馒头的品尝方法及品尝员的筛选探讨

Discussing on the Taste Method of Steamed Bread and the Selection of Taster

馒头的品尝评价,能够真实客观地反映小麦的储存品质和食用品质。详细阐述馒头品尝员培训及筛选的方法,旨在提高实验结果的准确性,为改进实验室馒头评价方法标准提供理论依据。

The taste evaluation of steamed bread can objectively reflect the wheat ＇s edible quality and storage quality. This paper elaborates on the methods of training and screening of steamed bread tasters, aiming at im-proving the accuracy of the experimental results and providing a theoretical basis for revising the standard of steamed bread evaluation methods in the laboratory.