Comparison of Different Dough Rheological Measurement and the Path Coefficient Analysis on Steamed Bread High
PENG Yi-feng, LIU Yan-jun, BAN Jin-fu, GUO Jia-bao
Shijiazhuang Academy of Agricultural and Forestry Sciences, Hebei Province Wheat Engineering Research Center of Hebei, Province, Shijiazhuang 050041, China
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.
2011, Vol. 26 
