【摘要】 采用不同品质的馒头粉,参照GB/T 20571—2006馒头制备方法制作馒头样品,利用食品质构测试仪并采用TPA测试方法对馒头样品质构特性进行测定实验,探讨了馒头样品放置时间、切片方法及馒头样品制作与测试环境温度对馒头硬度测定值的影响。结果表明:与馒头切片厚度12.5 mm×2相比,馒头切片厚度为25 mm的硬度测定平均值较大;随着馒头放置时间的延长馒头硬度值增大的趋势明显;馒头制作、放置和测定过程的环境温度对馒头硬度测定值有较大影响、温度越高馒头硬度测定值越小,并且馒头制作、放置和测定过程的不同阶段温度的影响程度不同,其中馒头切片和质构测定过程温度对硬度测定值的影响显著大于馒头放置(冷却)温度的影响;馒头上部位置的硬度测定值较下部位置小,其垂直高度的硬度测定值变化为7.2 g/mm。更多还原

【Abstract】 The texture characteristics of steamed bread made of different flours referencing to GB/T 20571-2006 were determined by a food texture testing machine,according to TPA model,so as to investigate the effects of storage time,slicing method,production and environmental temperature on determined hardness values of bread.The results showed that that the average hardness value of 25 mm slice thickness was larger than that of 12.5 mm×2 slice thickness;the hardness value obviously increased with the extension of storage time;the production,storage and environmental temperature had great influence on the hardness values of steamed bread.The higher the temperature,the smaller the hardness value.And the influence of slicing method and measuring temperature was far larger than that of storage temperature;the hardness value in the upper part of the steamed bread was smaller than that in the lower part,and the variation of the hardness value was 7.2 g/mm in vertical height.更多还原