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评价营养品质的指标是籽粒的蛋白质和氨基酸的含量,蛋白质含量高则营养品质好。不同食品要求不同的面粉品质,烘烤品质面包要求面粉的蛋白质和面筋的含量高,品质好,才能烘烤出体积大,松软有弹性的优质面包。优质栽培氮素化肥的施用量和施用期,对小麦蛋白质组分的质量和数量以及麦谷蛋白与醇溶蛋白的比值密切相关。
Evaluation of nutritional quality indicators of grain protein and amino acid content, high protein content is good nutritional quality. Different foods require different flour quality, baking quality bread flour and protein requirements of high gluten content, good quality, in order to bake out large, soft and flexible high-quality bread. The quality and quantity of protein components of wheat and the ratio of glutenin to gliadin were closely related to the amount and period of application of nitrogen fertilizer.