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以适宜做面条的优质中筋小麦陕农 2 2 9为试验材料 ,研究了不同氮肥施用量和基施追施之比对面条小麦籽粒淀粉性状和面粉糊化特性的影响。结果表明 ,适当增加施氮量和拔节期追施氮比例可降低籽粒淀粉含量、直链淀粉含量、淀粉直 支值 ,提高面粉的峰值粘度、低谷粘度、最终粘度和稀懈值。淀粉含量、直链淀粉含量和淀粉直 支值与主要粘度参数间均存在负相关 ,淀粉直 支值与主要粘度参数间负相关性较高。本试验中 ,陕农 2 2 9以施氮量为 2 6 2 .5kg hm2 、基追比 6∶4～ 5∶5处理的直链淀粉含量及直 支值较低而峰值粘度和稀懈值较高 ,且产量较高 ,是面条小麦较理想的氮肥运筹方式。
The experiment was conducted to study the effects of different N application rates and top dressing rates on the starch character and flour gelatinization characteristics of wheat in nonglutinous wheat. The results showed that appropriate application of nitrogen fertilizer and topdressing nitrogen rate could reduce grain starch content, amylose content and starch branching value, and increase peak viscosity, trough viscosity, final viscosity and breakdown value of flour. There was a negative correlation between starch content, amylose content and starch sticking value and the main viscosity parameters, and the negative correlation between starch sticking value and the main viscosity parameters was high. In this study, Shannong229 with nitrogen application rate of2.62.5kg hm2, the ratio of amylose content of 6:4 ~ 5:5 was lower and the straightness value was lower and the peak viscosity and breakdown value Higher, and higher yield, noodle wheat is the ideal method of nitrogen fertilizer operation.