面粉加工精度不同评价方法的比较研究

COMPARISON OF DIFFERENT FLOUR MILLING DEGREE EVALUATION METHODS

对不同系统面粉的白度、灰分、麸星含量、麸星斑点数、色度值及L*、a*、b*值分别进行了测定,并就它们之间的相关性进行了分析.结果表明:面粉灰分和白度之间具有一定的负相关性,两者之间的相关系数为r=-0.735;面粉麸星含量与面粉灰分之间具有正相关性,相关系数r=0.717,麸星斑点数与灰分之间的相关系数r=0.681;面粉麸星含量及斑点数与白度之间具有较好的负相关性,相关系数分别为r=-0.779和r=-0.794;面粉色度值与面粉灰分之间具有很好的负相关性,相关系数r=-0.864,面粉色度值与面粉白度之间具有很好的正相关性,相关系数r=0.845;L*值与面粉灰分之间具有较好的负相关性,相关系数r=-0.886;L*值与面粉的白度之间具有很好的正相关性,相关系数r=0.877.面粉的b*值与灰分之间几乎没有什么相关性,相关系数r=0.116,与白度之间具有一定的负相关性,相关系数r=-0.699.这说明面粉色度值(CGV)与L*值可以很好地反映面粉的加工精度指标,其与灰分和白度指标之间都具有很好的相关性.

The paper respectively determined the whiteness, the ash content, the bran speck content, the number of bran specks, the color grade value （CGV） , the L ＊ value, the a ＊ value and the b ＊ value of flour samples from different wheat milling systems, and analyzed the correlation among the parameters. The results showed that the ash content had negative correlation with the whiteness, r = - 0. 735 ; the bran speck content had positive correlation with the ash content, r =0. 717 ; the correlation coefficient between the number of bran specks and the ash content was r = 0. 681 ; the bran speck content and the number of bran specks had good negative correlations with the whiteness of the whiteness, r = - 0. 779 and r = - 0. 794 ; the CGV had good negative correlation with the ash content, r = - 0. 864 ; the CGV has good positive correlation with the white- ness, r = 0. 845 ; the L ＊ value had good negative correlation with the ash content, r = - 0. 886 ; the L ＊ val- ue had good positive correlation with the whiteness, r = 0. 877 ; and the b ＊ value had almost no correlation with the ash content, r = 0. 116, but had negative correlation with the whiteness r = -0699. The results showed that the CGV and the L ＊ value had good correlation with the ash content and the whiteness, so that the CGV and the L ＊ value could well reflect the flour milling degree.