Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation

Research on Formula Optimization and Low-GI Verification of Coarse Grain Steamed Bread Based on Fuzzy Mathematics Sensory Evaluation

In order to develop a coarse grain steamed bread with good quality and low glycemic index (GI), taking the appearance, texture, palatability and taste of coarse grain steamed bread as evaluation indexes, the fuzzy mathematical sensory evaluation method was established to determine the best proportio...

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Bibliographic Details
Main Authors: Shiwei LIU, Chengxiang WANG, Shenglin DUAN, Meina ZHANG, Xi WANG, Fujun MA, Xinyan ZHAO, Haizhi LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-11-01
Series:Shipin gongye ke-ji
Subjects:
coarse grain steamed bread
fuzzy mathematics
sensory evaluation
glycemic index
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110206

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110206

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