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Path Coefficient Analysis of Bread Volume and Quality Property of Wheat Variety

ZHANG Guo-quan et al(College of Food Science and Engineering,Northwest A&F University,Yangling,Shaanxi 712100)  
The effect of protein content,wet gluten content,sedimentation value,water absorption and stability of 51 wheat cultivars and lines grown in Guanzhong of Shaanxi province on bread volume were studied.The correlation analysis indicated that there was extreme significant positive correlations between wet gluten content,sedimentation value,stability and bread volume;and the correlations between protein content,water absorption and bread volume were not significant.The results of path coefficient analysis showed that the direct effect of stability,wet gluten content,water absorption,sedimentation value and protein content on bread volume was weak respectively.The comprehensive effect degree of sedimentation value,stability,wet gluten content,water absorption and protein content on bread volume were decreased respectively and the sedimentation value was the most decisive effect on bread volume.
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