在宽泛的稠度范围内估算面粉标准粉质参数的可行性探索  

Exploring the Feasibility to Assess Standard Farinograph Parametersin Wide Range of Dough Consistency

作　　者：孙家柱[1] 李欣[1] 张爱民[1] SUN Jiazhu;LI Xin;ZHANG Aimin(State key Laboratory of Plant Cell and Chromosome Engineering,Institute of Genetics and Developmental Biology,Chinese Academy of Sciences,Beijing 100101,China)

机构地区：[1]中国科学院遗传与发育生物学研究所,植物细胞与染色体工程国家重点实验室,北京100101

出　　处：《麦类作物学报》2020年第11期1316-1326,共11页Journal of Triticeae Crops

基　　金：国家重点研发计划项目(2017YFD0101000)。

摘　　要：为在宽泛的稠度范围内检测和估算小麦的粉质参数以服务品质育种,本研究通过构建和应用复合粉质参数,并结合梯度加水、目测加水和误差控制技术,明显降低了加水量对测定结果的影响,成功建立了一系列逻辑算式和回归方程,定量描述了宽泛稠度与标准稠度(500 FU)下检测结果之间的转换关系,实现了标准检测结果的非直接测定。目测加水估计结果与对应标准值的相关性显示,形成时间、稳定时间、粉质质量指数和弱化度的估计标准值与标准值间的相关系数R=0.988~0.995;从不同途径推导出标准加水量预测的三个算式,其预测结果与标准值的相关系数R=0.983~0.995,综合预测效果明显优于单纯粉质仪内置软件的预测值。从而,用小而确定的样品量与一次目测加水测定(推荐稠度440~650 FU)估计标准检测结果,且可据此准确地调整加水量,直接测得达标的粉质参数。另外,借用逻辑算式还可将全部参数的达标值矫正为稠度500 FU时的标准值,使传统的粉质检测结果更加精准、更具可比性。To evaluate flour quality characteristics of wheat breeding lines using only one Farinograph test,a new approach using Farinograph compound parameters was set up,which reduced the sensibility of test results to dough moisture.Based on compound parameters and combined with gradient water addition,visual estimated water addition and error control strategies,a series of logical formulas and regression equations have been successfully established.The mathematical relations or conversion formulas between the test results under the wide-ranged consistency and the standard consistency(500 FU)have been described quantitatively.It made the indirect measurement of the standard test results possible with dough consistency far beyond the original tolerance limits of 500±20 FU.Taking CS,DT,ST,FQN,DS,M%stands for peak consistency,development time,stability time,Farinograph quality number,degree of softening(ICC)and the total moisture content of testing dough(dry base,%)in a real test;and the DT′,ST′,FQN′,DS′,M′%for corresponding parameters obtained under standard consistency(CS′);and for better estimation of FQN′,a novel statistical value PST was defined,which is the total time from dough mixing start until the finish point of ST counting.Based on compound parameters,such as ST×(CS-150),a series of logical formulas and regression equations were obtained(R=0.988-0.995),and the logical formulas are listed below:DT′=DT×(CS-150)/(CS′-150);ST′=ST×(CS-150)/(CS′-150);DS′=DS×(CS′-190)/(CS-190);FQN′=10PST×(CS-190)/(CS′-190);M′%=CS×(M%-60)/CS′+60.Besides the owned software of Farinograph,three formulas were set up(R=0.983-0.995)to predict optimum water addition volume(V′,ml)through current water addition(V,ml).Summary of all the results gave more accurate predictions of water addition(for 50 g bowl;FW:flower weight,g).V 1′=68.788+(V+FW-68.788)×CS/500-FW;V 2′=-8.036+V+0.00695FW+0.0153CS+0.00035DS;V3′=69.727-FW+0.000783CS×[2.326(V+FW)-160]-0.4247DS/(CS-190).As a result,with recommended co

关 键 词：粉质仪 方法改进 复合参数 目测加水 误差控制 

分 类 号：S512.1[农业科学—作物学] S330