基于主成分小米-小麦混合粉面团流变学特性综合评价

选择13个品种小米粉按照0~35%比例与小麦粉混合,通过对小米-小麦混合粉面团粉质特性和拉伸特性分析,基于主成分建立了混合粉面团流变学特性综合评价模型。结果表明,随着小米粉添加比例的增加,小米-小麦混合粉面团综合主成分值逐渐下降;主成分分析提取2个主成分,累计方差贡献率为85.21%;综合主成分值越高,小米-小麦混合粉面团流变学特性越好。豫谷18、白谷、冀谷19适宜制作高筋粉类食品;112和113综合主成分值最低,流变学特性较差,较适宜制作低筋类食品;当小米粉添加量超过15%时,除白谷、豫谷18这两个品种之外,其余品种综合主成分值均为负值,小米-小麦混合粉面团品质显著降低。

Rheological properties of wheat dough added millet flour based on principal component analysis method

13 kinds of millet flour was selected for being mixed with the wheat flour according to the proportion of 0%~35%. The comprehensive evaluation model was established by analyzing the farinographical properties and tensile properties of dough made by millet and wheat mixed flour based on the principal component.The results showed that the principal component value of dough made by millet and wheat mixed flour decreased with increasing the proportion of millet flour.The cumulative variance rate of two principal components screened out from principal component analysis reached 85.21%. The higher the comprehensive principal component value was the better the rheological properties of dough made by millet and wheat mixed flour are.Yugu 18 Baigu and Gigu19 were suitable for making high-tensile foods. However,113 and 112 were suitable for making low gluten foods due to the low principal components value and poor rheological characteristics. The comprehensive values of other principal components were negative except Baigu and Yugu 18,and the quality of dough made by millet and wheat mixed flour was obviously lowered when the proportion of millet flour was more than 15%.