作　　者： ; ; ; ; ; ; ; ; ; (要燕杰）;

机构地区： 西北农林科技大学农学院

出　　处： 《华北农学报》 2013年第S1期147-154,共8页

摘　　要： 选取96份小麦品种(系),测定样品的品质指标和粉质拉伸特性指标。相关分析表明:千粒质量与面团稳定时间呈显著负相关,与延伸度呈极显著正相关,与其他流变学指标相关不显著;容重与面团稳定时间呈负相关,与面团形成时间呈正相关,均未达到显著标准,而与其他流变学特性指标相关不显著;蛋白质含量、湿面筋含量和沉降值品质指标与面团稳定时间、形成时间、延伸度、最大抗延阻力和拉伸面积流变学特性指标均呈极显著正相关。分别以面团稳定时间、形成时间、延伸度、最大抗延阻力、拉伸面积为因变量,以千粒质量、容重、蛋白质含量、湿面筋含量、沉降值为自变量,进行多元回归分析。回归分析表明:千粒质量与面团稳定时间达极显著负相关,与延伸度、拉伸面积达极显著正相关;容重与面团形成时间、延伸度和拉伸面积达极显著正相关;蛋白质含量与面团稳定时间、形成时间、延伸度和拉伸面积达极显著正相关;湿面筋含量与稳定时间达极显著正相关;沉降值与面团形成时间、延伸度、最大抗延阻力和拉伸面积均达极显著正相关。 In this paper,The quality indexes and the dough rheological property( farinograph and extensog-raph) were determined from 96 wheat varieties( strains) .The results of correlation analysis showed that 1000-kernel mass was significantly negative correlation with stability time,and significantly positive correlation with extensibility;Test weight was negative correlation with stability time,and positive with development time,and not significant correlation with other dough rheological property index;Protein content, wet gluten content and sedimentation value had extremely significantly positive correlation with all dough rheological property index . The results of multiple regression analysis showed that extremely significant negative correlation was observed between 1000-kernel mass and stability time,and extremely significant positive with extensibility and extension area;Test weight were extremely significant positive correlation with development time,extensibility,extension area;Positive correlation between protein content and stability time,development time,extensibility and exten-sion area were extremely significant;Wet gluten content was extremely significant positive correlation with sta-bility time;Sedimentation value was extremely significant positive correlation with all dough rheological charac-ters index besides stability time.

关 键 词： 小麦 品质指标 流变学特性 相关性 多元回归

领　　域： [农业科学]