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小麦粉常用性状指标对烘焙品质代表性的排序与评价 被引量:3

REPRESENTATIVE ARRANGEMENT AND EVALUATION OF THE COMMON USE PROPERTIES TARGET OF WHEAT
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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.
机构地区 郑州粮食学院
出处 《武汉粮食工业学院学报》 1990年第2期13-23,共11页
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
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