摘要
对不同面包粉制作的面包和同种面包粉制作的老化面包的感官评定指标和仪器测定指标进行相关性研究。研究表明,质构仪测试的硬度和弹性指标与感官评价的烤焙均匀度、组织结构、柔软度、综合评分密切相关。为利用质构仪测试的硬度和弹性指标量化面包感官评价的质构指标提供理论基础。
The correlation of sensory evaluation and instrumental test for the bread made in different flours and the aging bread were studied in this paper. The results showed that, correlation instrumentation parameters, including of hardness, springiness with sensory texture characters as evenness of bakery, texture, scratchability and synthetical evaluation were excessively significant. The research give a guide for the quantization of texture quality of bread with hardness, springiness got from TPA experiment.
出处
《食品工业》
北大核心
2005年第6期21-23,共3页
The Food Industry
关键词
面包品质
面包老化
感官评价
仪器评价
相关分析
bread quality aging of bread sensory judgement texture analyzer correlation analysis
