The dough rheological parameters of 30 common wheat varieties or lines with different gluten strength were determined by Glutomatic, Farinograph, Mixograph and Alveograph, and the relations between the obtained parameters and bread baking quality were analyzed. Results: There exist significant correlations among majorities of the quality characters, while these characters have extremely significant correlation with bread quality. Factor analysis and gradual regression analysis indicate that four instrument parameters, i. e. the peak time of Mixograph, the wet gluten index of Glutomatic, the softening degree of Farinograph and the P of Alveograph can be used individually to reflect bread quality. The peak time, peak integral (or time 8'peak integral) , wet gluten content, degree of softening, P/L, etc. can be taken as a comprehensive index to reflect bread quality. Based on dough rheological parameters , the fitting degree of the instruments for reflecing bread quality is ranked as Mixograph > Glutomatic > Farinograph > Alveograph.%利用面筋仪、粉质仪、吹泡仪及揉面仪测定了30个不同筋力小麦品种的面团流变学特性,并分析了各仪器品质指标间及其与面包烘焙品质的相关性.结果表明,大多数品质指标之间存在显著的相关性,并与面包烘焙品质存在极显著的相关性.进一步的因子分析和逐步回归分析表明,揉面仪的和面时间、面筋仪的湿面筋指数、粉质仪的弱化度、吹泡仪的韧性等是单一仪器反映面包烘焙品质的重要指标;而和面时间、峰积分(或8分钟积分)、湿面筋含量、弱化度、曲线形状等则可作为多种仪器反映面包烘焙品质的综合评判指标.各种仪器通过检测面团流变学特性反映面包烘焙品质的适合程度依次为揉面仪、面筋仪、粉质仪、吹泡仪.
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