面包及蛋糕的质构与感官评价的相关性研究  

Correlation Between Texture and Sensory Evaluation of Bread and Cake

作　　者：赵延伟[1] 耿欣[1] 陈海华[1] 王雨生[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《中国农学通报》2012年第21期253-259,共7页Chinese Agricultural Science Bulletin

基　　金：山东省高等学校优秀青年教师国内访问学者项目经费资助(2007-11-2010D104)

摘　　要：为了系统的量化不同厂家生产的、不同添加物、不同产品类型的面包和蛋糕的感官品质,采用物性测试仪和感官评价法,研究面包和蛋糕的质构与感官品质的相关性。结果表明:硬度和弹性指标可系统的量化同一厂家生产的不同添加物的面包和不同厂家生产的全麦面包的感官品质;弹性可系统的量化不同厂家生产的白面包的感官品质;回复性可系统的量化不同产品类型的海绵蛋糕的感官品质;硬度、黏聚性、咀嚼性、回复性可系统的量化不同添加物的戚风蛋糕的感官品质;硬度、弹性、黏聚性可系统的量化不同种类的蛋糕的感官品质。In order to quantify bread and cakes with different manufacturers,different additives and different types,the correlations between texture and sensory qualities of bread and cakes were studied by the texture analyzer and sensory evaluation method.The results showed that,the quality of bread with different additives for the same manufacturer and graham bread for different manufacturers could be quantified by the index of hardness and elasticity.The quality of wheat bread for different manufacturers could be quantified by the index of elasticity.The quality of sponge cake with different types could be quantified by the index of resilience.The quality of chiffon cake with different additives could be quantified by the index of hardness,cohesiveness,chewiness and resilience.The quality of cake with different types could be quantified by the index of hardness,springiness and cohesiveness.

关 键 词：面包 蛋糕 质构特性 感官评价 相关关系 

分 类 号：TS972.166[轻工技术与工程]