摘要
脆性是食品感官品质中很重要的一种质构特性,主要包括声学特性和力学特性。脆性可以用感官评定法、力学检测法和声学检测法测定。挤压机的进料水分含量、螺杆速度、挤压温度都影响谷物的脆性和保脆性。原料中的蛋白质、淀粉、脂肪以及添加剂也会影响谷物的脆性和保脆性。
Crispness is an important characteristic of texture in food sensory quality. Because of the difference in the dietary habits and culture, western countries paid more attentions to the crispness in food quality. In this article, the definition of crispness and characteristic and determining methods are discussed detail. And being aim at the process of breakfast cereal, the influences of every factors on the crispness of the products are discussed in this article also.
出处
《粮食加工》
2007年第6期86-91,共6页
Grain Processing
关键词
脆性
保脆性
谷物早餐
挤压
成分
crispness
bowl life
breakfast cereals
extrusion
ingredient
