新疆春小麦粉品质特性与饺子品质关系的研究

Studies on Relationship Between Flour Quality Properties and Dumpling Processing Qualities of Xinjiang Spring Wheat

为了测定新疆小麦粉品质与饺子加工品质关系,选择不同筋力的30个2000年后新疆生产种植的春小麦品种,分别测定其小麦粉理化指标和粉质参数,并对其进行饺子制作试验。通过分析小麦粉理化指标和粉质参数与饺子品质的关系可知,小麦粉灰分含量、吸水率、面团形成时间、稳定时间、弱化度、评价值、峰值黏度和稀懈值是影响饺子得分的主要因素。形成时间、稳定时间、评价值、峰值黏度和稀懈值与饺子总分呈正相关关系,其中,稳定时间和评价值与饺子总分的相关系数较大,对饺子品质的影响也较大。小麦粉灰分含量、吸水率和弱化度与饺子总分呈显著或极显著负相关,对饺子品质有负影响作用。通径分析和回归分析表明,面团稳定时间对饺子总分影响最大。

The page＇ s purpose is to test the relationship between wheat flour qualities and dumpling processing qualities in Xinjiang Province. 30 kinds of spring wheat which were the main spring wheat cultivars after 2000 year with different gluten strengths were selected; the physical and chemical indexes were determined and were made into the dumpling. The software SPSS has anglicized the relationships between the physical and chemical indexes and fari- nograph parameters of the dumplings, and it was known that the ash content, water absorption, development time, stability, degree of softening, farinograph quality number, peak viscosity and break down were the main influence factors of dumplings score. From the correlation coefficient to know development time, setting time, estimating evalu- ation, peak viscosity and break down with the dumplings total had positive correlation relationships, stability and fari- nograph quality number of the correlation coefficient wass larger, so the influence of the dumplings is also the biggest.Ash content, the dumpling is the biggest water absorption and the degree of softening with the total score had negative correlation relationships; quality would have negative influence. Path analysis and regression analysis shows that the flour stability influence on the quality of dumplings.