| 小麦粉特性对油条品质的影响 |
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| 引用本文： | 张剑,张杰,马艳兵,李梦辉.小麦粉特性对油条品质的影响[J].食品科学,2011,32(21):137-141. |
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| 作者姓名： | 张剑 张杰 马艳兵 李梦辉 |
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| 作者单位： | 1.河南农业大学食品科学技术学院
2.河南工业大学粮油食品学院 |
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| 摘 要： | 为了全面科学地评价小麦粉的油条加工性能，测定河南省20种不同小麦粉的品质和制成油条的相关性能，采用相关分析、多元回归分析和通径分析方法对小麦粉品质性状与油条品质之间的关系进行分析。相关性分析表明：小麦粉中湿面筋含量、吸水率、稳定时间、弱化度、拉伸阻力、延伸度、最大拉伸阻力、延伸比、吹泡面团涨力和面团能量10项指标与比容、色泽、组织结构等油条品质指标的相关性显著(P＜0.05)或极显著(P＜0.01)；根据多元回归分析和通径分析得出灰分、湿面筋含量、吸水率、稳定时间、弱化度、拉伸阻力、延伸比、吹泡面团涨力为影响油条品质的主要因素。优质油条用小麦粉的关键指标推荐范围为灰分小于0.55%，湿面筋29.1%～35.3%、吸水率61.5%～64.7%、稳定时间4.4～7.2min、弱化度42.7～70.5FU、拉伸阻力346.6～525.4BU、拉伸比例2.1～3.9、吹泡面团涨力71.4～105.4mm水柱。
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| 关 键 词： | 小麦粉 油条 相关分析 回归分析 通径分析 |
| 收稿时间： | 2018-06-20 |
Effect of Wheat Flour Properties on the Quality of Youtiao(Chinese Fried Breadstick) |
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| ZHANG Jian,ZHANG Jie,MA Yan-bing,LI Meng-hui.Effect of Wheat Flour Properties on the Quality of Youtiao(Chinese Fried Breadstick)[J].Food Science,2011,32(21):137-141. |
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| Authors: | ZHANG Jian ZHANG Jie MA Yan-bing LI Meng-hui |
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| Affiliation: | (1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China；
2. College of Food Science and Technology, Henan University of Technology, Zhengzhou 450052, China) |
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| Abstract: | In order to achieve a comprehensive evaluation of Youtiao-making characteristics of wheat flour,the property parameters of wheat flour from 20 cultivars grown in Henan province,China and the quality characteristics of Youtiao made from them were determined.Along with this,correlation analysis,multiple regression analysis and path analysis were employed to analyze the effects of wheat flour properties on Youtiao quality.The result of correlation analysis showed that the effects of wet gluten content,water-ab... |
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| Keywords: | wheat flour Youtiao correlation analysis linear regression analysis path analysis |
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