小麦品质指标与面团流变学特性的相关和多元回归分析  

Correlation and Multiple Regression Analysis of Wheat Quality Indexes and Dough Rheological Properties

作　　者：要燕杰 高翔[1,2] 李晓燕[1,2] 吴丹[1] 陈其皎[1,2] 董剑[1,2] 赵万春[1,2] 陈良国[1,2] 石引刚[1,2] 李学军[1] 

机构地区：[1]西北农林科技大学农学院,陕西杨凌712100 [2]陕西省小麦工程技术研究中心,陕西省小麦新品种培育工程研究中心,陕西杨凌712100

出　　处：《华北农学报》2013年第S1期147-154,共8页Acta Agriculturae Boreali-Sinica

基　　金：国家自然科学基金项目(31101138);西北农林科技大学高校基本科研业务费项目(QN2012003);西北农林科技大学博士科研启动基金项目(2010BSJJ033);国家现代农业产业技术体系专项(CARS-3-2-47)

摘　　要：选取96份小麦品种(系),测定样品的品质指标和粉质拉伸特性指标。相关分析表明:千粒质量与面团稳定时间呈显著负相关,与延伸度呈极显著正相关,与其他流变学指标相关不显著;容重与面团稳定时间呈负相关,与面团形成时间呈正相关,均未达到显著标准,而与其他流变学特性指标相关不显著;蛋白质含量、湿面筋含量和沉降值品质指标与面团稳定时间、形成时间、延伸度、最大抗延阻力和拉伸面积流变学特性指标均呈极显著正相关。分别以面团稳定时间、形成时间、延伸度、最大抗延阻力、拉伸面积为因变量,以千粒质量、容重、蛋白质含量、湿面筋含量、沉降值为自变量,进行多元回归分析。回归分析表明:千粒质量与面团稳定时间达极显著负相关,与延伸度、拉伸面积达极显著正相关;容重与面团形成时间、延伸度和拉伸面积达极显著正相关;蛋白质含量与面团稳定时间、形成时间、延伸度和拉伸面积达极显著正相关;湿面筋含量与稳定时间达极显著正相关;沉降值与面团形成时间、延伸度、最大抗延阻力和拉伸面积均达极显著正相关。In this paper,The quality indexes and the dough rheological property( farinograph and extensog-raph) were determined from 96 wheat varieties( strains) .The results of correlation analysis showed that 1000-kernel mass was significantly negative correlation with stability time,and significantly positive correlation with extensibility;Test weight was negative correlation with stability time,and positive with development time,and not significant correlation with other dough rheological property index;Protein content, wet gluten content and sedimentation value had extremely significantly positive correlation with all dough rheological property index . The results of multiple regression analysis showed that extremely significant negative correlation was observed between 1000-kernel mass and stability time,and extremely significant positive with extensibility and extension area;Test weight were extremely significant positive correlation with development time,extensibility,extension area;Positive correlation between protein content and stability time,development time,extensibility and exten-sion area were extremely significant;Wet gluten content was extremely significant positive correlation with sta-bility time;Sedimentation value was extremely significant positive correlation with all dough rheological charac-ters index besides stability time.

关 键 词：小麦 品质指标 流变学特性 相关性 多元回归 

分 类 号：S512.1[农业科学—作物学]