关键词: 小麦, 加工品质, 面条, 氮肥

Abstract: A nitrogen fertilization trial was conducted at the Experimental Station of Shandong Agricultural University. The objective of this study was to investigate the influence of nitrogen application rate on noodle making quality of two winter wheat (Triticum aestivum L.) cultivars, Yannong15 (YN15) and Jimai19 (JM19), which are extensively used for making Chinese fresh- and dry- noodles. The results suggested that the protein content and SDS sedimentation value of flour were, to some extent, increased by nitrogen fertilization, resulting in the obvious improvement of noodle-making quality. The effect of nitrogen application on fresh-noodle making quality was significantly more than that on dry-noodle making quality. The response of JM19 was detected much stronger than that of YN15 in noodle making quality. As compared with control, the total scores of fresh-noodle and dry-noodle in YN15 increased by 10.8% and 9.1% respectively due to nitrogen application, and those in JM19 increased by 12.5% and 11.0%， respectively. A close relationship existed between noodle making quality and flour protein content. Also, SDS sedimentation value was positively associated with noodle making quality. The role of nitrogen application on noodle making quality was through the improvement of noodle elasticity, viscosity, palate, and appearance.

Key words: Wheat, Processing quality, Noodle, Nitrogen fertilizer