Development of the Quality Evaluation System of Chinese Northern Steamed Bread by Multivariate Statistical Analysis

This study was established the quality evaluation system of Chinese northern steamed bread through 17 kinds of commercially Chinese northern steamed bread as research object to investigate the relationship between physical properties and sensory characteristics by multivariate statistical analysis. The cluster analysis of physical properties of raw materials showed that when the similarity coefficient was 0.90,hardness,chewiness and gumminess were classified into one class,and hardness was selected to replace the chewiness and gumminess. The relationship between physical properties and sensory characteristics of Chinese northern steamed bread by partial least squares analysis and correlation analysis,the results showed that hardness,elasticity,specific volume,diameter ratio and color difference L value could be used as the key physical items in the quality evaluation system. Based on the comprehensive quality evaluation score formula Z=0.115X₁+0.452X₂+0.391X₃+0.421X₄+0.017X₅ (X₁:hardness,X₂:elasticity,X₃:specific volume,X₄:diameter ratio,X₅:L value),the quality evaluation system was established by the principal component analysis of the five physical properties,which was suitable for Chinese northern steamed bread. In addition,another ten kinds of commercially Chinese northern steamed bread were selected for verification. The results showed that the quality evaluation system was in good agreement with the sensory evaluation system,which showed that the steamed bread quality evaluation system based on multivariate statistical method was feasible.