湿豆渣面包仪器质构与感官质构相关性分析

Analysis of the correlation between the sensory evaluation and texture instruments of fresh okara-wheat bread

将湿豆渣替代小麦粉制作高膳食纤维湿豆渣面包,为了建立一种客观、准确的湿豆渣面包的品质评价方法,建立感官评价和物性仪分析两种方法测定结果的相关性。以湿豆渣、糖、酵母和黄油为单因素,采用四因素五水平的实验设计为研究对象,获得20种面包的TPA分析结果,除黏附性外其他性能都和感官评价都具有显著性差异（p〈0.05）。对面包TPA测定数据进行因子和主成分分析,得到主成分,累计方差贡献率为82.90%。对感官评定和仪器分析结果进行相关性分析表明,TPA测定结果与感官评定结果之间存在显著（p〈0.05）或极显著（p〈0.01）的相关性（r=-0.326-0.986）。以TPA分析指标为自变量,感官评定指标为因变量进行逐步回归分析,得到具有统计意义的感官评价的硬度、内聚性、回复性的预测模型。本文为物性仪在焙烤食品品质评价上的应用提供了理论依据。

The fresh okara was used to replace a part of wheat flour to produce high dietary fiber fresh bread. In order to establish an objective and accurate way of evaluating the quality of fresh okara-wheat bread,both sensory evaluation and physical instrumental analysis were applied to evaluate the correlation of the results.The experiment designed with five levels and four factors,fresh okara,sugar,yeast and butter,was investigated.The result indicate that the TPA analysis and sensory evaluation of 20 kinds of bread were significant differences（p〈0.05） except the adhesiveness. While analyzing of the factor and principal component of the TPA data of the bread,the main components were identified. The cumulative variance contribution rate was 82.90%. By analyzing the correlation of the sensory evaluation and instrumental analysis,there were significant（p〈0.05） or highly significant（p〈0.01） correlation（r=-0.326-0.986） between the results of TPA and the sensory evaluation.Stepwise regression analysis was used to achieve,prediction equations with the parameters of TPA as independent variables,and the data of principal sensory attributes as dependent variable. The prediction equations of sensory hardness, cohesiveness, resilience were of significance in statistics. This research provided theoretical basis for the application of physical instruments on the quality evaluation of baked goods.