摘要
对陕西关中51个小麦品种(品系)蛋白质含量、湿面筋含量、沉淀值、吸水率、稳定时间等品质指标与面包体积进行相关分析,结果表明:湿面筋含量、沉淀值、稳定时间与面包体积呈0.01水平显著正相关,蛋白质含量、吸水率与面包体积不存在相关性。通径分析表明,稳定时间、湿面筋含量、吸水率、沉淀值、蛋白质含量对面包体积的直接作用依次减弱,沉淀值、稳定时间、湿面筋含量、吸水率、蛋白质含量对面包体积的综合影响程度依次减弱,其中沉淀值为面包体积的主要决策变量。
The effect of protein content, wet gluten content, sedimentation value, water absorption and stability of 51 wheat cultivars and lines grown in Guanzhong of Shaanxi province on bread volume were studied,the correlation analysis indicated that there was extreme significant positive correlations between wet gluten content, sedimentation value, stability and bread volume; and the correlations between protein content, water absorption and bread volume were not significant, the results of path coefficient analysis showed that the direct effect of stability, wet gluten content, water absorption, sedimentation value and protein content on bread volume was weak respectively,the comprehensive effect degree of sedimentation value, stability, wet gluten content, water absorption and protein content on bread volume were decreased respectively and the sedimentation value was the most decisive effect on bread volume.
出处
《安徽农业科学》
CAS
北大核心
2006年第18期4809-4811,共3页
Journal of Anhui Agricultural Sciences
基金
陕西省科技攻关项目(2005K01-G3)
关键词
面包品质
通径分析
决策系数
小麦
Bread baking quality
Path coefficient analysis
Decisive coefficient
