山西小米与小麦混合粉流变学特性的分析  

Analysis of rheological characteristics of mixed flour of millet and wheat in Shanxi

作　　者：张桂英[1] 张喜文[1] 申瑞玲[2] 李萍[1] 杜文娟[1] 姜龙波[1] ZHANG Gui - ying;ZHANG Xi - wen;SHEN Rui - ling;LI Ping;DU Wen - juan;JIANG Long - bo(？ Millet Research Institute, Shanxi Academy of Agricultural Science, Changzhi Shanxi 046011;Zhengzhou University of Light Industry, Zhengzhou Henan 450000)

机构地区：[1]山西省农业科学院谷子研究所,山西长治046011 [2]郑州轻工业学院,河南郑州450000

出　　处：《粮油食品科技》2018年第3期12-15,共4页Science and Technology of Cereals,Oils and Foods

基　　金：国家现代农业产业技术体系建设专项基金资助项目(nycytx-13)

摘　　要：采用主成分和因子分析方法对山西小米-小麦混合粉的粉质特性和拉伸特性进行分析和评价。结果表明,面团流变学各指标间相关性显著,主成分和因子分析适合于对小米-小麦混合粉粉质特性和拉伸特性进行综合评价。通过分析各成分的特征值和方差贡献率,前2个主成分的累计贡献率已达91.18%,并且总方差73.99%的贡献来自于因子1,所对应的形成时间、稳定时间、弱化度、吸水率是小米-小麦混合粉流变学特性的特征指标。第1、2主成分反映了面团流变学的综合信息,从而体现出山西不同小米品种加工品质优劣,根据主成分的综合得分,长农35和长生07流变学特性好,长农40、112和113流变学特性较差。The farinograph characteristics and stretchability of the mixed flour of millet and wheat produced in Shanxi province were analyzed and evaluated by principal component and factor analysis methods. The results displayed that the correlation among dough rheological indicators was significant,and the methods were suitable to evaluate the characteristics. By calculating eigenvalue and variance contribution of each component,the accumulative contribution rate of the first two principal components reached91. 18%,the first factor accounted for 73. 99% of the total variance,indicating that development time,stability time,degree of softening,water absorption were the characteristic multi-index of the rheolodical properties of the mixed flour. The first two principal components could represent comprehensive information of dough rheology,which showed the processing quality of different variety of millet. Based on the comprehensive scores,the rheological properties of Changnong 35 and Changsheng 07 were good,and Changnong 40,112 and 113 were poor.

关 键 词：小米 小麦 面团流变学 主成分 因子分析 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]