面筋吸水率和面粉某些品质指标的相关性

对５０个面粉样品的面筋吸水率和某些品质指标进行了测定。实验结果表明，标准粉和特制粉的面筋吸水率差异不显著，面筋吸水率和湿面筋蛋白含量显著负相关，两种面粉都达到０．０１显著性水平，面筋吸水率和干面筋蛋白含量显著正相关，标准粉和特制粉的相关性分别达到０．０５和０．０１显著性水平。

CORRELATIVITIES OF WATER ABSORPTION OF GLUTEN WITH SOME QUALITY INDEXES OF WHEAT FLOUR

The water absorption of gluten and some quality indexes of 50 samples of wheat flour were determined. The experimental results showed that less difference in water absorption between standard flour and special flour. There was a significant negative correlativity in water absorption of gluten with protein content of wet gluten. Both the flour reached up to 0. 01 significant level. There was a significant positive correlativity in water absorption of gluten with protein content of dry gluten,the correlativity of standard flour and special flour reached up to 0. 05 and 0. 01 significant level respectively.