小麦馒头品质评价方法优化

Optimization of Evaluation Method of Wheat Steamed Bread Quality

摘要:

为了优化现有的馒头品质评价方法,参照LS/T 3204—1993和GB/T 17320—1998,进行馒头制作与品质评价技术研究,经相关性分析、逐步回归分析及拟合检验,精简其评价项目、提高操作性和准确性。结果表明,馒头品质评价指标可被简化为4项,分别为比容、外观、外部色泽与适口性,其权重依次为30%,20%,10%和40%。新方法可替代原始方法,仪器评价法与原始评价方法相关性有待提高,仅色差计参数a*值与外部色泽、质构仪咀嚼性指标与粘牙相关性较高,可作为评价外部色泽与适口性的有效辅助手段。新方法可适用于不同产地、品种小麦制作的馒头品质评价,具有感官指标少、差异易被区别、准确性和可行性高的特点。

Abstract:

Based on LS/T 3204—1993 and GB/T 17320—1998, wheat steamed bread was prepared and evaluated to optimize the existing evaluation method. The correlation analysis, stepwise regression, and fit test were applied to reduce the evaluating indexes and improve the accuracy. The results suggested that volume, appearance, external color, and adhesiveness were selected for the quality evaluation of steamed bread. The weight percentages of the four indexes were 30%, 20%, 10%, and 40%, respectively. The original method could be replaced by the modified method, because a good correlation between the steamed bread scores of the two methods was obtained. Even though the correlation between the instrumental method and original method need to be improved, the color difference meter parameter a* and the texture analyzer chewiness indicator correlated with the external color and adhesiveness obtained from the original method. Therefore, it could be used as auxiliary index to estimate the external color and palatability of steamed bread. The new modified method having less evaluating indexes and high accuracy and feasibility is appropriate for the evaluation of different regions and varieties of wheat steamed bread.