摘要
研究了吹泡示功仪和拉伸仪在检测面团流变学特性时的相关性.结果表明:两种小麦L值与拉伸阻力相关系数分别为0.744、0.752,具有显著相关性;W与拉伸比的相关系数为0.799、0.808,具有显著相关性;L与最大拉伸阻力的相关系数为-0.634、-0.634,具有显著负相关.
In this paper, we studied whether Alveograph and Extensograph had correlation in detecting rheological indexes of doughs. The results showed that the correlation coefficients of L value and stretching resistance of wheat were respectively 0.744 and 0.752, and had significant correlation; the correlation coefficients of W value and stretching ratio were respectively 0.799 and 0.808, and had significant correlation; and the correlation coefficients of L value and maximum stretching resistance were respectively -0.634 and -0.634, and had significant negative correlation.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2012年第4期11-16,共6页
Journal of Henan University of Technology：Natural Science Edition
基金
河南省小麦产业技术体系建设专项资金资助项目(S2010-01-G06)
关键词
面团流变学特性
拉伸仪
吹泡仪
dough rheological properties
Extensograph
Alveograph
