Effect of nitrogen application rate on flour and noodle quality of wheat under long-term positioning conditions
The purposes of this study were to explore the suitable amount of nitrogen fertilizer application for high-quality noodle wheat in Hebei province.Based on a three-year positioning experiment,a field experiment was carried out with split plot design from 2019 to 2021.Main plot was nitrogen application rates(N 0,60,120,180,240 and 300 kg/hm2).Subplot was wheat cultivars of Jimai 738 and Jimai 22.The effects of nitrogen application on wheat flour quality,starch gelatinization characteristics,and noodle properties were studied.The results showed that nitrogen fertilizer significantly improved wheat yield,flour and noodle quality.The total score of noodles was significantly or extremely significantly positively correlated with the protein content,wet gluten content,sedimentation index,water absorption,stabilization time,tensile area and extension of flour.When the nitrogen application rate was above 180 kg/hm2,most quality indicators of flour were improved,and the dough elasticity was better.The total score of noodles was positively correlated with flour pasting characteristics,but the correlation did not reach a significant level.Low viscosity,final viscosity,and setbake value were better for Jimai 738 at nitrogen application rates about 120 kg/hm2,while these indicators were not sensitive to nitrogen fertilizer for Jimai 22,and the peak viscosity and pasting temperature were also not sensitive to nitrogen fertilizer for both cultivars.The total score of noodles was significantly or extremely significantly positively correlated with the maximum force-tension,area-tension,and stretching distance of noodles,but not significantly correlated with the brightness(L*value)and yellowness(b* value)for raw and cooked noodles.The texture index and brightness of noodle were better under the condition of mostly N 180-240 kg/hm2 for Jimai 738,and N 180 kg/hm2 for Jimai 22.The total score of noodles was negatively correlated with the maximum tensile resistance of the dough,so the medium gluten wheat variety Jimai 22 was more suitable for making noodles,while the medium-strong gluten wheat variety Jimai 738 had higher flour quality,but excessive tensile resistance led to poor taste of the noodles.Comprehensive consideration of wheat yield,flour quality,starch gelatinization characteristics,and noodle properties indicators,the suitable nitrogen application rate for high-quality noodle wheat was about 180 kg/hm2.The results provided supports for high yield and quality techniques of high-quality wheat in Hebei province.
NETL
NSTL
万方数据
