小麦粉面包烘烤品质指标的研究——Ⅲ.用剩余蛋白含量预测面包烘烤品质的可靠性分析

Study on the Quality Indexes of Wheat Flour for Bread Baking——Ⅲ. Reliability of Using Surplus Protein Content to Predict Bread Baking Quality

本试验测定了21个小麦品种(系)的几种蛋白含量以及流变学特性指标,作了沉淀试验和面包烘烤试验,借助于逐步回归分析和通径分析方法,进一步验证了用剩余蛋白含量预测小麦烘烤品质与评价值相当,比沉淀值准确的结论,并建议在小麦品质育种及面包烘烤品质分析中,加强对剩余蛋白含量的直接选择。

The authors determined glutenin protein,soluble in acid glutenin protein, surplus protein content in 21 species of wheat and indexes of rheological characteristics and made sedimentation and bread baking test. By using stepwise regression and path analysis methods,it was further proved that prediction of bread baking quality of wheat by Surplus protein content is more precise than that by sedimentaion and approximately equal to that by the score of flour. So the authors suggest that the direct selection of surplus protein content should be strengthened in quality breading of wheat and analysis of bread baking quality of wheat flour.