面团流变学特性分析方法比较及与烘烤品质的通径分析

Comparison of Different Dough Rheological Measurement and The Path Cofficient Analysis on Bread Quality

选用27个筋力不同的小麦品种(系)为材料,研究了粉质仪、拉伸仪及揉混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11个面团流变学特性指标对面包加工品质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,其中粉质仪测定的形成时间、稳定时间、粉质质量指数,拉伸仪测定的拉伸面积、最大拉伸阻力、最大拉伸比,揉混仪测定的和面时间和8min尾高各指标间均呈显著或极显著正相关。这些指标直接或间接的影响面包的加工品质,其中最主要的因素为面团稳定时间、最大拉伸阻力、和面时间及粉质质量指数。

Fariongraph, extenigraph and mixograph were the special instruments to determine rough rheological characters of watered dough,developing dough and kneading dough. Twenty-seven wheat varieties of different gluten strength were used to study the correlations in each rheological parameter from farinograph, extensigraph and mixograph. Multiple linear regression analysis and path coefficient analysis were used to study the direct and indirect effects of 11 dough rheological characters on bread quality. Results showed that significant correlations were existed in principal parameters among three methods. There was a significant or extreme significant positive correlation among development time, stability time, farinograph quality number(FQN) of farinograph, area, maximum resistance, viscolastic ratio of extensograph and mixing time, 8 minute curve tall of mixograph. These indexes affected bread processing quality directly or indirectly. And among them the most important indexes were stability time, maximum resistance, mixing time and FQN.