Keywords

Wheat, Kernel Hardness, Solvent Retention, Protein Content, Correlation

Abstract

In order to explore the correlation between the solvent retention capacity (SRC) of wheat flour, grain hardness and protein content, 19 wheat varieties were selected as test materials, and the SRC, grain hardness and protein content of wheat flour in different ecological locations were measured. Results It shows that the correlation between grain hardness and wheat flour water SRC, sodium carbonate SRC and lactic acid SRC reaches a significant level of 1%, and the correlation coefficients are 0.8518, 0.7453 and 0.8523 respectively. The correlation between grain hardness and sucrose SRC is not significant; the correlation between protein content and sucrose SRC and lactic acid SRC is not significant. The correlation reached the 5% significance level, and the correlation coefficients were 0.5545 and 0.5206. The correlation with water SRC and sodium carbonate SRC was not significant. Multiple stepwise regression analysis showed that among the four SRCs of wheat flour, grain hardness can explain 72.6% of the variation of lactic acid SRC. Protein content can explain 30.7% of the variation in sucrose SRC. The regression equations are Y (Hardness) = 1.814X (LASRC) – 120.242 and Y (Proteincontent) = 0.081 There is an extremely significant positive correlation with the average quality index value of all locations. Among them, the overall correlation between the Hefei point and the average quality index value is relatively high. There is an extremely significant positive correlation between the four SRCs of wheat flour in different locations, and the differences are consistent.

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Original research done by Xia Yunxiang, Qiao Yuqiang, Si Hongqi, Chang Cheng, Ma Chuanxi

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