利用面粉理化指标预测面包体积

The Prediction of Bread Volume with Some Quality Traits of Flour

测定了大量样品的烘烤品质性状，用统计分析的方法研究面粉的理化指标对面包体积的预测效果，结果表明：在简单回归分析中，曲线回归的效果要好于直线回归；多元统计分析的结果则表明，可以用谷蛋白大聚合体（ＧＭＰ）含量、沉降值。

Abstract Using statistical analysis,the prediction of bread volume with some quality traits of flour was studied.It showed that the mode of curve dregresion could achieve bete rresultstopredictbreadvolumethanthatoflinealregresionwithsimpleregresiveanalysis.Breadvolumec ouldbepre