| 摘要 |
FIELD: food-processing industry, in particular, evaluation of wafer consumer properties. ^ SUBSTANCE: method involves determining organoleptical and physicochemical characteristics of wafers followed by giving marks; providing dispersion analysis; calculating interrelation coefficients and building organoleptical and physicochemical factor relationship matrix; calculating consumer factor and building product competitiveness scale; evaluating wafer consumer factor on the basis of resultant scale. Method may be used in development of novel kinds of wafers. ^ EFFECT: increased efficiency of method allowing product to be ranked by consumer factor and wider range of wafers. ^ 2 tbl |
