1987～1989年在黑龙江省农业科学院进行的有机肥与化肥配合施用对小麦面包烘焙品质影响的定位试验结果表明:在施氮磷化肥(磷刚二铵)187.5kg/hm~2的基础上配合施用16500kg/hm~2绿肥(草木栖)鲜草、8250kg/hm~2玉米秸和45000kg/hm~2有机肥(马粪和鸡粪),①面粉的吸水率较空白对照提高0.2％～0.6％。②面团形成时间较空白对照提高1～2.5分,面团稳定时间较对照提高0.5～2分。③马粪、化肥单施沉降值都较对照降低,而化肥与有机肥配合则提高2～6ml。④除N、P与马粪配合降低小麦籽粒干、湿面筋外,其余的处理都增加其含量,幅度在0.8％左右。⑤在试验的7个处理中除马粪单施。化肥与马粪配合面包整体评分低于对照外,其它有机物料与化肥配施处理面包评分高于对照5.5～9.5分。 The experimental results of the effect of organic manure and chemical fertilizer on wheat bread baking quality from 1987 to 1989 in Heilongjiang Academy of Agricultural Sciences showed that on the basis of 187.5kg / hm ~ 2 nitrogen and phosphorus fertilizer The application of 16500kg / hm ~ 2 green manure, herbicide 8250kg / hm ~ 2 and 45000kg / hm ~ 2 organic manure (horse manure and chicken manure) increased the water absorption of flour by 0.2% ~ 0.6 %. ② dough formation time increased by 1 to 2.5 points compared with the blank, dough stability time increased by 0.5 to 2 points compared with the control. ③ horse manure, fertilizer single sedimentation values ​​were lower than the control, and fertilizer and organic fertilizer with the increase of 2 ~ 6ml. ④ In addition to N, P with horse manure to reduce wheat grain dry, wet gluten, the rest of the treatment increases its content, the rate of about 0.8%. ⑤ In the test of seven treatments in addition to horse manure alone facilities. Fertilizer and horse manure with bread overall score lower than the control, other organic materials and fertilizer processing bread score higher than the control 5.5 to 9.5 points.