摘要
对长货架期软面包质构的测定方法进行研究.首先选用探头P/2测定面包皮硬度,探头P/6测定面包芯硬度,探头P/0.5测定面包芯硬度及新鲜度.由测定结果的稳定性筛选探头后,应用探头P/0.5测定面包贮存期间质构变化,分析比较测定结果与感官评价结果相关性.实验结果表明:以探头P/0.5所测硬度指标作为面包新鲜度的客观评价值最为科学,每个样品的变异系数为10.76,贮藏期实验中,与面包新鲜度的感官评价结果相关性系数达到0.925 8.
The methods of determination the texture of a long shelf-life soft bread was investigated. The P/2 probe was cho- sen to test the hardness of the breadcrust, while the P/6 probe was chosen to test the hardness of the bread core. The P/0.5 probe was chosen to test the hardness and the freshness and analyzed the stability of the result. Then the P/2 probe was used to test the texture of the bread during the storage. The test result were analyzed by combined with sensory evaluation which can indicate the bread＇s freshness accurately. The experiment results showed that the most reasonable method is using the P/0.5 probe testing the hardness of the bread core, and the Coefficient of Variation can reach to 10.76, the Coef. of Coefficient with the sensory evaluation can reach to 0.925 8.
出处
《天津科技大学学报》
CAS
2011年第5期23-26,共4页
Journal of Tianjin University of Science & Technology
基金
企业合作项目"欧式面包品质改进与工业化生产"(1000140008)
关键词
长货架期软面包
质构测定
感官评价
long shelf-life soft bread
texture analysis
sensory evaluation
