湿豆渣面团质构特性与面包感官评价相关性分析

Correlation Analysis of Fresh Okara-wheat Dough Texture Properties and Bread-baking Sensory Evaluation

为了明确湿豆渣面团的结构性能与面包的品质的相关性,对比研究了湿豆渣面团的TPA测试结果与面包的感官评定结果,探讨他们的相关性。结果表明,20种湿豆渣面团的TPA测试结果和面包感官评定结果都具有显著性差异。对湿豆渣面团TPA测定结果进行因子和主成分分析,得到2个主成分,累计方差贡献率为88.983%。对面团质构的物性仪TPA测试结果和面包感官评定结果进行相关性分析,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=-0.794-0.679）。

In order to ensure a comprehensive evaluation on the texture of fresh okara-wheat dough and bread,the correlation of the results between TPA and the sensory evaluation was discussed.The result indicated that TPA analysis and the sensory evaluation of 20 kinds of bread had significant differences.Two main components were obtained by analyzing the factor and principal component of the TPA data of the dough,and their cumulative variance contribution rate was 88.983%.The correlation analysis between TPA and sensory evaluation results indicates they were significant（p〈0.05） or highly significant（p〈0.01） correlation（r=-0.794-0.679）.