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| 小麦品质指标与面团流变学特性指标的相关性分析 | |
| 引用本文： | 尹成华,王亚平,路辉丽,胡纪鹏,秦学磊,贾涛. 小麦品质指标与面团流变学特性指标的相关性分析[J]. 河南工业大学学报(自然科学版), 2012, 33(4): 41-44 |
| 作者姓名： | 尹成华 王亚平 路辉丽 胡纪鹏 秦学磊 贾涛 |
| 作者单位： | 1. 河南省粮油饲料产品质量监督检验站,河南郑州,450008 2. 郑州职业技术学院,河南郑州,450121 3. 河南省粮食科学研究所有限公司,河南郑州,450008 4. 郑州市质量技术监督检验测试中心,河南郑州,450000 |
| 基金项目： | 现代农牧业产业技术体系建设专项资金(CARS-03) |
| 摘 要： | 选取安徽、河北、河南、江苏、山东5个省的小麦样品244份,测定了样品品质指标和粉质拉伸特性指标,并进行了相关性分析.结果表明:硬度指数与面团吸水率、延伸度、拉伸面积达到极显著正相关;容重与面团吸水率极显著正相关,与弱化度极显著负相关；千粒重与面团粉质和拉伸特性的相关性均达到极显著；降落数值与面团吸水率和形成时间极显著正相关;粗蛋白质含量和湿面筋含量与面团吸水率以及面团拉伸特性各指标均存在极显著相关性；除面筋指数与延伸度相关性不显著外,沉降值和面筋指数与面团粉质特性以及拉伸特性各指标均存在极显著相关性. |
| 关 键 词： | 小麦 品质指标 流变学特性指标 相关性 |
CORRELATION ANALYSIS OF WHEAT QUALITY INDEX AND DOUGH RHEOLOGICAL PROPERTY INDEX |
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| YIN Cheng-hua , WANG Ya-ping , LU Hui-li , HU Ji-peng , QIN Xue-lei , JIA Tao. CORRELATION ANALYSIS OF WHEAT QUALITY INDEX AND DOUGH RHEOLOGICAL PROPERTY INDEX[J]. Journal of Henan University of Technology Natural Science Edition, 2012, 33(4): 41-44 | |
| Authors: | YIN Cheng-hua WANG Ya-ping LU Hui-li HU Ji-peng QIN Xue-lei JIA Tao |
| Affiliation: | 1.Grain and Feed Quality Supervision and Inspection Station of Henan Province,Zhengzhou 450008,China;2.Zhengzhou Vocational and Technical College,Zhengzhou 450121,China;3.Henan Food Science Institute Co.,Ltd.,Zhengzhou 450008,China;4.Zhengzhou Quality Supervision,Inspection and Testing Center,Zhengzhou 450000,China) |
| Abstract: | In this paper,we selected 244 wheat samples from Anhui,Hebei,Henan,Jiangsu,and Shandong province,determined the quality index and the fariograph and extensograph property indexes,and carried out correlation analysis.The results showed that hardness index had extremely significant positive correlation with water absorption rate,extensibility and extension area of dough;bulk density had extremely significant positive correlation with water absorption rate of dough,and had extremely significant negative correlation with the degree of softening;1000-grain weight had extremely significant correlation with the fariograph and extensograph property of dough;falling number had extremely significant positive correlation with water absorption rate and formation time of dough;crude protein content and wet gluten content had extremely significantly correlation with the water absorption rate and extensograph property indexes of dough;gluten index had no significant correlation with extensibility;and sedimentation value and gluten index had extremely significant correlation with each index of the fariograph and extensograph properties of dough. |
| Keywords: | wheat quality index dough rheological property index correlation |
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