小麦粉面团吸水率及其理化特性的逐步回归与通径分析  

Stepwise Regression and Path Analysis of Water Absorption of Wheat Flour Dough and Its Physicochemical Properties

作　　者：王蕾[1,2] 黄璐瑶 郭波莉 彭晓丽[1] 范方辉[3] 张影全 WANG Lei;HUANG Luyao;GUO Boli;PENG Xiaoli;FAN Fanghui;ZHANG Yingquan(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China;Comprehensive Utilization Laboratory of Cereal and Oil Processing,Ministry of Agriculture and Rural,Institute of Food Science and Technology CAAS,Beijing 100193,China;Key Laboratory of Food Macromolecular Science and Processing,College of Chemistry and Environmental Engineering,Shenzhen University,Shenzhen 518060,Guangdong,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]中国农业科学院农产品加工研究所农业农村部粮油加工综合利用技术集成实验室,北京100193 [3]深圳大学化学与环境工程学院食品大分子科学与加工深圳市重点实验室,广东深圳518060

出　　处：《食品研究与开发》2023年第18期60-65,共6页Food Research and Development

基　　金：国家现代农业产业技术体系项目(CARS-03);中国农业科学院基本科研业务费专项项目(S2022JBKY-04)。

摘　　要：为明确小麦粉理化特性对其面团吸水率的影响规律,筛选影响面团吸水率关键质量指标,构建面团吸水率预测模型。以34个小麦粉为试验对象,利用相关性和通径分析方法,探究小麦粉粒径分布、灰分含量、蛋白质含量和质量、破损淀粉含量等理化特性与面团吸水率的关系。结果表明:大分子量聚集体蛋白(large polymerized protein,LPP)/大分子量单体蛋白(large monomer protein,LMP)、面粉平均粒径(D[4,3])、湿面筋含量和破损淀粉含量对面团吸水率有较大的正向直接影响,灰分含量对面团吸水率有较大的负向直接影响。采用逐步回归分析方法构建面团吸水率的最优回归模型:y=34.076+0.705X1(湿面筋含量)+1.477X2(破损淀粉含量)-49.887X3(灰分含量)-0.101X4(D50),R2=0.890 6。To clarify the influence of the physicochemical properties of wheat flour on the water absorption rate of dough,the present study screened the key quality indicators affecting the water absorption rate of dough and constructed a predictive model for the water absorption rate of dough.With 34 samples of wheat flour as experimental objects,the relationship between the physicochemical properties of wheat flour(such as particle size distribution,ash content,protein content and quality,and damaged starch content)and the water absorption rate of dough was explored using correlation and path analysis methods.The results showed that large polymerized protein(LPP)/large monomer protein(LMP),average particle size of flour(D[4,3]),wet gluten content,and damaged starch content had significantly positive direct effects on the water absorption rate of dough,while ash content had a significantly negative direct effect.A stepwise regression analysis method was used to construct the optimal regression model for the water absorption rate of dough as follows:y=34.076+0.705X1(wet gluten content)+1.477X2(damaged starch content)-49.887X3(ash content)-0.101X4(D50),R2=0.8906.

关 键 词：小麦粉面团 吸水率 理化特性 通径分析 逐步回归分析 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]