重庆工商大学学报（自然科学版）2025，Vol.42Issue(3)：27-33,7.DOI:10.16055/j.issn.1672-058X.2025.0003.004
基于主成分分析法对比不同加水量对全麦面条品质的影响
Comparison of the Effects of Different Water Additions on the Quality of Whole Wheat Noodles Based on Principal Component Analysis
摘要
Abstract
Objective The effects of different water additions on the cooking loss,water absorption,texture,and sensory properties of whole wheat noodles were analyzed to optimize the amount of water added in the preparation process of whole wheat noodles.Methods The effects of different water contents(40％,41％,42％,43％,44％,45％)on ten quality indicators of whole wheat noodles,including hardness,adhesiveness,elasticity,cohesiveness,gumminess,chewiness,springiness,cooking loss,water absorption,and sensory scores,were determined.Correlation analysis was conducted on the quality indicators,and principal component analysis(PCA)was used to obtain the principal component factors and their related data indicators.The comprehensive scores of the quality indicators of whole wheat noodles at different water additions were calculated.Results The effects of different water contents on the cooking loss,water absorption,texture,and sensory properties of whole wheat noodles varied,and there was a significant correlation between the quality indicators.Among the six levels of water addition,noodles with the water content of 41％had the highest comprehensive score,followed by 43％and 42％.Moreover,the quality indicators of whole wheat noodles with water contents of 41％,42％,and 43％differed significantly from the other three groups(p＜0.05).Conclusion The water addition significantly affects the quality of noodles,and the optimal comprehensive quality index of whole wheat noodles is achieved when the water content is 41％of the whole wheat flour.关键词
全麦面条/加水量/品质/主成分分析Key words
whole wheat noodles/water addition/quality/principal component analysis分类
轻工业引用本文复制引用
吴丽,邓诗源,陈琳莉,唐春红,游欢..基于主成分分析法对比不同加水量对全麦面条品质的影响[J].重庆工商大学学报（自然科学版）,2025,42(3):27-33,7.基金项目
重庆市自然科学基金项目(CSTC2019JCYJ-MSXMX0263) （CSTC2019JCYJ-MSXMX0263）
重庆市科研平台开放基金项目(KFJJ2018052). （KFJJ2018052）
