| 面粉品质与面条产出率的相关性分析 |
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| 引用本文： | 马玉峰,姜培彦,郑隆钰.面粉品质与面条产出率的相关性分析[J].粮食与食品工业,2010,17(5):19-21. |
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| 作者姓名： | 马玉峰 姜培彦 郑隆钰 |
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| 作者单位： | 郑州海嘉食品有限公司,郑州,450004 |
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| 摘 要： | 研究了不同品质面粉的常规指标及品质指标对面条产出率的影响,试验发现面筋含量、面筋指数、面粉稳定时间和能量与面条产出率成正相关。相关性分析显示:其相关系数分别达到0.792、0.860、0.949和0.991。
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| 关 键 词： | 面筋 面筋指数 稳定时间 出率 相关性分析 |
Correlative analysis between wheat flour quality and output of noodles |
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| Ma Yufeng,Jiang Peiyan,Zheng Longyu.Correlative analysis between wheat flour quality and output of noodles[J].Cereal and Food Industry,2010,17(5):19-21. |
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| Authors: | Ma Yufeng Jiang Peiyan Zheng Longyu |
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| Affiliation: | (Zhengzhou Haijia Food Co. ,Ltd Zhengzhou 450004) |
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| Abstract: | on the o dex, sta relation utput bility Effect of the routine, farinaceous and extensible index of different quality of flour of noodles were studied. The results demonstrate that gluten content, gluten intime and energy show positive correlation with the output of noodles, and the corcoefficient are 0. 792, 0. 860,0. 949, 0. 991. |
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| Keywords: | gluten gluten index stability time output correlative analysis |
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