摘要
利用食品质构测试仪并参考采用AACC74-09标准测试方法,对不同品质面包粉制作的面包样品进行了质构特性测定实验,探讨了面包质构测试样品的制作方法及面包硬度测定值的分散特征与集中稳定性。结果表明:使用自制面包切片器配合专用面包刀能够切出厚度为25mm或12.5mm的面包片,并能保证相同切片方式的每次切片厚度一致;一次制作10个面包,每个面包切为3片、共计30个面包片的硬度测定平均值的稳定性较好;5个面包15面包片的硬度测定平均值的样品代表性很好,不同批次测定的硬度测定平均值之间只有10g左右的差异。
According to the standard method AACC 74-09,the texture characteristics of bread made of different kinds of flour were tested by Texture Analyzer,the methods of bread making and the dispersion and concentration stability of bread hardness were also studied. The results showed that samples could be sliced up loat with 25 mm or 12.5 mm thickness by homemade bread slicer and bread knife,and the slice thickness was consistent every batch. Ten loaves of bread samples were made once and each sample was cut in three slices,the average hardness of 30 slices of bread was steady. The average hardness of 15 slices from 5 loaves of bread presented excellent typical characteristics,and there was only 10 g differences among different batches.
出处
《粮食储藏》
2010年第2期33-37,共5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"
关键词
面包
质构特性
测定方法
bread
texture characteristics
test method
