小麦粉面包烘烤品质指标典型相关分析

Studies on the Quality Index of Wheat Flour for Baking Bread

本研究于1986年在郑州进行.试验选用50个小麦品种(系),对测定的13项面包烘烤品质指标分组进行了典型相关分析.结果表明:面粉粉质、拉伸品质和蛋白质数量等指标组间普遍存在着显著或极显著的典型相关;能较好地反映粗蛋白含量、湿面筋含量、沉淀值和HMW麦谷蛋白亚基组成得分的粉质仪指标是断裂时间和稳定时间,拉伸仪指标是延伸性.拉伸仪指标与蛋白质数量等指标间关联程度的大小,因拉伸时间的长短而异.粉质仪与拉伸仪指标组间的典型相关主要由断裂时间、形成时间、稳定时间和延伸性所决定.

The experiment which involved 50 wheat cultivars (lines) was conducted in Zhengzhou in 1986. Thirteen quality indexes for baking were bread grouped and studied by means of canonical correlative analysis. The results showed that there were significant canonical correlation among flour qualities, rheolo gical properties of dough and quantitative characters of protein. It seemed that the crude protein and gluten content of flour, sedimentation value, and the combination score of HMW glutenin subunits could be represented by dough break dewn time, stable time and extensibility. Correlation between rheolo-gical properties of dough and quantitative traits of protein varied with the lime of tensile test. The Canonical variable analysis of flour qualities with rheological properties of dough indicated that was an important effect on dough break bown time, develop time, stable time and extensibility in correlative association.