摘要
小麦粉性状指标名目繁多,参差不齐,它们对烘焙品质代表性的强弱,至今没有系统的、定量的描述.本文从常用性状指标出发,以模糊数学的聚类分析,综合评判为主要方法,进行了排序和评价.为解决这一悬而未决的问题,作了有益的尝试.
There are varieties of standard for wheat flour and they are quite different from each-other .So far there has been no systematical and quantatitive description of their influence on the baking, quality. This paper, based on the common use properties larget,with polymerizing analyses of vague mathematics and comprehensive judgement as the main method, has arranged and evaluated it. Thus, it has made some contribution to solving the unsettled problem.
关键词
小麦粉
烘焙品质
聚类分析
wheat flour polymerizing analysis comprehensive judgement imitative rate bread marking baking quality