饺子专用粉的品质性状研究

Study on Quality of Special Use Dumpling Flour

选用郑州市几大超市销售的8种饺子粉,进行面粉品质性状测定,探讨饺子粉理化性质、面团流变学特性与饺子品质的关系,通过回归分析,确定了影响饺子品质的关键指标,以这些指标对试验用8种饺子粉进行聚类分析,得出了各项指标的参数标准.

Eight species of dumpling flour sold in supermarkets in Zhengzhou were used as materials to test their qualities and to study the relationship between physico-chemical properties of dumpling flour, dough rheological property and dumpling quality. Using logistic regression analysis, the factors influencing dumpling quality were confirmed, and the parameter standards of various index were obtained by cluster analysis of these indexes.