頁籤選單縮合
題名 | 氮素用量及施用法對春小麥製粉品質與麵粉特性的影響 |
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作者 | 黃勝忠; | 書刊名 | 臺中區農業改良場研究彙報 |
卷期 | 11 1985.12[民74.12] |
頁次 | 頁70-76 |
分類號 | 434.126 |
關鍵詞 | 品質; 春小麥; 氮素; 製粉; 麵粉; |
語文 | 中文(Chinese) |
中文摘要 | 小麥台中選2號及台中31號兩參試品種,處理以3種氮素用量(N1=85, N2=125,N3=165kg/ha)及2種施用法(A1:基肥及播種後第25天各施50%氮素, A2:基肥及播種後第25天各施40%氮素,播種後第40天再施20%),以探討氮 素對小麥製粉品質與麵粉特性的影響。試驗結果發現兩個小麥品種之出粉率隨氮 素用量之增加而有稍減之趨勢,但麵粉粗蛋白質含量,因增施氮肥而提高。以施 肥法而言,A2施肥法的小麥出粉率及麵粉產量高於A1施肥法。由筋性測定圖 譜顯示,增施氮素使台中31號小麥麵粉筋性減弱,但使台中選2號之筋性增強。 兩品種均顯示A2施肥法之小麥麵粉筋性較A1施肥法強,而其中小麥台中31號 之筋性強弱受氮素施用法的影響較大。 |
英文摘要 | Two spring wheat varieties, Taichung 31 and Taichung S-2, were treated with three nitrogen rates (85, 125, 165 kg/ha) and two application methods (A1: basal and one side dressing, A2: basal and two side-dressings) in winter season of 1984 for studying their effects on milling quality and flour characteristics. For both varieties, yield rate of flour decreased while protein content increased as the amount of N- fertilizer applied was increased. A2 application method also gave a higher yield rate and absolute yield of flour than A1 method. The series of farinograph curves and quality data indicated that the higher the N- fertilizer applied, the weaker the flour on Taichung 31 became. On the contrary, the flour of Taichung S-2 was slightly stronger with the increasing of N-fertilizer. It was also found that both varieties had a similar response in the strength of flour from the two nitrogen application methods, i.e., A2 method produced a stronger flour than A1 method. The physical dough characteristeristics of Taichung 31 was more markedly influenced by the nitrogen application method. |
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