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作者	单位
杨涛，周琴，姜东，王笑，蔡剑，黄梅，戴廷波，曹卫星	(南京农业大学，农业部小麦区域技术创新中心，江苏南京 210095)

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中文摘要:

为建立标准化和规范化的饼干品质评价方法，本研究选用一个商用饼干专用粉和八个不同品种的小麦面粉为材料进行饼干烘焙，将饼干质构、色泽、感官评价的主要指标纳入评价体系，采用变异系数权重法确定饼干重量、直径、厚度、延展性、硬度、脆性、咀嚼性、L^*、△E^*和感官评价指标在综合评价中的权重值，利用灰色关联分析法对各个指标进行无量纲化处理，以商用饼干专用粉制作的饼干作为参考序列，计算灰色关联系数和灰色关联度，对不同小麦面粉制成的饼干品质进行综合评价。结果表明，随着小麦面粉中蛋白质含量的增加，饼干的重量和厚度呈现增加趋势，延展性逐渐减小；硬度和咀嚼性逐渐增加，脆性降低；色泽呈现先变黑后变白的“V”字形变化趋势；感官评价分数逐渐降低。供试小麦评价结果排序为淮麦33＞宁麦13＞扬富麦101＞淮麦29＞苏麦18＞淮麦35＞扬麦13＞农麦126，和感官评分结果排序的秩相关系数为0.881，达到极显著水平。综合考虑，基于灰色关联分析法对饼干品质进行评价，结果更加全面和可靠，能够较好反映不同小麦品种之间的差异。

英文摘要:

To establish standardized biscuit quality evaluation methods,in this study,a commercial biscuit flour and eight varieties of wheat flour were selected as materials to bake biscuits. The main indices of biscuit texture,color and sensory evaluation were included in the evaluation system. The weight of biscuit weight,diameter,thickness,ductility,hardness,brittleness,chewiness,L^*,△E^* and sensory evaluation indices in comprehensive evaluation are determined by the weight method of coefficient of variation. Grey relational analysis(GRA) was used to process each index,and the biscuits made from commercial biscuit flour were used as reference sequence to calculate the grey relational coefficient and grey relational degree to evaluate the biscuit quality of flour from different wheat comprehensively. The results showed that with the increase of protein content in wheat flour,the weight and thickness of biscuits increased,but the spread ratio decreased; the hardness and chewiness of biscuits increased,while the fracturability decreased; the color of biscuits changed from black to white,and the sensory evaluation score of biscuits decreased gradually. The ranking of evaluation results by GRA was Huaimai 33>Ningmai 13>Yangfumai 101>Huaimai 29>Sumai 18>Huaimai 35>Yangmai 13>Nongmai 126,and the rank correlation coefficient of the order between GRA and sensory evaluation was 0.881,with significant correlation(P<0.01). The GRA results were more comprehensive and reliable,and could better reflect the differences among different wheat varieties.

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