| 杨联芝,孙伟,张剑.小麦粉品质性状与速冻油条品质指标的关系[J].中国粮油学报,2013,28(9):15- |
| 小麦粉品质性状与速冻油条品质指标的关系 |
| The Relationship between the Property Parameters of Wheat Flour and Quality Characteristics of Quick-frozen Youtiao |
| 投稿时间：2012-11-27 修订日期：2013-02-11 |
| DOI： |
| 中文关键词: 小麦粉 油条 品质 回归分析 通径分析 |
| 英文关键词:wheat flour Quick frozen Youtiao quality linear regression analysis path analysis |
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| 摘要点击次数: 1706 |
| 全文下载次数: 16 |
| 中文摘要: |
| 为了全面科学地评价小麦粉的性能指标对速冻油条加工品质的影响,选取了河南省20种不同的商品小麦粉并对其性能指标和制作油条的品质进行了全面测定,采用相关分析、多元回归分析和通径分析方法对小麦粉品质性状与速冻油条品质之间的关系进行分析。相关性分析表明：小麦粉中灰分含量、湿面筋含量、粉质拉伸指标、直链与支链淀粉均与速冻油条的品质指标间的相关性达到了显著(P<0.05)或极显著(P<0.01)水平；根据多元回归分析和通径分析得出灰分、湿面筋含量、稳定时间、弱化度、拉伸阻力、直链淀粉含量、直支比、色度L值为影响速冻油条品质的主要因素。优质速冻油条用小麦粉的关键指标推荐范围为灰分小于0.55%、湿面筋含量为31.5 %~35.7 %、稳定时间5.2 min~8.8 min、弱化度41.2Bu~64.2Bu、拉伸阻力378Eu ~530Eu、直链淀粉含17.2%~23.7%、直支比0.315~0.545、色度L值93.43~94.62。 |
| 英文摘要: |
| In order to achieve a comprehensive evaluation on making characteristics of Qucik frozen Youtiao, the property parameters of 20 kinds of wheat flour in Henan province were measured and the quality characteristics of Quick frozen Youtiao made from them were determined. Along with this, correlation analysis, regression analysis and path analysis were employed to analyze the effects of wheat flour properties on the quality of Quick frozen Youtiao. The result of correlation analysis showed that the effects of ash content, wet gluten content, water-absorption ratio, development time, stability time, softening degree, resistance to extension, maximum resistance, extension rate, extensograph energy, amylase(AM) content and amylopectin(AP) content on the quality of Quick frozen Youtiao were significant(p<0.05) or extremely significant(p<0.01). The results of multiple regression analysis and path analysis showed that ash content, wet gluten content, stability time, softening degree, resistance to extension, amylase(AM) content, AM/AP, L were the most important factors that affect the quality of Quick frozen Youtiao. The appropriate ranges of important flour traits for making high-quality Quick frozen Youtiao were suggested as follows: ash content less than 0.55%, wet gluten content 31.5%－35.7%, stability time 5.2min－8.8 min, softening degree 41.2－64.2 BU, resistance to extension 378－530 EU, amylase(AM) content 17.2%－23.7%, AM/AP 0.315－0.545, L* 93.4－94.6. |
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