摘要
本文应用模糊数学、线性代数、数理统计方法,讨论了小麦粉常用性状指标按烘焙品质代表性的优化组合问题.给出了满意指标组,回归评估方程,小麦粉分级表;特别是一套回归评估方程,经过验证达到了现有间接评价方法中的先进水平,可供进一步验证和付诸试用.
This article discusses the problems concerning the optimum combination of the commonly-used property target of wheat flour considering the representative of cure quality by means of fuzzy maths, linear algebra and mathematical statistics. Also the article offers the satisfactory target groups, regression estimation and the scale figure of wheat flour.Above all, the regression estimation equation given here has attained the advanced level of the present indirect estimation methods proved by the test and this equation is worth further testing and applying as well.
关键词
小麦粉
烘焙品质
综合评判
优化
cure quality wheat flour comprehensive judgment optimization regression estimation equation
