欢迎您！东篱公司
退出
-
申报数据库
-
立项数据库
-
成果数据库
-
项目获奖数据库
中文摘要：
研究了不同小麦品种面条的感官质量要素分布及其关系。通过对全国16个省市177份小麦品种制成的面条进行感官评价，结果表明，不同小麦品种色泽的变异系数最大，变异系数为38．14％，黏性变异系数最小，变异系数为8．12％。面条感官评价质量要素之间呈显著或极显著的相关关系，其中弹性、色泽与面条总分的相关系数最大，相关系数分别为r=0．780和0．741。中国面条感官质量要素中需要改进的有色泽和弹性。
英文摘要：
The distribution and relationships of noodle sensory quality factors of different wheat cultivars were studied in this paper. The noodles made from 177 wheat eultivars from 16 major wheat growing provinces and munici-palities of China were given sensory evaluations. The results were as follows ： the color of different wheat cultivars ranked first in coefficient of variation （ 38. 14% ）, viscosity had the lowest coefficient of variation （ 8. 12% ）. There were remarkable or significantly remarkable relationships between noodles sensory evaluation quality factors. The cor-relation coefficient was the largest between elastic, color and total scores （r = 0.780 and 0. 741 ）. Among the sensor quality factors of the Chinese noodle, the color and elasticity need to be improved.
同期刊论文项目
同项目期刊论文
期刊信息
位置：