Effects of water deficit and different nitrogen fertilizer treatments on the quality of wheat for Chinese fresh white noodles and steamed bread and the composition of storage proteins

Li Mengfei; Deng Xiong; Xu Xuexin; Liu Nannan; Wang Zhimin; Yan Yueming

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Effects of water deficit and different nitrogen fertilizer treatments on the quality of wheat for Chinese fresh white noodles and steamed bread and the composition of storage proteins

机译：水赤字与不同氮肥治疗对中国新鲜白面和馒头粒子料和贮藏蛋白组成的影响

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来源
《Journal of the Science of Food and Agriculture》 |2019年第14期|共13页
作者
Li Mengfei; Deng Xiong; Xu Xuexin; Liu Nannan; Wang Zhimin; Yan Yueming;
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作者单位

College of Life ScienceCapital Normal UniversityBeijing China;

College of Life ScienceCapital Normal UniversityBeijing China;

Hubei Collaborative Innovation Center for Grain Industry (HCICGI)Yangtze UniversityJingzhou China;

College of Life ScienceCapital Normal UniversityBeijing China;

College of AgronomyChina Agricultural UniversityBeijing China;

College of Life ScienceCapital Normal UniversityBeijing China;

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原文格式 PDF
正文语种 eng
中图分类农业科学;
关键词
bread wheat; water deficit; N‐fertilizer; CFWN; NCSB; storage proteins;

机译：面包小麦;水赤字;氮肥;CFWN;NCSB;储存蛋白质;

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专利

1. Effects of water deficit and different nitrogen fertilizer treatments on the quality of wheat for Chinese fresh white noodles and steamed bread and the composition of storage proteins [J] . Li Mengfei, Deng Xiong, Xu Xuexin, Journal of the Science of Food and Agriculture . 2019,第14期

机译：水赤字与不同氮肥治疗对中国新鲜白面和馒头粒子料和贮藏蛋白组成的影响
2. Effects of water deficit on breadmaking quality and storage protein compositions in bread wheat ( fi xmlns="http://www.wiley.com/namespaces/wiley">Triticum aestivum/fi>Triticum aestivum L.) [J] . Zhou Jiaxing, Liu Dongmiao, Deng Xiong, Journal of the Science of Food and Agriculture . 2018,第11期

机译：水赤字对面包小麦面包制造质量和储存蛋白组合物的影响（＆ fi xmlns =“http://www.wiley.com/namespaces/wiley”> triticum aestivum＆ / fi> triticum aestivum l.）
3. Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles [J] . Guo Qi, He Zhonghu, Xia Xianchun, Cereal Chemistry . 2014,第6期

机译：小麦淀粉颗粒大小分布对Chinese头和生白面条品质的影响
4. A DYNAMIC MODEL OF THE EFFECTS OF NITROGEN FERTILIZATION, WATER DEFICIT, AND TEMPERATURE ON GRAIN PROTEIN LEVEL AND COMPOSITION FOR BREAD WHEAT (TRITICUM AESTIVUM L.) [C] . P. Martre, J. R. Porter, P. D. Jamieson, International Workshop on Gluten Proteins . 2004

机译：氮肥，水缺水和温度对面包小麦籽粒蛋白水平和组成的动态模型（Triticum Aestivum L.）
5. Effects of wheat endosperm protein content and composition on white noodle quality. [D] . Wang, Chun. 2003

机译：小麦胚乳蛋白质含量和组成对白面条品质的影响。
6. Effects of γ-irradiation on the quality changes of fresh noodles prepared from wheat cultivated with N-fertilization treatments [O] . Na-Young Lee, Chon-Sik Kang, Hak-Sin Kim 2017

机译：γ辐照对氮肥处理小麦鲜面条品质变化的影响
7. Fertilizer Nitrogen Utilization Rate and Contribution Ratio of Nitrogen from Soil in the Grain Protein Content of the Wheat Cultivar “ChikushiW2” for Chinese Noodles [O] . Tomomichi Ishimaru, Masato Araki, Takuya Araki, 2016

机译：小麦品种“Chikushiw2”籽粒蛋白质含量从土壤中氮素利用率和氮的贡献比

Effects of water deficit and different nitrogen fertilizer treatments on the quality of wheat for Chinese fresh white noodles and steamed bread and the composition of storage proteins

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