小麦粉理化特性与面条评分相关性的研究  

Study on the Correlation Between Noodle Quality and the Physico-Chemical Properties of Wheat Flour

作　　者：张智勇[1,2] 王春[1] 孙辉[2] 姜薇莉[2] 常柳[2] 陈瑶[2] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]国家粮食局科学研究院,北京100037

出　　处：《中国粮油学报》2012年第9期10-15,共6页Journal of the Chinese Cereals and Oils Association

基　　金：质检行业公益性研究专项(201110259)

摘　　要：收集了全国222个小麦样品,研究小麦粉的RVA快速黏度测定仪参数、降落数值、面筋含量和指数、沉降值等与面条感官评分的相关性。相关性统计分析结果表明:RVA快速黏度仪参数和降落数值与面条感官评价显著相关。对数据进行通径分析,研究各指标对面条总分评价的直接和间接影响。根据所测数据建立多元线性回归方程,面条评价总分y=53.855 80+5.322 09X1-0.120 06X2-0.009 11X3+0.003 93X4,其中X1为峰值时间,X2为面筋含量,X3为回生值,X4为最低黏度,表明淀粉性状特征指标和面筋含量均对面条评分有显著贡献。The parameters of RVA from wheat flour, FN, gluten content, gluten index, sedimentation value and their relation with noodle quality in 222 wheat varieties collected from various regions of China were studied. The rele- vant statistic analysis results indicated that：the correlation coefficients between RVA and noodle quality, FN and noo- dle quality were highly significant. Path coefficient analysis was also used to study the direct and indirect effects of these parameters on noodle quality. The linear regression equations for noodle score were established. Noodles evalua- tion score is as follows：y =53. 855 80 ＋5.322 09X1 -0. 120 06X2 -0. 009 llX3 ＋0. 003 93X4 ,in which X1 ,X2 and X3 stand for peak time,gluten content and set back separately, and X4 stands for minimum viscosity. It indicated that the characteristics value of the starch and gluten content had contribute a lot to the noodle quality.

关 键 词：面条评分 小麦粉 理化特性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]