食品工业科技2013，Vol.34Issue(6)：143-145,150,4.
小麦面粉理化性质与水饺皮质构品质的相关性研究
Correlations between physico-chemical properties of wheat flour and texture analyzer quality of dumpling sheet
摘要
Abstract
219 wheat samples from ten provinces of our country were used to measure physico-chemical index of flour and texture analyzer index of dumpling sheet, and used SPSS 17.0 to analyze correlation between flour physico-chemical properties and texture analyzer quality of dumpling sheet. The result showed that crude starch content was significantly correlated with Firmness (r= 0.143, p<0.01), damage starch content was negatively correlated with Firmness (r=-0.183, p<0.01), landing numerical was positively correlated with hardness and chewiness (r=0.163, 0.151, p<0.05) and sedimentation value was significantly correlated with extensibility. Thus it could be seen that the lager effect on texture analyzer quality of dumpling sheet was crude starch content, damage starch content, sedimentation value and landing numerical of flour.关键词
水饺皮/理化性质/质构品质/相关性Key words
dumpling sheet: physico-chemical properties/ texture analyzer quality/ correlation分类
轻工纺织引用本文复制引用
陈洁,李刚凤,尹成华,王春..小麦面粉理化性质与水饺皮质构品质的相关性研究[J].食品工业科技,2013,34(6):143-145,150,4.基金项目
科技部质检公益性行业科技专项项目(201110259) （201110259）
