水分、硫肥及互作对小麦面团流变学及淀粉糊化特性的影响  

Effects of Irrigation and Sulphur Fertilizer on Flour Rheological and Paste Parameters of Wheat

作　　者：田文仲[1] 朱云集[2,3] 郭天财[1,2] 王晨阳[1,2] 谢迎新[1,2] 王永华[1,2] 

机构地区：[1]河南农业大学农学院,郑州450002 [2]国家小麦工程技术研究中心,郑州450002 [3]河南农业大学资源与环境学院,郑州450002

出　　处：《中国粮油学报》2009年第10期12-18,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家"十一五"科技支撑计划重大项目(2006BADO02A07-1);河南省重大科技攻关项目(0522010100);河南省重点攻关项目(0623011500)

摘　　要：在大田条件下连续两年,选用兰考矮早8和豫麦49-198为试验材料,研究不同施硫量和灌水次数对小麦粉质拉伸参数和淀粉糊化特性参数的影响。结果表明:施硫可以改善小麦品质,施硫能使兰考矮早8的稳定时间和拉伸阻力延长,弱化度、最终黏度和稀懈值升高,能使豫麦49-198的稳定时间和拉伸阻力延长,最终黏度、稀懈值和反弹值升高,并达显著或极显著差异;灌拔节水,能延长兰考矮早8的形成时间和稳定时间,提高其拉伸阻力、峰值黏度、最终黏度及反弹值;可以延长豫麦49-198的面团形成时间和稳定时间,提高其拉伸阻力。水、硫互作效应中,60 kg/hm2的硫肥施用量配合灌拔节水能改善兰考矮早8的品质,60 kg/hm2的硫肥施用量配合灌拔节水或不灌水亦能改善豫麦49-198的品质。The individual and interactive effects of sulphur fertilizer and irrigation times on winter wheat flour quality were studied under field conditions of Zhengzhou in 2006~2008.Results： application of sulphur fertilizer leads wheat flour quality significantly improved,the dough stability time and extension resistance increased,and the paste softness,final viscosity and breakdown increased for both cultivars LKAZ 8 and YM 49-198.Irrigation at jointing stage leads the dough developing time and stability time extended, extension resistance increased, and paste peak viscosity, final viscosity and setback increased. Applying sulphur fertilizer 60 kg/hm2 combined with irrigation at jointing stage improves flour quality for cultivar LKAZ 8, and applying sulphur fertilizer 60 kg/hm2 either combined or not combined with irrigation at jointing stage improves flour quality for YM 49 - 198.

关 键 词：水 硫 小麦 小麦粉品质 糊化参数 

分 类 号：S512.1[农业科学—作物学]