【摘要】 本文以面条感官鉴定方法(SB/T10137—93)和用于鉴定意大利实心细面条(Spaghetti)品质的煮熟面条冲洗水中全有机物含量(TOM)的方法鉴定了30个普通小麦品种(系)的面条煮面品质及煮熟面条冲洗水中有机物含量(TOM),分析了TOM与中国面条煮面品质的关系。结果表明:TOM与感官鉴定总评分及除适口性和食味外的其它分项密切相关,TOM也可以用于鉴定中国面条煮面品质。本文还探讨了把TOM作为中国面条煮面品质指标的选择标准。更多还原

【Abstract】 Sensory judgment and a chemical method for the assessment of quality ofspaghetti produced from durum wheat,which was based on the determination of the amount oftotal organic matter (TOM) in the washing water after cooking of spaghetti were used to examineChinese noodles cooking quality and TOM of 30 common wheat varieties (lines). The correlationbetween TOM and Chinese noodle cooking quality were studied. The results indicated that:TOMwas highly correlated with sensory judgment and could be used to test the cooking quality of Chinese noodle.更多还原