不同灌溉处理对强筋小麦加工品质的影响

在小麦生育期降水47.9mm的条件下，以7个强筋小麦品种为供试材料，采用二因素裂区设计试验，分析春季灌水1~4次4种处理（每次灌水600m3·hm-2）对小麦加工品质的影响。结果表明，各品种小麦的面筋含量和面筋指数随灌水次数增加而升高，其中春季灌3水(春2叶露尖、春5叶露尖和开花期灌水)和灌4水（春2叶露尖、春5叶露尖、开花期和灌浆期灌水）的湿面筋含量显著高于春季灌1水（春5叶露尖灌水）和2水（春5叶露尖和开花期灌水）的处理；灌2、3、4水的面团形成时间和吸水率均比灌1水处理显著增加；灌2水的面团稳定时间比灌1水的显著延长；灌3水和4水的面包体积显著大于灌1水和2水处理。供试品种中以皖麦38和临优145面筋含量较高，8901-11面筋指数最高，面团形成时间和稳定时间最长，且与其他品种差异显著；豫麦34面包体积最大，面包评分最高，与其他品种差异显著。不同品种及不同品质指标对灌水的反应程度不同，其中烟农19和济麦20的面筋含量对灌水反应较小，烟农19的面包体积对灌水处理反应不敏感，其他品种的面包体积对灌水处理反应较大。因此认为，在干旱年份春季灌水3次，对改善小麦加工品质有利，但不同品种的加工品质对灌水反应有别。

EFFECTS OF IRRIGATION TREATMENTS ON PROCESSING QUALITY OF HIGH GLUTEN WHEAT

In wheat growing period with precipitation 47.9mm, seven high gluten wheat varieties were selected to analysis the effect of 1 to 4 times of spring irrigations (600m3hm-2 each time) on processing quality of wheat varieties using split plot design with two factors test,. The result indicated that both gluten content and gluten index increased with the increasing of irrigation time, and the wet gluten contents of 3 irradiations (irrigated at emergences of the second spring leaf , the fifth spring leaf and anthesis) and 4 irrigations (an extra irrigation at grain-filling stage based on the three irrigation treatments) were significantly higher than that of 1 irrigation (at emergence of the second spring leaf) and 2 irrigations (at the emergences of the second and the fifth spring leaf). Compared with 1 irrigation, 2, 3 and 4 irrigations treatments significantly enhanced the development time of and water absorption rate of the dough. The stability time of 2 irrigations was significant longer than that of the 1 irrigation. The bread volume of 3 irrigations and 4 irrigations were significantly larger than that of 1 irrigation and 2 irrigations. In these seven cultivars, the highest gluten content were found in Wanmai 38 and Linyou 145, the longest development and stability time were 8901-11, which were significantly longer than others, and the largest bread volume and bread score were Yumai 34. Yannong 19 and Jiami 20 showed low influence to irrigation treatment in gluten content, and except Yannong 19, other cultivars were all sensible to irrigation in bread volume. It was concluded that 3 irradiations in drought seasons were beneficial to processing qualities of wheat, different wheat cultivars showed different responses to irradiation in their processing qualities.