摘要
以新冬24号为材料,研究了氮、磷用量及其配比对小麦营养品质和加工品质的影响.结果表明,在施氮量0～225 kg/hm2、施磷量0～180 kg/hm2,随着施肥量的增加,籽粒蛋白质含量提高;适当增加氮、磷的用量均可改善小麦的加工品质,提高其沉淀值、湿面筋、面团延伸度和拉伸面积.
The effect of the level and proportion of nitrogen, phosphorus on the nutrition and industrial quality of wheat was studied with Xindong 24 as materials. The experimental results showed that content of protein was increased with the increase of nitrogen within 0 - 225 kg/hm^2. Under similar circumstances, the content of protein was increased with the increase of phosphorus with 0 - 180 kg/hm^2. The industrial quality of wheat was also improved with the increase in the level of nitrogen, phosphorus, which made the sedinentation value, wet gluten content, extensibility and area increased.
出处
《新疆农业科学》
CAS
CSCD
2005年第6期405-407,共3页
Xinjiang Agricultural Sciences
基金
新疆维吾尔自治区科技厅科技攻关和重点科技项目"新疆小麦种子产业化工程技术开发"(200131101)
关键词
小麦
氮磷肥
营养品质
加工品质
wheat
nitrogen and phosphorus
nutrition quality
industrial quality
