| 小麦品质性状影响速冻饺子品质的通径分析 |
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| 引用本文： | 张剑,李梦琴,任红涛,冯志强.小麦品质性状影响速冻饺子品质的通径分析[J].河南工业大学学报(自然科学版),2006,27(6):47-50. |
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| 作者姓名： | 张剑 李梦琴 任红涛 冯志强 |
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| 作者单位： | 河南农业大学,食品科学技术学院,河南,郑州,450002 |
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| 摘 要： | 对北方小麦20个品种的综合理化指标与粉质指标进行了测定分析，并进行了制作速冻饺子实验，研究小麦各理化、粉质指标与速冻饺子质量之间的关系．相关分析结果表明，湿面筋含量、蛋白质含量、沉降值、形成时间、稳定时间与弱化度为影响速冻饺子质量的主要因素；在相关分析的基础上对6个因素进行了通径分析，结果表明，湿面筋含量与面团稳定时间对速冻饺子的质量影响最大．
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| 关 键 词： | 小麦品质 速冻饺子 通径分析 相关分析 |
| 文章编号： | 1673-2383(2006)06-0047-04 |
| 修稿时间： | 2006年5月18日 |
THE PATH ANALYSIS OF THE EFFECT OF WHEAT PROPERTIES ON THE QUALITY OF QUICK-FROZEN DUMPLINGS |
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| ZHANG Jian,LI Meng-qin,REN Hong-tao,FENG Zhi-qiang.THE PATH ANALYSIS OF THE EFFECT OF WHEAT PROPERTIES ON THE QUALITY OF QUICK-FROZEN DUMPLINGS[J].Journal of Henan University of Technology Natural Science Edition,2006,27(6):47-50. |
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| Authors: | ZHANG Jian LI Meng-qin REN Hong-tao FENG Zhi-qiang |
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| Abstract: | In order to study the relationship between the quality of wheat and the quality of quick-frozen dumplings,the dough physical and chemistry characters of 20 varieties of wheat from north china were analyzed.The results showed that the content of wet gluten and the content of protein and the development time and the stability time are the main factors to affect the quality of the quickfrozen dumplings.The path analysis results showed that the content of the wet gluten and the stability time of dough are the most important factors to affect the quality of quick-frozen dumplings. |
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| Keywords: | wheat properties quick-frozen dumplings path analysis correlation analysis |
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