摘要
通过对10种不同面粉的理化指标和流变学特性(粉质特性和拉伸特性)的测定,结合统计软件SPSS的分析,揭示理化指标与流变学特性之间的相关性,同时分析粉质特性和拉伸特性指标本身间的关系,结果表明:面粉的水分含量对粉质指标和拉伸指标影响最大;面粉的灰分含量与面粉吸水率呈显著的正相关性,与流变学特性呈负相关;蛋白质含量与面粉的流变学特性呈正相关.
The correlation between physicochemical property and rheological properties was shown by determination physicochemical and rheological index and analysis with SPSS software.At the same time,the correlation between farinograph characteristics and extension property was also analyzed.The results indicated that the maximum effect on farinograph characteristics and extension property was moisture of flour,there was significantly positive relativity between ash contents and water uptake of flour and the content of ash was negative correlation with rheological properties.The content of protein has positive correlation with rheological properties.
出处
《郑州轻工业学院学报（自然科学版）》
CAS
2010年第1期32-35,共4页
Journal of Zhengzhou University of Light Industry:Natural Science
关键词
面粉
理化性质
流变学特性
粉质特性
拉伸特性
相关性
flour
physicochemical property
rheological properties
farinograph characteristics
extension property
correlation
