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为了解氮硫肥对小麦品质性状的影响，以小麦品种西农9718和陕农138为材料，在大田条件下设定9种不同水平氮硫肥组合做基肥处理，分析其对籽粒品质、蛋白质品质、淀粉品质、粉质参数和拉伸参数的影响。结果表明，不同处理对籽粒品质、黏度参数的影响较小，对蛋白质品质及面团粉质参数、拉伸参数的影响较大。氮施用量的增加以及无氮（N₀）和低氮（N₁₁₅）条件下硫施用量的增加，均可提高面粉粗蛋白含量，适宜的氮施用量对沉淀值和湿面筋含量有利。在推荐氮施用量条件下，施硫处理可延长面团形成时间，降低面团稳定时间和拉伸阻力、最大拉伸阻力。西农9718对肥力的响应较为敏感，更适合高肥条件种植；陕农138的品质性状在不同处理间表现较为稳定，宜栽范围较广。

英文摘要:

In order to test the effects of nitrogen and sulfur fertilizer on wheat quality properties, wheat varieties Xinong9718 and Shaannong138 were grown at 9 treatments of different combination of nitrogen and sulfur fertilizer, the effects of nitrogen sulfur on wheat kernel quality, protein quality, starch quality, farinograms and extensograms were analysed. The results indicated that fertilization had little influence on kernel quality and viscosity parameters, but had a great influence on flour protein quality, farinograms and extensograms of dough. Either increasing nitrogen application or improving sulfur application at none or low level of nitrogen（N₀&N₁₁₅）could promote crude protein content of wheat flour, a proper amount of nitrogen application was favorable to sedimentation value and wet gluten content. Sulfur fertilizer could elongate the development time of dough, while reducing the stability time, resistance and maximum resistance of dough in the suggested nitrogen level. Xinong 9718 was sensitive to fertilization, so it was suitable for cultivating in high fertilization level. But Shaannong 138 was stable among the treatments of fertility, so it had a wide suitable scope of cultivation.

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