| 引用本文: | 吴 丽1,2 ,邓诗源1 ,陈琳莉1 ,唐春红1,2 ,游 欢1.基于主成分分析法对比不同加水量对全麦面条品质的影响(J/M/D/N,J:杂志，M：书，D：论文，N：报纸).期刊名称,2025，42（3）：27-33 |
| CHEN X. Adap tive slidingmode contr ol for discrete2ti me multi2inputmulti2 out put systems[ J ]. Aut omatica, 2006, 42(6): 4272-435 |
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| 摘要: |
| 目的 分析不同加水量对全麦面条蒸煮损失率、吸水率、质构和感官的影响,优化全麦面条制备工艺中的最
适加水量。 方法 测定不同加水量(40%、41%、42%、43%、44%、45%) 对全麦面条硬度、粘着性、弹性、凝聚性、胶黏
性、咀嚼性、回弹性、蒸煮损失率、吸水率以及感官评分 10 个品质指标的影响,并对品质指标进行相关性分析,采用
主成分分析法( PCA) 得到主成分因子及与其相关的数据指标,计算出不同加水量时全麦面条品质指标的综合得
分。 结果 不同加水量对全麦面条蒸煮损失率、吸水率、质构和感官的影响趋势不同,品质指标间相关性比较大。 在
6 个加水量梯度中,添加 41%的水全麦面条综合得分最高,其次是 43%和 42%的加水量,且 41%、42%、43%三个加
水梯度的全麦面条品质指标与其他 3 组形成显著差异( p<0. 05) 。 结论 加水量会对面条品质产生显著影响,当加
水量为全麦面粉的 41%时制备的全麦面条品质综合指标最优。 |
| 关键词: 全麦面条 加水量 品质 主成分分析 |
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| Comparison of the Effects of Different Water Additions on the Quality of Whole Wheat Noodles Based onPrincipal Component Analysis |
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WU Li1 2, DENG Shiyuan1, CHEN Linli1, TANG Chunhong1 2, YOU Huan1
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1. School of Food Science and Engineering Chongqing Technology and Business University Chongqing 400067 China
2. Chongqing Engineering Technology Research Center for Processing Storage & Transportation of Characteristic
Agricultural Products Chongqing 400067 China
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| Abstract: |
| Objective The effects of different water additions on the cooking loss water absorption texture and sensory
properties of whole wheat noodles were analyzed to optimize the amount of water added in the preparation process of whole
wheat noodles. Methods The effects of different water contents 40% 41% 42% 43% 44% 45% on ten quality
indicators of whole wheat noodles including hardness adhesiveness elasticity cohesiveness gumminess chewiness
springiness cooking loss water absorption and sensory scores were determined. Correlation analysis was conducted on
the quality indicators and principal component analysis PCA was used to obtain the principal component factors and
their related data indicators. The comprehensive scores of the quality indicators of whole wheat noodles at different water
additions were calculated. Results The effects of different water contents on the cooking loss water absorption texture, and sensory properties of whole wheat noodles varied and there was a significant correlation between the quality
indicators. Among the six levels of water addition noodles with the water content of 41% had the highest comprehensive
score followed by 43% and 42%. Moreover the quality indicators of whole wheat noodles with water contents of 41%
42% and 43% differed significantly from the other three groups p<0. 05 . Conclusion The water addition significantly
affects the quality of noodles and the optimal comprehensive quality index of whole wheat noodles is achieved when the
water content is 41% of the whole wheat flour. |
| Key words: whole wheat noodles water addition quality principal component analysis |
