摘要： 选用河北省生产上的17个筋力不同的小麦品种及其加工的馒头为材料,研究了粉质仪、拉伸仪及吹泡仪所获得的面团流变学特性指标间的相互关系,并通过逐步回归分析和通径分析,就14个面团流变学特性指标对馒头高度影响力的大小及直接效应与间接效应进行研究。结果表明,3种不同测定方法的主要参数间存在极显著的相关性。这些指标直接或间接的影响馒头高度,结果表明,起正向作用的有:最大拉伸阻力、P值、Ie值,起负向作用的有:拉伸曲线面积、P/L值、面团形成时间、弱化度(ICC)、面团稳定时间。

关键词: 流变学特性, 相关性分析, 馒头高度, 通径分析

Abstract: Farinograph,Extensograph and Alveograph were the special instruments to determine rough rheological characters of watered dough,developing dough and kneading dough.Seventeen wheat varieties of different gluten strength were used to study the correlations in each rheological parameter from Farinograph,Extensigraph and Alveograp.Multiple linear regression analysis and path coefficient analysis were used to study the direct and indirect effects of 14 dough rheological characters on steamed bread high.Results showed that significant correlations were existed in principal parameters among three methods.These indexes affected steamed bread high directly or indirectly.And among them the positive indexes were maximum resistance,tenacity and Ie;the negative indexes were area,P/L,development time FQN and stability time.

Key words: Dough rheological characters, Correlation analysis, Steamed bread high, Path coefficient analysis

中图分类号: 

• TS211