Abstract:The present study established the sensory evaluation system for whole wheat steamed bread based on the theory of fuzzy mathematics.The optimal indexes of whole wheat steamed bread were sorted by using the dual contrast fuzzy decision method，while expert consultation and weighted statistics were used to further determine the score weights of the optimal indexes.Moreover，the quantitative description method and percentage system were employed to establish the sensory evaluation system of whole wheat steamed bread.The results showed that eight sensory evaluation indexes of whole wheat steamed bread were selected by contrast decision，including specific volume，surface color，surface structure，internal structure，elasticity，viscosity，chewability，and taste.The weights of specific volume and internal structure were 0.15，the weight of taste was 0.20，and the weights of surface color，surface structure，elasticity，viscosity，and chewability were 0.10.These indexes were further graded by using the equivalent description method to determine the evaluation domain set and the sensory evaluation method.Finally，the sensory evaluation table of whole wheat steamed bread was generated.