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作者	单位
曹颖妮，胡京枝，余大杰，张玲，郝学飞，赵光华，班宜辉，张正军	（河南省农业科学院农业质量标准与检测技术研究所；农业部农产品质量监督检验测试中心(郑州)；河南省粮食质量安全与检测重点实验室，河南郑州 450002）

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中文摘要:

为准确预测小麦面团流变学特性测定过程中的吸水率，以河南省小麦区域试验参试品种（系）为材料，对各粉路系统出粉量、湿面筋含量、沉淀值和吸水率进行相关性分析。结果表明，各粉路面粉出粉量、湿面筋含量和沉淀值均与吸水率呈显著或极显著相关。以各粉路面粉出粉量为自变量（X），以吸水率为因变量（Y），进行逐步回归分析，建立方程Y=60.967-0.047X₁-0.055X5+0.006X6+0.055X7。并以不同湿面筋含量对实验结果进行细分，初步总结出不同湿面筋含量所对应的吸水率大概值。

英文摘要:

To predict water absorption during the process of determination of wheat dough rheological properties, quality properties of 424 winter wheat varieties and/or lines collected from wheat regional test in Henan province were detected, which contained flour yield from different milling streams, wet gluten content, sedimentation volume and water absorption. Correlation analysis has been conducted among the above parameters. The results showed that the water absorption was significant correlated with flour yield from different milling streams, wet gluten content and sedimentation volume. It was suggested that water absorption (Y) could be calculated by flour yield from different milling streams (X) according to an equation:Y=60.967-0.047X₁-0.055X5+0.006X6+0.055X7. Based on different ranges of wet gluten content, water absorption could be estimated.

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