小麦粉品质指标与面包感官品质的相关性分析

Analysis of relativity between wheat flour quality indicators and bread sensory quality

选择11个不同品种的小麦粉进行品质特性测定,用实验室方法制作吐司面包并进行质量评价。通过对小麦粉品质特性与吐司面包感官评分间的相关性分析,及对小麦粉品质特性与吐司面包总评分的回归分析,得出小麦粉的湿面筋、稳定时间、弱化度、拉伸面积、延伸度、最大拉伸阻力均对吐司面包的总评分有显著影响,吐司面包总评分与这些品质指标间的回归方程为:吐司面包总评分=-248.26+6.389×湿面筋+0.755×稳定时间+1.243×弱化度-0.283×拉伸面积+0.236×延伸度+0.078×最大拉伸阻力,面包总评分与方程预测得分间的相关系数达到0.962 4,呈极显著正相关。

11 different varieties of wheat flour were selected to determine the quality characteristics, and to evaluate the quality of toast bread made by laboratory method. According to the correlation analysis and regression analysis between wheat flour quality characteristics and score of toast, the wet - gluten, stability time, degree of softening, extension area, extensibility, the maximum resistance to extension have a remarkable effect on the total score of toast bread. The regression equation between these quality indicators and toast total score is ： total score of toast bread = - 248.26 ＋ 6. 389 x wet - gluten ＋ 0. 755 × stability time ＋ 1. 243 × degree of softening - 0. 283 × extension area ＋ 0. 236 x extensibility ＋ 0. 078 ×maximum resistance to extension. The coefficient between the total score of bread and the predicted by equation is 0. 962 4, which has very significant positive correlation.