STUDY ON TESTING METHOD OF TEXTURE CHARACTERISTICS OF BREAD(Ⅵ)——The relationship between the bread hardness and sensory evaluation and the impact of bread compression speed on bread hardness measured value
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 sensory evaluation and the impact of bread compression speed on bread hardness measured value.The experimental 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 increases 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 vally 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.
NETL
NSTL
万方数据
维普
