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对相同海拔不同栽培条件下云麦 4 2各品质性状的变化规律及相同栽培条件下不同海拔高度对云麦 4 2品质性状影响的研究得出 :蛋白质含量、沉降值、湿面筋、耐揉指数和弱化度均为田麦栽培优于地麦栽培 ,而出粉率、吸水率、形成时间、稳定时间、断裂时间、和面时间、评价值和衰落角则为地麦栽培优于田麦栽培 ;湿面筋在相同栽培条件下表现为中海拔 >高海拔>低海拔 ,出粉率和吸水率则为高海拔 <低海拔 <中海拔 ,蛋白质含量、形成时间、稳定时间、断裂时间、和面时间、评价值和衰落角随着海拔升高而降低 ,而沉降值、耐揉指数和弱化度则随海拔升高而升高 ,低海拔栽培耐揉性增强
The results showed that the content of protein, sedimentation value, wet gluten, rubbing resistance index (FHR) were significantly different under the same altitude and with different altitude under the same cultivation conditions. And the degree of weakness were better than the field of wheat cultivation Tianmai cultivation, and the output of powder, water absorption, formation time, stability time, breaking time, and surface time, evaluation value and decline angle is better than wheat field wheat field cultivation; wet Under the same cultivation conditions, gluten exhibited mid-altitude> high-altitude> low-altitude. The gluten yield and water absorption were high altitude, low altitude, middle altitude, protein content, formation time, stabilization time, The evaluation value and decline angle decreased with the increase of altitude, while the sedimentation value, rubbing index and the degree of weakness increased with the increase of altitude, and the rubbing resistance of low-altitude cultivation increased