面包质构特性测定方法的研究(Ⅳ)——面包质构测试条件对面包硬度测定值的影响  

TESTING METHOD OF TEXTURE CHARACTERISTICS OF BREAD(Ⅳ)——Impact of test conditions on determination of the bread hardness

作　　者：杨瑞征[1] 任小利[1] 毛根武 董德良 刘建伟[1] 

机构地区：[1]西华大学食品生物技术四川省高校重点实验室,四川成都610039 [2]中储粮成都粮食储藏科学研究所,四川成都610031

出　　处：《粮食储藏》2011年第4期38-41,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"(项目编号:7-4)

摘　　要：用不同品质面包专用粉制作的面包样品进行质构测定,通过正交试验考察了面包质构测试条件对面包硬度测定值的影响。结果表明:面包质构测试条件对面包硬度测定值影响的主次关系为:存放时间/压缩程度>压缩速度>切片厚度;面包存放时间、压缩程度和压缩速度对测定结果有高度显著的影响,面包切片厚度对测定结果有显著的影响;在本研究的考察因素及水平范围内,面包存放时间、压缩速度、切片厚度对面包硬度测定值的变异系数无显著影响。The texture characteristics of bread made of different flours were determined in order to investigate the impact of test conditions on determination of the bread hardness through the orthogonal experiment.The results showed that： the impact of test conditions on the bread hardness is： storage time/ compression degree compression speed sample thickness;the storage time,compression degree and compression speed have very obvious effect on the determination results,and the sample thickness also has significant effect on the determination results;storage time,compression speed and sample thickness have no significant effects on the coefficients of variation of the determination results within the test factors and levels range.

关 键 词：面包 质构 测定方法 测试条件 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]