EFFECT OF ADDITIONS OF NITROGEN AND SULFUR TO IRRIGATED WHEAT AT HEADING ON GRAIN-YIELD, COMPOSITION AND MILLING AND BAKING QUALITY
EFFECT OF ADDITIONS OF NITROGEN AND SULFUR TO IRRIGATED WHEAT AT HEADING ON GRAIN-YIELD, COMPOSITION AND MILLING AND BAKING QUALITY
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DOI：
10.1071/ea9900095
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发表时间：
1990-01-01
影响因子：
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通讯作者：
GALBALLY, IE
中科院分区：
文献类型：
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作者：
RANDALL, PJ;FRENEY, JR;GALBALLY, IE
研究了氮、硫对小麦（Triticum aestivum L. CV.研究了小麦抽穗期对植株体内养分含量、籽粒和面粉成分以及碾磨和烘焙品质的影响。这种作物生长在北方维多利亚的古尔本谷灌溉区的红棕色土地上。尿素的施用量为0和50 kg N/ha，硫酸钙的施用量为0和20 kg S/ha。增施氮肥提高了籽粒中N、S含量和蛋白质水平，但对籽粒N：S比值无影响。施硫对谷物成分或面粉或面团特性没有影响。一个标准范围的烘焙试验表明，合成的额外蛋白质是功能性蛋白质，以添加剂的方式对面团特性有贡献。N处理降低了主糊粘度和冷糊的亮度，这表明对淀粉组分有定性影响，并且随着蛋白质的增加淀粉含量降低。没有任何迹象表明，任何有害的影响，对质量所产生的晚施氮已被其他工人发现。
The effects of adding nitrogen (N) and sulfur (S) to wheat (Triticum aestivum L. cv. Matong) at heading on the concentrations of nutrients in the plant, on grain and flour composition and milling and baking quality were studied. The crop was grown on a redbrown earth in the Goulburn Valley irrigation area of northern Victoria. There were 2 application rates of urea, 0 and 50 kg N/ha combined factorially with 2 application rates of calcium sulfate, 0 and 20 kg S/ha. Additions of N increased the concentrations of both N and S in the grain and increased protein level, but grain N:S ratio remained unaffected. Sulfur application had no effect on grain composition or on flour or dough properties. A standard range of baking tests showed that the extra protein synthesised was functional protein contributing to the dough properties in an additive manner. The N treatment lowered the host paste viscosity and the brightness of the cold paste suggesting that there was a qualitative effect on the starch component as well as a lowering of starch content as the protein increased. There was no indication of any deleterious effects on quality arising from the late application of N as has been found by other workers.