【摘要】 选取小麦样品244份,测定了样品品质指标和粉质拉伸特性指标,并分别以面团稳定时间、拉伸面积、最大拉伸阻力为因变量,以硬度指数、容重、千粒重、沉降值、降落数值、蛋白质含量、湿面筋含量、面筋指数为自变量,进行了多元回归分析。结果表明,降落数值、蛋白质含量和湿面筋含量与面团稳定时间、拉伸面积、最大拉伸阻力的偏相关性均不显著;容重与稳定时间偏相关显著正相关;硬度指数与拉伸面积、最大拉伸阻力偏相关显著正相关;沉降值、面筋指数与稳定时间、拉伸面积、最大拉伸阻力的偏相关极显著正相关;千粒重与稳定时间、拉伸面积、最大拉伸阻力的偏相关极显著负相关。更多还原

【Abstract】 244 wheat samples were selected from five provinces,Anhui,Hebei,Henan,Jiangsu and Shandong.The quality indexes and the dough rheological characters(farinograph and extensograph) were determined and studied by multiple regression analysis with hardness index,bulk density,thousand-grain weight,sedimentation value,falling number,protein content,wet gluten content and gluten index as independent variables.The results showed that partial correlations were not significant between falling number,protein content,wet gluten content and dough stability time,extensograph area,maximum resistance.There were significant positive partial correlations between bulk density and stability time.There were significant positive partial correlations between hardness index and extensograph area,maximum resistance.The extreme significant positive partial correlations were existed between sedimentation value,gluten index and the stability time,extensograph area,maximum resistance.The extreme significant negative partial correlations were existed between the thousand-grain weight and the stability time,extensograph area,maximum resistance.更多还原