基于主成分分析的不同小麦品种制作的韧性饼干品质评价

Comprehensive Quality Evaluation of Semi-hard Biscuits of Different Wheat Varieties Based on Principal Components Analysis

以河北省2018年产的15种小麦品种为材料,测定其理化指标,流变学和糊化指标,并制作韧性饼干,测定韧性饼干的质构特性,采用相关性和主成分分析方法分析小麦品种品质特性对韧性饼干品质的影响。结果表明:15种小麦粉的峰值黏度、弱化度、形成时间、降落数值对韧性饼干品质的影响显著;峰值黏度和回复性呈正相关,弱化度与脆性、弹性和咀嚼性呈负相关,形成时间与硬度呈正相关,降落数值与脆性呈正相关;并选出中麦155、婴泊700和京花11为最适小麦品种;得到适宜的韧性饼干工艺参数范围为:湿面筋含量≤31.46%,降落数值≤531 s,形成时间≤3.34 min,稳定时间≤2.97 min,粉质质量指数范围36 mm~52.5 mm;小麦粉的峰值黏度≤1 240 BU,最终黏度≤2 004.5 BU,崩解值≤386 BU,回升值≤1 024.5 BU。

Fifteen wheat varieties produced in 2018 in the Hebei Province,China were used as materials,and their physical,chemical,rheological,gelatinization indicators were determined. The texture characteristics of semi-hard biscuits made from the different wheat varieties were also measured. Additionally,correlation and principal component analyses were used to determine the effects of the wheat varieties on the quality of the prepared semi-hard biscuits. The maximum viscosity,degree of softening,development time,and falling number of the 15 wheat flours had a greater effect on the quality of the semi-hard biscuits. The maximum viscosity and recovery were positively correlated,while the degree of softening was negatively correlated with brittleness,elasticity,and chewiness. Moreover,the development time was positively correlated with the hardness,and the falling number was positively correlated with the brittleness. Based on the above results,the wheat varieties Zhongmai 155,Yingbo 700,and Jinghua 11 were identified as the most suitable to prepare semihard biscuits. Of note,the parameters suitable for semi-hard biscuits were as follows:wet gluten content ≤31.46%,falling number ≤531 s,development time ≤3.34 min,stability time ≤2.97 min,farinograph quality number ranging between 36.0 mm-52.5 mm,maximum viscosity ≤1 240 BU,final viscosity ≤2 004.5 BU,breakdown ≤386 BU,and setback ≤1 024.5 BU.