148 华北农学报 28 卷 bility time Sedimentation value was extremely significant positive correlation with all dough rheological characters index besides stab

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1 华北农学报 2013,28 ( 增刊 ) : S A Correlation and Multiple Regression Analysis of Wheat Quality Indexes and Dough Rheological Properties YAO Yan-jie 1 GAO Xiang 1 2 LI Xiao-yan 1 2 WU Dan 1 CHEN Qi-jiao 1 2 DONG Jian 1 2 ZHAO Wan-chun 1 2 CHEN Liang-guo 1 2 SHI Yin-gang 1 2 LI Xue-jun 1 1. College of Agronomy Northwest A&F University Yangling China 2. Wheat Engineering Research Center of Shaanxi Province Study Centre of Wheat Breeding of Shaanxi Province Yangling China Abstract In this paper The quality indexes and the dough rheological property farinograph and extensograph were determined from 96 wheat varieties strains. The results of correlation analysis showed that 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 extension area were extremely significant Wet gluten content was extremely significant positive correlation with sta QN BSJJ033 CARS

2 148 华北农学报 28 卷 bility time Sedimentation value was extremely significant positive correlation with all dough rheological characters index besides stability time. Key words Wheat Quality indexes Rheological property Correlation Multiple regression analysis DA7200 GB GB GB /T GB /T Brabender GB /T Brabender GB / T Shannon 13 X SD X < Xi - 2SD 10 X > Xi + 2SD 0. 5 SD H' = - PilnPi 7 Pi i 8-11 ln 1. 3 Excel SPSS ~ ~ m 20 cm 5 cm

3 增刊要燕杰等 : 小麦品质指标与面团流变学特性的相关和多元回归分析 149 Code Name Tab. 1 1 The code name and origins of wheat varieties strains Origin Code Name Origin PI PI D

4 150 华北农学报 28 卷 Quality index Tab. 2 2 Variations of quality index in wheat varieties strains Minimum Maximum Mean /% SD CV H' /g 1000-kernel mass / g /L Test weight /% Protein content /% Wet gluten content / ml Sedimentation value Tab. 3 3 Variations of dough rheological property index in wheat varieties strains Dough rheological property Minimum Maximum Mean SD /% CV H' /mm Tractility / E. U Max resistance /cm 2 Stretch area /min Stability time /min Development time Tab. 4 index 4 Simple correlation coefficient between quality index and dough rheological property index Tractility Extensigraph Farinograph Max resistance Stretch area Stability time Development time 1000-kernel mass ** ** Test weight Protein content ** ** ** ** ** Wet gluten content ** ** ** ** ** Sedimentation value ** ** ** ** ** * ** Note *. Correlation is significant at the level 2-tailed **. Correlation is significant at the level 2-tailed % P P = < F. U F. U. P = E-11 X 1 X P = E-08 < X 3 X 4 X P = E-45 < Y E-50

5 增刊要燕杰等 : 小麦品质指标与面团流变学特性的相关和多元回归分析 151 Y X Tab. 5 5 F R F value R 2 Statistic regression and variance analysis Significance level Multiple regression equation ST TKW PC WGC SV E-50 Y 1 = X X X X 5 DT TW PC SV E-52 Y 2 = X X X 5 TR TKW TW PC SV E-32 Y 3 = X X X X 5 MR SV E-11 Y 4 = X 5 SA TKW TW PC SV E-40 Y 5 = X X X X 5 ST. DT. TR. MR. SA. TKM. TW. PC. WGC. SV. Note ST. Stability time DT. Development time TR. Tractility MR. Max resistance SA. Stretch area TKW kernel mass TW. Test weight PC. Protein content WGC. Wet gluten content SV. Sedimentation value. Tab. 6 6 Significance test of multiple regression of stability time and quality index t Constant kernel mass Protein content E-11 Wet gluten content E-08 Sedimentation value E-45 P < P < ~ 10 Note P < and P < respectively indicates a significance level and extreme significance level. The same as Tab % P = E-17 < X 1 X 2 P = E-16 < X 3 X 4 X 5 P = < Y 2 P = E-30 < E-52 Tab. 7 7 Significance test of multiple regression of development time and quality index t Constant E-17 Test weight E-16 Protein content Sedimentation value E < P = E-08 < P = X 1 X < X 3 X 4 X 5 P = E-08 < Y 3 5 P = E-09 < E % P =

6 152 华北农学报 28 卷 Tab. 8 8 Significance test of multiple regression extensibility and quality index t Constant kernel mass E-08 Test weight Protein content E-08 Sedimentation value E E-11 5 mm P = < P = 3. 57E-11 < X 1 X 2 X X 4 X 5 Y Tab. 9 9 Significance test of multiple regression maxium resistance and quality index t Constant Sedimentation value E P = E-05 < P = < P = E-06 < X 1 X 2 P = E-10 < X 3 X 4 X 5 P = E-34 < Y E % Tab Significance test of multiple regression of extension area quality index t Constant E kernel mass Test weight E-06 Protein content E-10 Sedimentation value E

7 增刊要燕杰等 : 小麦品质指标与面团流变学特性的相关和多元回归分析 J J J J J Chung O Ohm J B. Prediction of baking characteristics of hard winter wheat flours using computer-analyzed mixogragh parameters J. Cereal Chemistry J J J J J

8 154 华北农学报 28 卷 J Shannon C E Weaver W. The mathematical theory of communication M. The University of Illinois Urbana Chicago USA J J Edwards N M Mulvaney S J Scanlon M G et al. Role of J. gluten and its components in determining durum semolina dough viscoelastic Properties J. Cereal Chem 17. M J. bread and tortilla production by manipulating gluteninto-gliadin ratio J. J Sci Food Agric J J J J J J J J J. J Pe a E Bernardo A Soler C et al. Relationship between common wheat Triticum aestivum L. gluten proteins and dough rheological properties gluten proteins and rheological properties in wheat J. Euphytica 2001 J J J J Uthayakumaran S Lukow O M. Improving wheat for 32 Uthayakumaran S Lukow O M. Functional and multiple 20. end-use characterization of Canadian wheat using a reconstituted dough system J. J Sci Food Agric J

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Microsoft Word - A200812-1992.doc 1 长期遮荫对小麦籽粒淀粉理化特性的影响张传辉, 姜东, 戴廷波, 荆奇, 曹卫星南京农业大学, 农业部作物生长调控重点开放实验室, 南京 (2195) E-mail: jiangd@njau.edu.cn 摘要 : 揭示了长期遮荫对小麦籽粒淀粉理化特性的影响选