期刊论文

中文

粮食与油脂

1008-9578

2020

33

4

62-66

10.3969/j.issn.1008-9578.2020.04.017

(kq1804004):长沙市科技计划重大专项

本校为第一机构

以20种面粉为原料制备南方馒头,基于偏最小二乘法和相关性分析,探究南方馒头感官评价与比容、色度L值、质构品质的关系,结合主成分分析方法构建南方馒头品质评价体系.结果表明:感官品质与比容、色度L值、质构品质存在显著(P

The southern-style steamed bread was prepared by 20 kinds of flour,the relationship of sensory evaluation between specific volume,chroma value L and texture quality was analysised by linear partial least-squares method and correlation analysis,principal component analysis method was used to construct the quality evaluation system of the southern-style steamed bread.The results showed that there were significant(P