食品与机械2017，Vol.33Issue(12)：23-26,4.DOI:10.13652/j.issn.1003-5788.2017.12.005
面包的质构特性与隔声系数相关性研究
Study on correlation between texture characteristics and sound insulation coefficient of bread
摘要
Abstract
The texture parameters and sound insulation coefficients of the whole wheat bread and white bread were measured according to the difference of the standing time,and the least squares regression analysis was carried out according to the maximum Pearson coefficient of sound insulation coefficients.The results showed that the hardness,elasticity,adhesion and chewiness of whole wheat bread were linear with the sound insulation coefficient of specific fre-quency.However,no significant linear relationship was found in the studies on the white bread.关键词
声学特性/质构特性/面包/隔声系数/Pearson系数Key words
bread/texture characteristics/coefficient of sound insula-tion/Pearson coefficient/least square引用本文复制引用
梁义,冯涛,张子涵,汪婕,王晶..面包的质构特性与隔声系数相关性研究[J].食品与机械,2017,33(12):23-26,4.基金项目
国家重点研发计划资助(编号:2016YFD0400305) （编号:2016YFD0400305）
