摘要
采用物性仪在不同条件下测定面包的质构特性评价参数值.研究发现:测试速率、两次压缩之间的停留时间和压缩比例对面包弹性测定结果影响显著;测试速率、压缩比例和测后速度对面包内聚性和咀嚼性测定结果影响显著;压缩比例对面包硬度测定结果影响显著.研究结果表明,选定一个合适的测定条件评价面包的质构特性是非常重要的.
The texture property evaluation parameters of bread were determined by a texture analyzer under different test conditions. The results showed that the test speed, the standing time between two compressions, and the compression ratio had a significant influence on the test results of the bread; the test speed, the compression ratio and the post-test speed had a significant influence on the cohesiveness and chewiness of bread; and the compression ratio had a significant influence on the bread hardness. Therefore, proper test conditions were important for evaluating the texture properties of bread.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2013年第4期52-55,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
物性仪
TPA
面包
测定条件
texture analyzer
TPA （texture profile analyzer）
bread
test conditions
