摘要： 选取96份小麦品种(系),测定样品的品质指标和粉质拉伸特性指标。相关分析表明:千粒质量与面团稳定时间呈显著负相关,与延伸度呈极显著正相关,与其他流变学指标相关不显著;容重与面团稳定时间呈负相关,与面团形成时间呈正相关,均未达到显著标准,而与其他流变学特性指标相关不显著;蛋白质含量、湿面筋含量和沉降值品质指标与面团稳定时间、形成时间、延伸度、最大抗延阻力和拉伸面积流变学特性指标均呈极显著正相关。分别以面团稳定时间、形成时间、延伸度、最大抗延阻力、拉伸面积为因变量,以千粒质量、容重、蛋白质含量、湿面筋含量、沉降值为自变量,进行多元回归分析。回归分析表明:千粒质量与面团稳定时间达极显著负相关,与延伸度、拉伸面积达极显著正相关;容重与面团形成时间、延伸度和拉伸面积达极显著正相关;蛋白质含量与面团稳定时间、形成时间、延伸度和拉伸面积达极显著正相关;湿面筋含量与稳定时间达极显著正相关;沉降值与面团形成时间、延伸度、最大抗延阻力和拉伸面积均达极显著正相关。

关键词: 小麦, 品质指标, 流变学特性, 相关性, 多元回归

Abstract: In this paper,The quality indexes and the dough rheological property(farinograph and extensograph) were determined from 96 wheat varieties(strains).The results of correlation analysis showed that 1000-kernel mass was significantly negative correlation with stability time,and significantly positive correlation with extensibility;Test weight was negative correlation with stability time,and positive with development time,and not significant correlation with other dough rheological property index;Protein content wet gluten content and sedimentation value had extremely significantly positive correlation with all dough rheological property index. The results of multiple regression analysis showed that extremely significant negative correlation was observed between 1000-ernel mass and stability time,and extremely significant positive with extensibility and extension area;Test weight were extremely significant positive correlation with development time,extensibility,extension area;Positive correlation between protein content and stability time,development time,extensibility and extenlion area were extremely significant;Wet gluten content was extremely significant positive correlation with stability time;Sedimentation value was extremely significant positive correlation with all dough rheological charactern index besides stability time.

Key words: Wheat, Quality indexes, Rheological property, Correlation, Multiple regression analysis

中图分类号: 

• S512.03