| 馒头品质与小麦品质指标相关性分析 |
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| 引用本文： | 李梦琴,任红涛,张剑,冯志强,王彩霞.馒头品质与小麦品质指标相关性分析[J].河南农业大学学报,2007,41(3):318-321,337. |
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| 作者姓名： | 李梦琴 任红涛 张剑 冯志强 王彩霞 |
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| 作者单位： | 河南农业大学食品科学技术学院,河南,郑州,450002 |
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| 摘 要： | 对所选32个小麦品种进行了品质测定,在此基础上进行馒头制作和品质评定,分析了小麦各品质指标与馒头品质的相关性,采用回归分析法建立了馒头总评分与小麦品质指标的回归方程,确定了影响馒头总评分的小麦品质指标是小麦面团的形成时间、最大拉伸阻力、降落数值和最高粘度.
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| 关 键 词： | 小麦品质 馒头品质 相关性分析 |
| 文章编号： | 1000-2340（2007）03-0318-04 |
| 收稿时间： | 2006-01-08 |
| 修稿时间： | 2006-01-08 |
Correlation Analysis of Relationship Between Quality Index of Steamed Bread and Wheat Quality |
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| LI Meng-qin,REN Hong-tao,ZHANG Jian,FENG Zhi-qiang,WANG Cai-xia.Correlation Analysis of Relationship Between Quality Index of Steamed Bread and Wheat Quality[J].Journal of Henan Agricultural University,2007,41(3):318-321,337. |
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| Authors: | LI Meng-qin REN Hong-tao ZHANG Jian FENG Zhi-qiang WANG Cai-xia |
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| Institution: | College of Food Science and Technology, Henan Agricultural University,Zheng zhou 450002, China |
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| Abstract: | This article studied the wheat quality of 32 cultivars by making and evaluating the performance of steamed bread,then with the help of regression analysis analyzed the correlation of wheat quality indexes and the performance of steamed bread,and established the regression equations.The results indicated that the dough-forming time,the maximum of resistance to extension,falling number and peak viscosity were key indexes of affecting the total score of steamed bread. |
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| Keywords: | wheat quality steamed bread quality correlation analysis |
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