開花期の窒素追肥がパン用コムギ品種「ミナミノカオリ」と「ニシノカオリ」の製粉性，生地の物性および製パン適性に及ぼす影響

日本作物学会紀事

松中 仁²  岩渕 哲也⁴  田中 浩平³  松江 勇次³  山口 末次¹ 

[1] 元九州沖縄農業研究センター;作物研究所;福岡県農業総合試験場農産部;福岡県農業総合試験場豊前分場

关键词: Bread-making quality;    製パン適性;    Bread wheat;    パン用コムギ;    Milling property;    製粉性;    Nitrogen topdressing at anthesis;    開花期の窒素追肥;    Physical dough characteristics;    生地の物性;   

DOI  :  10.1626/jcs.76.37

学科分类：农业科学（综合）

来源: Nihon Sakumotsu Gakkai / Crop Science Society of Japan

【 摘 要 】

The effects of nitrogen topdressing at anthesis on the milling property, physical dough characteristics and bread-making quality of wheat were investigated with two cultivars, “Minaminokaori” and “Nishinokaori” in Northern Kyusyu. The protein content of grain increased as the amount of topdressed nitrogen increased, at a rate of about 1% per 2 g m-2 nitrogen topdressing, and the protein content reached 11.5% which is the standard value of protein content when 2 g m-2 was applied. Valorimeter value of farinogram increased as the amount of applied nitrogen increased. “Nishinokaori” had lower dough development time, valorimeter value of farinogram and extensogram characteristics than “Minaminokaori”. The volume-to-weight ratio of loaf increased when 4 g m-2 nitrogen was topdressed in “Minaminokaori”, but only slightly in “Nishinokaori”. “Nishinokaori” was considered to have a lower gluten index and sedimentation value, and therefore it had a lower quality of gluten than “Minaminokaori”. Bread score tended to be superior when the amount of applied nitrogen was increased, and the multiple regression analysis showed a large contribution of valorimeter value and protein content of the 60% extraction flour to bread score. Comparison of the variance component between the amount of nitrogen topdressing at anthesis and variety indicated that the protein content of 60% extraction flour greatly varied with the amount of topdressing, and that physical dough characteristics and the volume-to-weight ratio of loaf greatly varied with the variety.

【 授权许可】

Unknown