硫对不同蛋白质含量春小麦面团流变学特性的调节效应

为给小麦优质栽培提供理论依据,以3个不同蛋白质含量的春小麦品种为材料,在不同施氮水平条件下研究了施硫对面团流变学特性的调节效应.结果表明,施尿素60 kg/ha(低氮)和128 kg/ha(高氮)条件下,各品种面团韧性随着施硫量的增加总体上呈降低趋势.高氮条件下,施硫对高蛋白品种面团延展性提高不利,且降低吸水率,但可以增加面团形成时间;施纯硫0～50 kg/ha有利于改善低蛋白品种NKH9面团的延展性,对面团形成时间的调节作用呈负效应;施硫对各品种稳定时间的作用趋势与面团形成时间的作用趋势相同.低氮条件下施硫可增加所有供试品种面团形成时间,改善面团延展性.相关分析结果表明,低氮条件下,施硫对小麦品种野猫和东农7742的W值有提高的作用,但不明显;高氮条件下施硫对W值的作用却呈明显的负效应,但两种氮处理条件下施硫对新克旱9的W值作用呈不显著的负效应;施尿素60 kg/ha条件下施硫可提高高蛋白品种的烘焙指数.高氮条件下,施硫可以明显提高高蛋白品种面团形成时间和稳定时间,但对低蛋白品种的作用却相反.

Effects of Sulphur on Dough Rheological Properties of Spring Wheat Cultivars with Different Protein Content

Effects of the sulphur fertilizer applications on the dough rheological properties were studied by using three cultivars with different protein content under the different nitrogen application.The results showed that the dough elasticity in three cultivars could be decreased by S application under the urea 60 kg/ha(low nitrogen application) and 128 kg/ha(high nitrogen treatment).Under the high nitrogen treatment,the S application was not suitable to improve the dough extensibility,as well as decreased the water absorption,but it could increase the dough development time for the cultivars with high grain protein content;the dough extensibility could be improved for the cultivar Xinkehan 9 under S application from 0 kg/ha to 50 kg/ha,and the effect of S application on the dough development time in Xinkehan 9 was negative.The effect of S application on the stable time in all cultivars was the same as that of the dough development time under the high nitrogen treatment.Under the urea 60 kg/ha,the dough development time and dough extensibility in three cultivars could be increased and improved by S application.The correlation analysis between the amount of sulphur supply and all parameters of alveogram showed that the increase of W value in cultivar Yemao and Dongnong 7742 was not significant by S supply under the urea 60 kg/ha,but the effect of S application on the W value was significantly negative under the urea 128 kg/ha.Under the urea 60 kg/ha and 128 kg/ha,the effect of the S application on the W value in cultivar Xinkehan 9 was negative but not significant.The bread baking index could be improved by S supply under the urea 60 kg/ha.Under the urea 128 kg/ha,the dough development time and stable time in the cultivar with high protein content were increased by applying sulphur,but the effect of S application on the cultivar with low protein content was significantly negative.