小麦粉面包烘烤品质指标的研究 Ⅰ.逐步回归分析筛选关键性指标

本实验应用逐步回归方法研究了河南50个小麦品种(系)的面包烘烤品质各指标间的关系,结果表明:面包评分、体积和比容均是评价面包品质优劣的综合性指标。和体积,比容相比较,以面包评分和烘烤品质各指标建立的回归方程具有更高的F值,复相关系数也较高。用面包评分代表面包烘烤品质可能较体积和比容更可靠更稳定。面包评分可看作是评价值和粉力二者综合作用的结果。

Studies on the Quality Index of Flour Bread Baking I. Stepwise Regression Analysis on Selecting the Key Index

The relationships Between the indexes of bread baking qualilies of 50 wheat cultivars ( lines )grown in Henan province are studied by means of stepwise regression method in this experiment. The results are as follows, the Stepwise regression equations are established respectively between dependent variables (bread mark, Volume and specific Volume ) and bread baking qualities ( quantitative characters of protein, flour qualities, rheological properties of dough, sedimentation value and the Combination score of HMW glutenin subunits ) . Based on the biggest of the high significant F -value of equations and multiple correlation coefficient between bread mark and the quality of bread baking, it was suggesed that bread mark could be the most reliable and stable index in judging bread baking quality. Bread mark could be mainly determined by the score of flour and the energy of dough, which were respectively the most important characters of flour qualities and rheological propeties of dough. It seemed that the other quality traits did not play an important role to bread mark.