Keywords

Spring Wheat, Protein Content, Processing Quality

Abstract

In order to explore the effect of post-anthesis nutrient supply on wheat processing quality, spring wheat varieties Kehan 19 (KH19) and Longmai 33 (LM33) with different gluten strengths were selected as test materials, and 5% sucrose and 2% sucrose were sprayed on the leaves after flowering. Urea, analyze the relationship between changes in nitrogen content in the grain during the establishment period, changes in grain protein and its components during the maturity stage, and flour processing quality (gluten content, farinic properties and tensile properties). The results showed that compared with the control (CK), the nitrogen content of wheat grains increased the most after sucrose treatment; the spraying of sucrose and urea both increased the total protein content of wheat grains (KH19: 8.34%, 6.67%; LM33: 9.36 %, 6.66%) and the content of each protein component. The protein content in wheat grains after sucrose treatment was 1% to 3% higher than that after urea treatment; after sucrose treatment, the proportion of glutenin + gliadin content in the total protein decreased by 1 to 3%. 5%; both sucrose and urea treatment increased the dry and wet gluten content, flour water absorption and dough formation time of wheat grains; urea treatment prolonged the dough breaking time and dough stability time, while sucrose treatment shortened the dough breaking time and dough stability Time; urea treatment increases wheat stretching energy (stretching area), while sucrose treatment reduces stretching energy. Urea treatment has a greater impact on the stretch ratio of dough than sucrose treatment.

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Original research done by Li Jianwei, Guo Wei, Yu Lihe

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