摘要
面条品质是评价小麦籽粒品质和面粉品质的主要依据,阐述了感官评价、色差计、物性仪、TOM值测定等在面条食用品质评价中的应用,指出仪器量化评定是今后研究的发展方向。
Evaluation of noodle quality is essential for wheat and flour quality. Application of sensory evaluation, colorimeter, texture analyzer and TOM value in evaluation of noodle edible quality was reviewed. It is indicated that evaluation by instrument is the way.
出处
《粮油食品科技》
北大核心
2012年第2期5-7,共3页
Science and Technology of Cereals,Oils and Foods
基金
质检公益性研究专项(201110259)
关键词
面条
感官评价
仪器评价
noodle
sensory evaluation
instrument evaluation
