选取全麦面包和白面包,根据放置时间的不同分别测得面包的质构特性参数和隔声系数,依据 Pearson 系数最大选取恰当频率的隔声系数,进行最小二乘法线性回归分析.结果表明:全麦面包的硬度、弹性、胶黏性、咀嚼性分别与特定频率的隔声系数呈线性关系,而白面包不具有此类特点.%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.
展开▼
