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Effects of different fertilization treatments on the physicochemical and noodle-making properties of Korean winter wheat cultivars

机译：施肥处理对韩国冬小麦品种理化和面条特性的影响。

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摘要

Changes in the quality of white salted noodles prepared with different types of Korean winter wheat were examined. Crude protein and amylose contents of various wheat cultivars ranged from 7.17 to 9.97 and 24.78 to 29.37%, respectively. The water holding capacities of Jokyung with base N-fertilizer (NF) and Keumkang with 40% increased NF compared with NF at the supplementary manuring (SM) were 95.70 and 70.69%, respectively. The dry gluten content of the Keumkang with 20% increased NF compared with SM at the panicle initiation stage (PS) was 12.5%, and the final viscosities of several cultivars with NF, PS, and SM did not differ. PS treatment increased the thickness of the noodle sheet, and the hardnesses of cooked noodles prepared using Goso, Baekjoong, Younbaek, and Keumkang wheat with PS or SM treatment were increased. The thickness was strongly positively correlated with dry gluten content (DG) and water binding in wet gluten. In order to improve the quality of fresh noodles, wheat flour prepared using Hojung, Goso, and Baekjoong cultivars under PS cultivation condition or wheat flour with higher protein content, DG contents, and WBG should be used.
机译：研究了用不同类型的韩国冬小麦制成的白色盐面条的质量变化。不同小麦品种的粗蛋白和直链淀粉含量分别为7.17至9.97和24.78至29.37％。与补充肥（SM）相比，与基本肥相比，Jokyung的基本氮肥（NF）和Keumkang的持水量分别为95.70％和70.69％。在穗开始阶段（PS），与SM相比，NF增加20％的Keumkang的干面筋含量为12.5％，并且几种具有NF，PS和SM的品种的最终粘度没有差异。 PS处理增加了面条的厚度，并且使用Goso，Baekjoong，Younbaek和Keumkang小麦通过PS或SM处理制备的煮熟面条的硬度增加了。厚度与干面筋含量（DG）和湿面筋中的水分结合密切相关。为了提高新鲜面条的质量，应使用在PS栽培条件下使用Hojung，Goso和Baekjoong品种制备的小麦粉，或者使用蛋白质含量，DG含量和WBG较高的小麦粉。

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