霉变小麦品质评价数学模型的建立

Establishment of Mathematical Model for Evaluating Mildew Wheat Quality

选用5种小麦为原料,研究霉变小麦霉菌和酵母菌总数变化与品质变化及其相关性,随着霉变程度的加深,小麦籽粒霉菌和酵母菌总数与容重、千粒重、发芽率、面筋指数、面团吸水率呈极显著性负相关,相关系数分别为:-0.713、-0.928、-0.766、-0.847、-0.628;与降落数值、湿面筋含量、干面筋含量、面团形成时间、稳定时间呈显著性负相关,相关系数分别为:-0.565、-0.489、-0.564、-0.534、-0.517;与面团最大拉伸比呈显著性正相关,相关系数为0.565。并建立数学模型进行验证回归分析,得出霉菌和酵母菌总数与各品质指标的回归方程为Y=-8 323.899X千粒重+123.628X容重-11 633.727X拉伸比+16 799.679X形成时间+2 973.845X面筋指数+415.119X发芽率-1 778.245 X湿面筋含量+17 598.095,验证结果表明建立的数学评价模型具有一定的统计意义和实际意义。

Choose five kinds of wheat as raw material and study the correlation between changes of total counts of molds and yeasts and wheat quality under different mildew degree. Mathematical model is established and verified by experimental data. The results have showed that： bulk weigh, grain weight, germination rate, gluten index, absorption has extreme significant negative correlation with total counts of molds and yeasts （r = -0.713, -0.928, -0.766, - 0.847, - 0.628）. Furthermore, falling number, wet gluten content, dry gluten content, development time, stabilitytime have significant negative correlation with total counts of molds and yeasts （ r = - 0. 565, - 0. 489, - 0.564, -0.534, -0.517）. Maximum tensile resistance has significant positive correlation with total counts of molds and yeasts （r = 0. 565 ）. The regression equation is Y = - 8 323. 899X （grain weight） ＋ 123. 628X（bulk weight） -11 633.727X（extensile rate ） ＋ 16 799. 679X（development time） ＋ 2 973. 845X（glutem index） ＋ 415.119X（germination rate） -1 778.245X（wet gluten content） ＋ 17 598. 095. The results indicate that established mathematical evaluation model has certain significance on both statistical and practical aspects.