摘要
本文试用数学试验设计考察小麦粉品质常用指标集,讨论了各指标在反映小麦粉烘焙品质方面的特点,主次顺序和优化组合等问题.
This article studies the commonly-used target collective about wheat flour quality with the mathematics experiment design and discusses the problems about the characteristics,master-slave order and optimum combination of each target in reflecting the baking quality of wheat flour.
关键词
小麦粉
品质
指标
数学分析
wheat flour quality mathematical
analysis commonly-used target
