| 应用灰色关联分析对麦谷蛋白各组分含量与小麦面包烘烤品质指标间关系的探讨 |
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| 引用本文： | 史本广,周晔.应用灰色关联分析对麦谷蛋白各组分含量与小麦面包烘烤品质指标间关系的探讨[J].河南工业大学学报(自然科学版),1990(4). |
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| 作者姓名： | 史本广 周晔 |
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| 作者单位： | 郑州粮食学院基础部
(史本广)，郑州粮食学院教务处(周晔) |
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| 摘 要： | 本文应用灰系统理论中的关联分析方法,初步探讨了麦谷蛋白各组分含量与面包烘烤品质指标间的关系。文中将面包烘烤品质中的面包评分,面包体积,评价值三项指标作为母因素,讨论了与其它11项指标的联系密切程度,不仅验证了剩余蛋白含量可以作为评价小麦面包烘烤品质的重要指标,同时得出了评价面包烘烤品质的其它几个指标的重要程度。
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| 关 键 词： | 关联度 关联矩阵 麦谷剩余蛋白 品质指标 |
A Probe into the Relationship Between the Components Contents of Glutenin and Baking Quality Targets of Bread from Wheat Flour by Related Analysis of Pale System |
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| Shi Benguang.A Probe into the Relationship Between the Components Contents of Glutenin and Baking Quality Targets of Bread from Wheat Flour by Related Analysis of Pale System[J].Journal of Henan University of Technology Natural Science Edition,1990(4). |
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| Authors: | Shi Benguang |
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| Affiliation: | Shi Benguang ( Department of Basic Courses ) Zhou Ye ( Dean's Office ) |
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| Abstract: | A preliminary probe has been made into the relationship between components contents of glutenin and baking quality targets of bread by related analysis in this paper. Three targets, marking of bread, volumn of bread and evaluation of bread are taken as reference factors and their relationship with other eleven targets is discussed. It is not only proved that surplus glutenin content may be the important target for evaluation of baking quality of wheat flour bread, but importance of other targets for evaluation of baking quality of wheat flour bread is also cleared. |
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| Keywords: | relationship related rectangular array surplus glutenin quality targets |
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