| 质构分析(TPA)及测试条件对面包品质的影响 |
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| 引用本文： | 王海鸥,姜松.质构分析(TPA)及测试条件对面包品质的影响[J].粮油食品科技,2004,12(3):1-4. |
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| 作者姓名： | 王海鸥 姜松 |
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| 作者单位： | 江苏大学生物与环境工程学院,江苏,镇江,212013 |
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| 摘 要： | 简要介绍了质构分析(TextureProfileAnalysis)的方法,具体阐述了TPA质构参数的含义,并对面包片进行TPA测试,研究压缩速率和压缩程度对测试结果的影响。结果表明,压缩程度对考察的五个质构参数有显著影响,压缩速率对弹性和内聚性影响显著。
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| 关 键 词： | TPA 面包 压缩程度 压缩速率 |
| 文章编号： | 1007-7561(2004)03-01-04 |
| 修稿时间： | 2003年9月8日 |
TPA and its effect on bread quality |
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| WANG Hai-ou,JIANG Song.TPA and its effect on bread quality[J].Science and Technology of Cereals,Oils and Foods,2004,12(3):1-4. |
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| Authors: | WANG Hai-ou JIANG Song |
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| Abstract: | Texture Profile Analysis (TPA) are briefly introduced.And the textural parameters derived from TPA test are respectively explained in detail.We made TPA test on bread slices to investigate the influence of compression rate and compression degree on TPA test results.We concluded that deformation rate has specific effect on the five textural parameters involved and that deformation degree has specific effect on springiness and cohesiveness. |
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| Keywords: | TPA(Texture Profile Analysis) bread compression degree compression rate |
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