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杆梁曲作为一种潜在的方法来确定煮熟的乌顿面条的弹性
Song Jiang1, Congmei Xu1, Yiyi Jiang2
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Journal of texture studies
|November 5, 2023
概括
悬臂梁曲试验准确地测量了乌顿面条的弹性. 面条的厚度和矩形形状增强了弹性,与感官评估有很好的相关性.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 类风病学 类风病学 类风病学
背景情况:
- 面条的弹性是饮食质量的关键.
- 需要对面条弹性的客观测量.
研究的目的:
- 建立一种仪器方法来测量乌顿面的弹性.
- 将仪器测量与感官评估相关联.
- 研究面条尺寸对弹性的影响.
主要方法:
- 对参数进行了优化,对杆束曲试验进行了优化.
- 纹理形状分析,压缩和张力测试.
- 对25个商业Udon面条样本进行感官评估.
主要成果:
- 曲测试的最佳加载速度为0.5-1.0毫米/秒.
- 曲刚度与感官弹性有很强的相关性.
- 较厚的面条和矩形截面显示出更高的弹性.
结论:
- 杆束曲是一种可靠的方法,用于Udon面条弹性.
- 面条尺寸显著影响弹性.
- 仪器方法可以预测面条纹理的感官感知.
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