科技期刊中“面团流变学”特性参数使用现状的调查分析

Investigation and Analysis on Use of “Dough Rheology”Characteristic Parameters in Scientific Journals

通过中国知网,对2019—2020年中文科技期刊中含有"面团流变学特性"的446份文献进行调查分析,结果表明,用于测定和评价面团流变学特性的面团拉伸仪法、粉质仪法和混合试验仪法的17个参数存在名称、单位和精确度使用混乱问题,应该引起重视。科技期刊编辑应加强对与面团流变学特性有关的国家标准GB/T 14614—2019、GB/T 14615—2019和GB/T 37511—2019的学习,掌握其规定和要求,并通过网站、期刊补白等途径将相关信息及时传递给读者和作者,以促进科技期刊中相关参数的规范化使用。

A survey of 446 documents containing "dough rheological properties" in Chinese scientific journals from 2019 to 2020 was carried out by CNKI. The results show that 17 parameters of dough extensograph, farinograph and mixolab used to determine and evaluate dough rheological properties have the problems of confusion in name, unit and accuracy, which should be paid attention to. Editors of scientific journals should strengthen the study of national standards GB/T 14614-2019,GB/T 14615-2019 and GB/T 37511-2019 related to dough rheological properties, master their provisions and requirements,and timely transmit relevant information to readers and authors through websites, journal fillers and other ways, so as to promote the standardized use of relevant parameters in scientific journals.