小麦理化指标与速冻饺子皮质构品质相关性及通径分析

CORRELATION AND PATH ANALYSIS BETWEEN PHYSICOCHEMICAL INDICATORS OF WHEAT FLOUR AND TEXTURAL QUALITY OF FROZEN DUMPLING WRAPPER

选取了全国各地的222种小麦样品,首先进行筛选、磨粉、理化指标分析.然后把小麦粉做成饺子皮,对其冻后质构品质进行分析.最后使用SPSS软件对小麦理化指标与速冻饺子皮质构品质进行相关性和通径分析.结果显示,小麦硬度、沉淀值显著影响速冻饺子皮的质构品质,其直接通径系数分别为0.268 6、0.227 4;面筋指数、面筋含量对速冻饺子皮质构品质的间接影响较大,其间接通径系数分别为0.702 4、0.429 1.

We selected 222 kinds of wheat samples from different areas of China; the samples were screened and milled; and the physicochemical indicators of wheat flour samples were analyzed. Then, the wheat flour was processed to dumpling wrappers, and the frozen textural quality of the dumpling wrapper was analyzed. Finally, the correlation and path analysis between the physicochemical indicators of wheat flour and the frozen textural quality of the dumpling wrapper were analyzed by SPSS software. The results showed that the hardness and the precipitation value of the wheat samples had a significant effect on the textural quality of the frozen dumpling wrapper, and had a direct path coefficient of 0.268 6 and 0.227 4, respectively. The gluten index and gluten content of the wheat samples had an indirect large effect on the textural quality of the frozen dumpling wrapper, and had an indirect pass coefficient of 0.702 4 and 0.429 1, respectively.