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小麦粉面包烘烤品质指标的研究 Ⅴ.不同拉伸时间对面积的影响因素分析 被引量:1

STUDY ON QUALITY INDEXES OF BREAD BAKING FOR WHEAT FLOUR V. A MULTIPLE REGRESSION ANALYSIS OF INDEXES INFLUENCING AREA AT DIFFERENT TIME IN EXTENSIgraph TEST
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摘要 测定了在河南种植的50个小麦品种(系)不同拉伸时间内5项拉伸仪指标,借助于多元分析方法,建立了一组有关拉伸仪指标对面积的回归方程,探讨了面积受控因子的变化规律,认为主成分回归分析在损失少量信息的情况下,能够拟合更具有实践意义的回归方程。 Five indexes about rheological properties of dough at different time were determined for 50 wheat cultivars (lines) grown in Henan Province. By the methods of multiple regression analysis, a series of regression equations about rheological properties of dough (independent variables) to the area (dependent variables) were built, and the regularities of the indexes influencing the area studied. In such a situation of losing a little experimental information, the practical regression equation could be imitated with the analysis of main components.
出处 《粮食储藏》 1992年第6期28-34,共7页 Grain Storage
关键词 小麦 拉伸指标 面积 多元分析 wheat(Triticum aestivum L.)—rheological properties of dough—multiple regression analysis
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