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旨在研究增施氮肥对小麦馒头品质的影响。以在我国南方冬小麦区的江苏、湖北两省种植的5个小麦品种为试材,处理为施氮300kg/hm2,不施肥为对照。分析了施氮处理对小麦营养品质、面粉糊化特性、面团粉质特性和馒头特性的影响。结果表明:增施氮肥有利于提高小麦的营养品质,改善面粉的流变学特性和馒头的品质。对馒头专用小麦施肥技术的研究提出了建议。
The purpose is to study the effect of nitrogen application on the quality of steamed bread. Five wheat cultivars planted in Jiangsu and Hubei provinces of southern China were used as test materials and treated with 300 kg / hm2 of nitrogen fertilizer without fertilization as control. The effects of nitrogen application on nutritional quality, pasting properties of wheat flour, wheat flour quality and bread characteristics were analyzed. The results showed that increasing nitrogen fertilizer could improve the nutritional quality of wheat and improve the rheological properties of flour and the quality of bread. Suggestion on the research of fertilization technology for steamed bread special wheat.