面条评价方法的研究

STUDY ON NOODLE EVALUATING METHODS

对4个系列的面条进行了流变学指标测定,研究了面条宽度、厚度和截面积对其影响.结果表明,在面条宽度变异系数较大、厚度变异系数相对较小的情况下,剪切应力、拉断应力和弹性,可用于面条质构品质的评价;在宽度变异系数较小的情况下,剪切应力、拉断力、弹性、粘结性和回复性可用于面条质构品质的评价;在宽度、厚度和截面积变异系数分别为3.378、6.937、7.651时,质构仪参数均可作为面条客观评价的指标.

The effects of noodle width, thickness and section area on noodle rheological index were studied for four series of noodles. The results indicated: Shear stress, tensile stress and springiness may be employed to assess the texture quality of noodles which have big width coefficient of variation and relatively small thickness coefficient of variation. For noodles with small width coefficient of variation, shear stress,tensile strength, springiness, cohesive- ness and resilience can be accessed to evaluate noodles texture characteristic. When the coefficient of variation of width,thickness,and section area is 3.378,6.973 and 7.651 respectively, all the texture analysis parameters can be used as objective evaluating indexes of noodles.