不同施肥处理对新春9号产量及烘焙品质影响的研究  

Effect of different fertilizer applying treatment on yield and baking quality of xinchun 9

作　　者：王子霞[1] 樊哲儒[1] 海热古力[1] 叶玉香[2] 柴雪琴[3] 李兰珍 李剑峰[1] 吴振录[1] 

机构地区：[1]新疆农科院核生所,新疆乌鲁木齐830000 [2]新疆兵团农五师农科所,新疆博乐833460 [3]新疆农科院奇台试验场,新疆奇台831800 [4]新疆兵团21团,新疆焉耆841111

出　　处：《新疆农业科学》2005年第3期150-153,共4页Xinjiang Agricultural Sciences

基　　金：农业部"农业科技跨越计划项目":新春9号面包强筋小麦生产技术体系试验示范(2001跨5)

摘　　要：以面包小麦新春9号为材料,选择不同生态条件的奇台、焉耆和博乐三点,研究不同施肥处理对产量和面包烘焙品质的影响,结果表明:基肥施用氮素、孕穗期追施一定量的氮肥,对提高新春9号产量效果好;基肥施硫酸钾、灌浆初期喷尿素和开花期喷丰优素对提高产量和改善面包烘焙品质都有促进作用;产量与SDS沉降值、延展性(L)和烘焙力(W)呈极显著负相关;湿面筋、干面筋、面团韧性(P)、延展性(L)、烘焙力(W)等5项指标均与面包体积、面包比容和面包评分呈极显著正相关。The effect of different fertilizer applying treatment on yield and baking quality of Xinchun 9 was studied, which was cultivated in three different environments such as. Qitai, Yanqi and Bole.The result showed that applying nitrogen basal fertilizer and applying nitrogen fertilizer in booting stage have effect on increasing yield of Xinchun 9. Applying K_2SO_4 basal fertilizer, spraying urea in early filling stage and spraying Fengyousu after anthesis can increase its yield and improve baking quality. Yield has significant negative correlation with SDS sedimentation, extensibility (L) and baking strength (W). Wet gluten, dry gluten, tenacity (P), extensibility (L) and baking strength (W) have significant correlation with the loaf volume, specific volume and loaf score.

关 键 词：面包小麦 新春9号 产量、施肥处理 烘焙品质 

分 类 号：S512.12[农业科学—作物学]