between wheat growing environments and dough properties measured by the Kieffer dough extensibility test. This study documents the variability of dough extensibility (Ext), maximum resistance to extension (Rmax), and area under the extensibility curve (Area) in relation to breadmaking quality, and the effect of wheat growing environments. Mixograph, Kieffer dough extensibility, and bake tests were performed on flour milled from 19 hard red spring wheat (Triticum aestivum L.) genotypes grown during three growing seasons (2007‐2009) at six South Dakota locations. Although both genotype and environment had significant effects on Kieffer dough extensibility variables, environment represented the largest source of variation. Among genotype means, Area was most correlated (r = 0.63) with loaf volume, suggesting that by selecting lines with increased Area, loaf volume should improve. Rmax was positively correlated (r = 0.58) with loaf volume among genotype means but negatively correlated (r = –0.80) among environmental means. Ext was positively correlated (r = 0.90) with loaf volume among environmental means. Weather variables were correlated with Rmax, Ext and loaf volume and therefore could help predict end‐use quality.     

麦/玉/豆周年套作体系氮素积累分配及转运

【目的】四川盆地特殊的高温寡照气候,使得作物间套作十分广泛。麦/玉/豆体系有利于资源循环高效利用和农业可持续发展。本项目研究了麦/玉/豆周年套作体系中各作物的氮素积累分配和花后氮素转运特征,旨在明确体系各作物的氮素营养吸收特性,为该体系的氮肥合理施用及高产高效提供理论依据。【方法】通过2011、 2012连续两年田间定位试验,研究了小麦/玉米/大豆套作体系在不同氮用量下（小麦设N 0、 60、 120、 180、 240 kg/hm2,分别表示为WN1、 WN2、 WN3、 WN4、 WN5;玉米设N 0、 97.5、 195、 292.5、 390 kg/hm2,分别表示为MN1、 MN2、 MN3、 MN4、 MN5;大豆不施肥,依前作的施氮处理依次记为SN1、 SN2、 SN3、 SN4、 SN5）各作物的氮素积累分配、 花后氮素的转运。【结果】 1）小麦各部位氮积累量都随氮用量增加而增大,籽粒、 茎鞘、 叶片和颖壳穗轴分别占地上部总氮积累量（平均为218.6 kg/hm2）的71.5%、 12.2%、 9.2%和7.1%;小麦花后从营养器官向籽粒转移的氮量及其贡献率随施氮量增加而增大,但转移率在不同氮处理下差异不显著,平均为61.5%;随氮用量增加,籽粒的氮分配比例逐渐减少,而非籽粒部分的氮分配比例则随之增大;小麦籽粒产量随施氮量增加而增大,但WN3~WN5处理间差异不显著。2）玉米各部位氮积累量随氮用量增加而增大,籽粒、 叶片、 茎鞘和苞叶芯分别占地上部总氮积累量（平均为108.1 kg/hm2）的67.2%、 3.9%、 11.8% 和 7.0%;玉米花后从营养器官向籽粒的氮素转移量、 转移率和贡献率均随施氮量的增加呈先增加后降低的变化趋势,都以MN3处理最大;玉米各部位的氮积累比例在叶片、 茎鞘中以MN1处理最大,MN2MN5处理明显降低,在苞叶芯中不同氮处理间无明显变化,在籽粒中表现为施氮处理显著高于不施氮处理,而施氮处理间差异不显著;玉米籽粒产量随施氮量增加而增大,但MN4、 MN5处理间差异不显著。3）大豆收获期茎秆、 荚皮、 籽粒的氮积累量都有随施氮量增加而逐渐增大的趋势,以SN4和SN5两个处理显著高于另外三个处理,而在SN1~SN3、SN4与SN5间无显著性差异;籽粒、 茎秆、 荚皮的氮积累比例在5个处理间无显著变化,平均分别为82.2%、5.2%、12.6%;大豆花后从营养器官向籽粒转移的氮量从SN1SN5处理有先显著降低后又逐渐升高的变化趋势,而氮素转移率和转移氮素的贡献率在各处理之间无显著差异,平均分别为80.8%和26.6%;大豆籽粒产量以SN4和SN5两个处理显著高于另外三个处理,而在SN1~SN3、 SN4与SN5间无显著性差异。【结论】低氮处理显著影响套作小麦、玉米、大豆3种作物的产量及氮素的积累,高氮投入会促使氮素滞留在营养器官中,阻碍其花后向籽粒中转移;体系全年施氮量在255~382.5 kg/hm2为宜,其中小麦120～180 kg/hm2,玉米195～292.5 kg/hm2,大豆不施或依苗情适当追施氮肥。     

施氮水平对黄土旱塬区小麦产量和土壤有机碳、氮的影响

施用氮肥是雨养农业区提高作物产量和土壤有机碳（SOC）、氮[TSN（Total soil N）]含量的重要养分管理措施。利用长期田间试验（1984～2007）,定量评价了常规耕作条件下5个施氮水平N 0（N0）、45（N45）、90（N90）、135（N135）和180（N180）kg/hm2处理下,小麦子粒产量、SOC、TSN和氮肥利用效率的变化。研究了施氮水平对黄土旱塬区旱地小麦产量、SOC和TSN积累的影响。结果表明,1984～2007年期间,N0、N45、N90、N135和N180处理小麦产量的平均值依次为1.2、2.4、2.9、3.2和3.4 t/hm2;N0处理的小麦产量随试验年限而降低,年降低幅度达67 kg/hm2（P0.001）;但增施氮肥后降低趋势得到显著控制,当施氮水平提高到N 90 kg/hm2时,产量随年限呈现出缓慢升高的趋势。随着施氮水平的提高,地上部氮肥利用率由40%（N45处理）降低到28%（N180）。不同施氮水平条件下,SOC含量随年限呈缓慢升高趋势。23年后（2007年）,N0、N45、N90、N135和N180处理下,0—20 cm土层SOC储量依次为16.9、18.2、18.7、19.0和19.1 t/hm2;TSN储量依次为2.03、2.16 、2.24 、2.34和2.37 t/hm2。施氮水平与产量呈显著的抛物线关系（R2＝0.993）。产量与SOC存在着极显著的线性相关关系（R2=0.997）。增施N 1 kg/hm2,小麦产量可提高29 kg/hm2,SOC提高1.2 kg/hm2,TSN提高0.13 kg/hm2。根茬还田量的增加是导致黄土旱塬区SOC和TSN提高的主要因素。     

不同栽培模式及施氮对半旱地冬小麦/夏玉米氮素累积、分配及氮肥利用率的影响

在陕西关中地区进行田间试验,研究了不同栽培模式、施氮量对夏玉米和冬小麦地上部分氮素的累积、分配和利用效率的影响。结果表明: 垄沟栽培模式显著增加了成熟期夏玉米的氮素累积总量及各个器官的氮素累积量,其余处理下成熟期夏玉米和冬小麦的氮素累积量差异未达显著水平; 不同栽培模式下,小麦的各器官除叶片的氮素累积量差异达显著外,其余器官的氮素累积量均未达到显著水平; 不同栽培模式下,小麦各器官对子粒氮素的贡献为垄沟常规覆草控水; 与不施氮肥相比较,施氮处理（N 120 kg/hm2和N 240 kg/hm2）显著增加了作物氮素累积量; 两个施氮肥水平相比,高氮处理显著提高氮素累积量,但小麦花后营养器官氮素向子粒转运和分配两个水平间无显著差异; 随着氮肥用量的增加,氮肥利用效率和氮肥农学效率均呈现降低趋势。     

施氮量对白萝卜硝酸盐含量和土壤硝态氮淋溶的影响

在保护地栽培条件下,通过6个施氮水平的田间小区试验,结合土层原位渗滤装置,研究了施用氮肥对白萝卜（Raphanus sativus L.）产量和硝酸盐含量及土壤硝态氮淋溶的影响。结果表明,施氮处理白萝卜产量比不施氮处理仅增加6.04%～10.92%,当尿素氮施用量大于N 100 kg/hm2时,增产幅度开始下降。不同施氮处理白萝卜产量没有显著差异,说明在土壤基础肥力较高的情况下,增施氮肥不能明显提高白萝卜的产量;单施有机肥白萝卜体内硝酸盐含量为 196.86 mg/kg,比不施氮处理降低 5.08%。在此基础上加施尿素后,硝酸盐含量随氮肥施用量的增加显著升高（p0.05）;0—100cm土壤剖面硝态氮累积量随氮肥施用量的增加而增加,且与氮肥施用量显著正相关（r=0.993, r0.01=0.917）;白萝卜生长期间收集到的土壤淋溶液中硝态氮浓度较高,平均为32.88 mg/L,硝态氮的淋失量为 4.42～6.14 kg/hm2,不同施氮量处理之间没有显著差异。     

Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation

The effects of concentrated carrot protein (CCP) containing 15.4% (w/w) carrot (Daucus carota) antifreeze protein on texture properties of frozen dough and volatile compounds of crumb were studied. CCP supplementation lowered the freezable water content of the dough, resulting in some beneficial effects including holding loaf volume steadily and making the dough softer and steadier during frozen storage. Furthermore, SPME-GC-MS analysis showed CCP supplementation did not give any negative influences on volatile compounds of crumb and gave a pleasant aroma felt like Michelia alba DC from trans-caryophyllene simultaneously. Combining our previous results that CCP supplementation improves the fermentation capacity of the frozen dough, CCP could be used as a beneficial additive for frozen dough processing.     

Effects of Transglutaminase on Rheology,Microstructure, and Baking Properties of Frozen Dough

The improving effects of transglutaminase (TGase) were investigated on the frozen dough system and its breadmaking quality. Rheological properties and microstructure of fresh and frozen doughs were measured using a Rapid Visco‐Analyser (RVA), dynamic rheometer, and scanning electron microscopy (SEM). The frozen doughs with three storage periods (1, 3, and 5 weeks at –18°C) were studied at three levels (0.5, 1.0, and 1.5%) of TGase. As the amount of TGase increased, hot pasting peak viscosity and final viscosity from the RVA decreased, but breakdown value increased. The TGase content showed a positive correlation with both storage modulus G′ (elastic modulus) and the loss modulus G″ (viscous modulus): G′ was higher than G″ at any given frequency. The SEM micrographs showed that TGase strengthened the gluten network of fresh, unfrozen dough. After five weeks of frozen storage at –18°C, the gluten structure in the control dough appeared less continuous, more disrupted, and separated from the starch granules, while the dough containing 0.5% TGase showed less fractured gluten network. Addition of TGase increased specific volume of bread significantly (P < 0.05) with softer bread texture. Even after the five weeks of frozen storage, bread volume from dough with 1.5% TGase was similar to that of the fresh control bread (P < 0.05). The improving effects of TGase on frozen dough were likely the result of the ability of TGase to polymerize proteins to stabilize the gluten structure embedded by starch granules in frozen doughs.     

Quality Trait Variation in Major Hard Red Spring Wheat Cultivars Released in North Dakota Since 1968

Over the last 40 years, grain yield of hard red spring wheat (HRSW) (Triticum aestivum L.) has increased dramatically in North Dakota and neighboring regions. This yield increase has caused some concern that recent higher yielding cultivars might be released at the expense of quality performance. A two‐year study was initiated in 2004 to examine the changes in quality performance of HRSW cultivars released by North Dakota State University (NDSU) over the past 40 years. The experiment was conducted in North Dakota at three and two sites in 2004 and 2005, respectively. The study included 33 HRSW genotypes laid out in a randomized complete‐block design with four replicates. Grain protein content, flour‐extraction yield, mixogram scores, Falling Number, glutograph scores, water absorption, dough character score, and loaf volumes did not vary significantly with year of release. Linear regression of cultivar means on year of release showed an annual increase in crumb color score of 0.4%/yr since 1968. Grain volume weight showed a significant and positive correlation with crumb color score (r = 0.62, P < 0.01). Given the yield increase achieved over the past 40 years, the data in this study suggest an increase in grain protein yield per hectare with no decline in breadmaking quality.