【摘要】 以各种小麦粉为原料,通过试验显示粉质质量指数与标准评价指标间的关系。验证结果表明,粉质质量指数与评价值有较好的正相关性(r=0.867),与面团稳定性有良好的正相关性(r=0.988),与软化度存在一定的负相关性,与面团形成时间亦有较好的正相关性(r=0.816)。特别指出的是,试验发现,粉质质量指数与评价值之间的差异主要是因为粉质质量指数与面团稳定性间的正相关性明显强于评价值与面团稳定性间的正相关性,而评价值则更多地受到面团形成时间的影响。与评价值相比,粉质质量指数较少地受到面团形成时间的影响,能够更好地反映小麦粉的物理品质。更多还原

【Abstract】 Studies were carried out to relate th e Farinograph Quality Number(FQN)to the usual wheat flour quality characteristics.The results of correlation detection of FQN and other characteristics were shown as follows:there are good corr elations between FQN and Valorimete r value(r =0.867),dough stability(r =0.988),dough development time (r =0.816).The FQN was better than Valorimeter value to express the wheat flour quality.更多还原