Correlation and Multiple Regression Analysis of Wheat Quality Indexes and Dough Rheological Properties

doi:10.7668/hbnxb.2013.S1.028

Abstract

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

CLC Number:

S512.03

YAO Yan-jie, GAO Xiang, LI Xiao-yan, WU Dan, CHEN Qi-jiao, DONG Jian, ZHAO Wan-chun, CHEN Liang-guo, SHI Yin-gang, LI Xue-jun. Correlation and Multiple Regression Analysis of Wheat Quality Indexes and Dough Rheological Properties[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2013, 28(S1): 147-154. doi: 10.7668/hbnxb.2013.S1.028.

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