粉质质量指数(FQN)——面团流变学特性试验的新指标及其应用

Farinograph Quality Number (FQN) - A New Indexfor Rheological Property Measurement onDough with Farinograph

本文介绍并验证了一种对面粉进行流变学试验时的新指标-粉质质量指数（FQN）。此指标不但易于评价而且缩短了试验时间。验证结果表明,“粉质质量指数”与标准粉质评价方法中的“稳定性”、“软化度”和“评价值”等指标具有良好的相关性。

A new index (Farinograph Quality Number,FQN) and its application in evaluation of flour quality is described in this paper. This index is suitable to evaluate the quality of flour and makes the measurement using Farinograph for dough rheological properties faster. It was verified in our study that there were good correlations between FQN and Stability, FQN and Degree of Softening, FQN Valorimeter Value, etc.