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- W2391471748 abstract "In order to explore the effect of different nutrient regulation at post-anthesis on flour processing quality,different gluten-types of spring wheat varieties Kehan 19(KH 19)and Longmai 33(LM 33)were used,and exogenous sugars and nitrogen regulation(2% urea and 5% sucrose)were sprayed at full heading stage.The changes of grain nitrogen content,total protein content and grain protein components content,and total protein content and grain protein components content on flour processing quality(gluten,flour farinograph property and flour extensograph property)were analyzed.The results showed that,compared with control(CK),grain nitrogen content was the highest when exogenous sugar prayed.Exogenous sugar and nitrogen could increase the total protein content(KH19:8.34%,6.67%;LM33:9.36%,6.66%)and the component content of protein of wheat.Exogenous sugar increased grain protein content by 1%to 3%than exogenous nitrogen,But Glutelin and Gliadin proportion of the total protein content decreased 1%-5% under exogenous sugar regulation.Exogenous sugar and nitrogen could increase dry gluten,wet gluten,water absorption and dough development time.Exogenous nitrogen could increase dough stability time,breakdown timeand energy,while exogenous sugar could decrease them.Comparing with exogenous sugar,tenacity ratio was greatly influenced with exogenous nitrogen." @default.
- W2391471748 created "2016-06-24" @default.
- W2391471748 creator A5027095737 @default.
- W2391471748 date "2015-01-01" @default.
- W2391471748 modified "2023-09-23" @default.
- W2391471748 title "Effect of Exogenous Sugar and Nitrogen on Grain Protein Content and Flour Processing Quality of Spring Wheat" @default.
- W2391471748 hasPublicationYear "2015" @default.
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