面包质构特性测定方法的研究(Ⅴ)——压缩程度和压缩速度对面包硬度测定值的影响

METHOD FOR TESTING TEXTURE CHARACTERISTICS OF BREAD(Ⅴ)——Impact of compression degree and compression speed on determination of the bread hardness

用优质面包专用粉制作的面包样品进行质构测定,通过单因素实验重点考察了面包质构测试条件的压缩程度和压缩速度对面包硬度测定值的影响。结果表明：在本研究实验条件下,不同压缩速度的面包硬度测定值有高度显著差异,并且在不同压缩程度条件下都存在随着压缩速度的增大、面包硬度测定值呈先增后减再增大的趋势和规律。面包硬度测定值的变异系数为5.97%~8.65%,各压缩速度下压缩程度大的面包硬度测定值的变异系数相对较小,压缩速度为100 mm/min时、25%、35%及50%压缩程度的面包硬度测定值的变异系数都较小。面包质构测试参数以设置压缩程度50%、压缩速度100 mm/min,取25%压缩程度的硬度测定值为合适。

The impact of compression degree and compression speed on determination of the bread hardness was studied through single factor experiments,the texture characteristics of bread made of high quality flour were determined.The results showed that： at the conditions of the experiment,the variation of the bread hardness values at different compression speed was significant,and all have a tendency of increase,decrease and increase again with the increase of compression speed at different compression degree.The coefficient of variation of the test results were 5.97%～8.65%.The coefficient of variation was relatively smaller at higher degree of compression.The coefficient of variation was small at 25%,35% and 50% compression degree when compression speed was 100mm/min.The optimal conditions are： 100 mm/min compression speed and compression degree 25%.