CORRELATION ANALYSIS OF WHEAT QUALITY INDEX AND DOUGH RHEOLOGICAL PROPERTY INDEX
In this paper, we selected 244 wheat samples from Anhui, Hebei, Henan, Jiangsu, and Shandong province, determined the quality index and the fariograph and extensograph property indexes, and carried out correlation analysis. The results showed that hardness index had extremely significant positive correlation with water absorption rate, extensibility and extension area of dough; bulk density had extremely significant positive correlation with water absorption rate of dough, and had extremely significant negative correlation with the degree of softening; 1000-grain weight had extremely significant correlation with the fariograph and extensograph property of dough; falling number had extremely significant positive correlation with water absorption rate and formation time of dough; crude protein content and wet gluten content had extremely significantly correlation with the water absorption rate and extensograph property indexes of dough; gluten index had no significant correlation with extensibility; and sedimentation value and gluten index had extremely significant correlation with each index of the fariograph and extensograph properties of dough.
NETL
NSTL
万方数据
维普
