CAJ | 학술논문

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。
선취96빈소맥품충（계），측정양품적품질지표화분질랍신특성지표。상관분석표명：천립질량여면단은정시간정현저부상관，여연신도정겁현저정상관，여기타류변학지표상관불현저；용중여면단은정시간정부상관，여면단형성시간정정상관，균미체도현저표준，이여기타류변학특성지표상관불현저；단백질함량、습면근함량화침강치품질지표여면단은정시간、형성시간、연신도、최대항연조력화랍신면적류변학특성지표균정겁현저정상관。분별이면단은정시간、형성시간、연신도、최대항연조력、랍신면적위인변량，이천립질량、용중、단백질함량、습면근함량、침강치위자변량，진행다원회귀분석。회귀분석표명：천립질량여면단은정시간체겁현저부상관，여연신도、랍신면적체겁현저정상관；용중여면단형성시간、연신도화랍신면적체겁현저정상관；단백질함량여면단은정시간、형성시간、연신도화랍신면적체겁현저정상관；습면근함량여은정시간체겁현저정상관；침강치여면단형성시간、연신도、최대항연조력화랍신면적균체겁현저정상관。
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.