摘要
用不同品质面粉制作面包样品并进行感官评价和质构特性测定,主要考察了面包感官评价和面包硬度测定值的关系及压缩速度对面包硬度测定值的影响。实验结果表明,面包感官评价总分与面包体积和面包纹理结构都有线性正相关的关系,面包硬度测定值与面包感官评价总分具有很强的相关性。不同面粉材料和不同探头测定位置都有随着压缩速度的增大、面包硬度测定值呈先增后减再增大的规律,探头测定位置为中上时在压缩速度100mm/min时出现硬度测定值的峰值,而在压缩速度为140mm/min时出现硬度测定值的谷值,探头测定位置为中下时的硬度测定值峰谷值的压缩速度比前者分别大40mm/min。
By measuring the sensory evaluation and textural properties of the bread samples made by different qualities of flour, the experiment has mainly studied the relationship between the bread hardness and sen- sory evaluation and the impact of bread compression speed on bread hardness measured value. The experi- mental results showed that there is positive linear relationship between the sensory evaluation of bread and volume and texture of bread, and that there is a strong collection between bread hardness valnes and bread sensory evaluation score. The bread hardness values of different flour and probe measurement position in- creases in the beginning and then decreases and then increases , when the compression rate increases . When the determination of the probe position （compression speed 100mm/min） is in the middle and upper , the peak of the bread hardness measured value appears, and the rally appears at compression speed 140mm/min . The compression speed （at the peak and vally） is 40mm/min more than the former, when the position of the probe is in the middle and lower.
出处
《粮食储藏》
2013年第2期28-31,共4页
Grain Storage
基金
"十一五"国家科技支撑计划--"成品粮品质快速测定技术与仪器研究开发"(2006BAD08B07)
关键词
面包
感官评价
质构
压缩速度
硬度测定值
Bread, Sensory evaluation, Texture, Compression speed, Hardness measurement values
