馒头品质与小麦品质指标相关性分析  

Correlation Analysis of Relationship Between Quality Index of Steamed Bread and Wheat Quality

作　　者：李梦琴[1] 任红涛[1] 张剑[1] 冯志强[1] 王彩霞[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《河南农业大学学报》2007年第3期318-321,337,共5页Journal of Henan Agricultural University

基　　金：河南省科技公关项目(062410003)

摘　　要：对所选32个小麦品种进行了品质测定,在此基础上进行馒头制作和品质评定,分析了小麦各品质指标与馒头品质的相关性,采用回归分析法建立了馒头总评分与小麦品质指标的回归方程,确定了影响馒头总评分的小麦品质指标是小麦面团的形成时间、最大拉伸阻力、降落数值和最高粘度.This article studied the wheat quality of 32 cultivars by making and evaluating the performance of steamed bread, then with the help of regression analysis analyzed the correlation of wheat quality indexes and the performance of steamed bread, and established the regression equations. The results indicated that the dough-forming time, the maximum of resistance to extension, falling number and peak viscosity were key indexes of affecting the total score of steamed bread .

关 键 词：小麦品质 馒头品质 相关性分析 

分 类 号：TS202[轻工技术与工程—食品科学]