用修正极差法评价魔芋粉对面包品质影响的研究  

ASSESSING THE INFLUENCE OF REFINED CONJAC MEAL ON BREAD QUALITY BY CORRECTIVE RANGE ANALYSIS

作　　者：刘国琴[1] 王修法 陆启玉[1] 陆登俊[3] 陈洁[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]河南工业贸易职业学院,河南郑州450012 [3]华南理工大学食品与生物工程学院,广东广州510640

出　　处：《河南工业大学学报（自然科学版）》2005年第2期5-7,共3页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省科技攻关资助项目(0224010014)

摘　　要：初步探讨了用修正极差法来评价魔芋精粉对面包品质的影响.实验结果表明,用修正法评定添加魔芋精粉对面包品质的影响因素排序是包心色泽、纹理结构、弹柔性.魔芋精粉的最佳添加率为0 4%.<Abstrcat> The influence of refined conjac meal on bread quality was assessed primarily with the correcting the method of range analysis. The result indicated that the sequence of the influence factors of refined conjac meal on bread quality was color in center-the grain structure-elastic and pliant characteristic of bread. The optimum addition amount of refined conjac meal was 0.4%.

关 键 词：修正极差法 魔芋精粉 面包品质 

分 类 号：TS201.2[轻工技术与工程—食品科学]