食品工业科技2018，Vol.39Issue(7)：35-39,5.DOI:10.13386/j.issn1002-0306.2018.07.008
基于主成分小米-小麦混合粉面团流变学特性综合评价
Rheological properties of wheat dough added millet flour based on principal component analysis method
摘要
Abstract
13 kinds of millet flour was selected for being mixed with the wheat flour according to the proportion of 0％ ～35％.The comprehensive evaluation model was established by analyzing the farinographical properties and tensile properties of dough made by millet and wheat mixed flour based on the principal component.The results showed that the principal component value of dough made by millet and wheat mixed flour decreased with increasing the proportion of millet flour.The cumulative variance rate of two principal components screened out from principal component analysis reached 85.21％.The higher the comprehensive principal component value was the better the rheological properties of dough made by millet and wheat mixed flour are.Yugu 18 Baigu and Gigu19 were suitable for making high-tensile foods.However,113 and 112 were suitable for making low gluten foods due to the low principal components value and poor rheological characteristics.The comprehensive values of other principal components were negative except Baigu and Yugu 18,and the quality of dough made by millet and wheat mixed flour was obviously lowered when the proportion of millet flour was more than 15％.关键词
小米/小麦/流变学特性/主成分分析/综合评价Key words
millet/wheat/rheolodical property/principal component analysis/comprehensive evaluation分类
轻工纺织引用本文复制引用
张桂英,张喜文,申瑞玲,李萍,杜文娟,姜龙波..基于主成分小米-小麦混合粉面团流变学特性综合评价[J].食品工业科技,2018,39(7):35-39,5.基金项目
国家现代农业产业技术体系建设专项基金资助项目(nycytx-13). （nycytx-13）
