模糊数学在预测小麦粉烘焙品质上的应用

时具有代表性且面筋筋力不同的20种小麦样品进行了湿面筋含量、面筋指数与面筋稳定时间的测定,得到了20组不同的数据;然后利用模糊数学的方法进行处理。运用摸糊综合评判法计算出20种小麦的面筋稳定时间值与实测值相对比。绝对误差在-1与+l之间的达95%。

Representive saniples of 20 Varieties of wheat with different gluten strength were tested for wet gluten content. gluten index and dough ball time. The 20 groups of varied data obtained were then treated with the method of fuzzing mathematics. The dough-ball-time values of these 20 varieties of wheat were calculated by means of synthetic fuzzing evaluation. Comparing with the actual values tested, the absolute erors which are between -1 and +1 account for 95%.