不同省份小麦粉面团流变学特性的分析

摘要

采用主成分和因子分析的方法对不同省份小麦粉的面团流变学特性进行了分析和评价,分析结果表明面团流变学指标间的相关性都比较大,90％的数据绝对值大于0.30,适宜用主成分分析法来研究变量之间的关系,采用因子分析进行综合评价.通过分析各成分的特征值和方差贡献率,前两个主成分的累计贡献率已达97.487％,第1、2主成分即能充分反映面团流变学的综合信息,从而体现出不同省份小麦粉的加工品质优劣,根据两个主成分的贡献率得出的主成分综合表达式计算得分,排序依次为河北、山西、河南、陕西、安徽、山东、江苏.%Principal component and factor analysis methods were used to evaluate wheat dough rheological properties in different regions, and the results displayed that the correlation among dough rheological indicators was relatively great, the absolute values of 90% data were greater than 0. 30. So, the data were suitable to use the principal component analysis to study the relationship among indicators. Through analysis of principal component and factor, comprehensive evaluations for wheat of different regions were accomplished. By calculating eigenvalue and variance of each component, cumulative contribution rate for the first and second principal components reached 97.487% and two principal components could represent comprehensive information of dough rheology. Based on scores calculated by a comprehensive model for the two principal components, the sequence from high to low for dough rheology was as follows: Hebei > Shared > Henan > Shaanxi > Anhui > Shandong > Jiangsu.