通过田间试验和室内分析研究氮肥用量对安农9192 面包小麦加工品质的影响。结果表明, 该品种的优良性状要在较高氮肥用量下才能较充分表达。氮肥用量 (N) 为270～360 kg/hm 2 的处理, 面粉蛋白质和面筋含量及沉降值均比270kg/hm 2 以下处理的高, 粉质仪测定的评价值达58～64 分, 拉伸仪测定的R5/E为4.1～3.1, 曲线面积超过250 cm 2, 面包体积达810～815 m L, 比容5.3～5.4 m L/g, 面包烘焙质量评分超过92.0 分。 Effects of nitrogen rates on the processing quality of bread wheat in Annong 9192 were studied by field experiments and laboratory analysis. The results showed that the fine traits of this variety should be fully expressed under the high nitrogen application rate. The nitrogen content (N) was 270-360 kg / hm 2, the protein and gluten content and the sedimentation value of the flour were both higher than those under 270kg / hm 2, and the evaluation value of the powdery mildew instrument was 58-64. The elongation The measured R5 / E ranged from 4.1 to 3.1, with a curve area of ​​over 250 cm 2, a bread volume of 810 to 815 m L, a specific volume of 5.3 to 5.4 m L / g, and a bakery quality score of over 92.0.