Differences in Nitrogen and Mineral Contents and Their Balance between Hard and Soft Wheats

Japanese Journal of Crop Science

Toshiro HORINO¹  Tadahiko FUKUOKA¹ 

关键词: Flour;    硬質小麦;    Hard wheat;    小麦粉;    Mineral;    蛋白質;    Protein;    軟質小麦;    Soft wheat;    ミネラル;   

DOI  :  10.1626/jcs.58.502

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

Twenty-one samples of hard and soft wheats (both grain and flour at 60% extraction rate) were analyzed for N, P, K, Mg, Ca, Zn and Mn and comparisons in contents and balance between hard and soft wheats were made. In both grain and flour, N, Mg, Ca and Mn contents were significantly higher for hard wheats than for soft wheats. K content was significantly higher for soft wheats than for hard wheats in grain, and Zn content was significantly higher for hard wheats than for soft wheats in flour. Mg/K chemical equivalent ratio was significantly higher for hard wheats than for soft wheats in both grain and flour, and was found to reflect the processing suitability of wheats. Correlation coefficient between grain and flour for Mg/K was significantly high (r=0.895).

【 授权许可】

Unknown