摘要
采用感官评定和全质构分析法(TPA)对比萨饼外皮质构进行了分析,并就常温和冷藏期间比萨饼皮质构的变化和水分对其变化的影响进行了研究。结果表明,感官评定结果与仪器分析数值之间存在良好的相关性,TPA各参数之间也存在不同程度的相关性。硬度、黏聚性和咀嚼性可以作为质构评价的主要参数。随着储存时间的延长,饼皮水分含量及水分活度(Aw)减小,硬度和咀嚼性迅速增加,而黏聚性相应减小。储存温度和TPA测试前重新加热对测定值均有一定影响。本研究结论将有利于今后对比萨饼做进一步的品质改良。
The texture of pizza crust were analyzed by the method of sensory assess and texture profile analysis （TPA）, respectively. Meanwhile the effects of temperature and moisture content on texture of pizza were also analyzed during storage, The results displayed there were closely correlative relationship between parameters of sensory assess and texture analysis, Along with the period of storage extending, pizza crust became harder, its moisture content and water activity （Aw） decreased more gradually, Storage temperature and the pre-process before analysis affected the results of texture analysis significantly, All the results might be beneficial to improve the quality of pizza in the future.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第4期137-140,共4页
Science and Technology of Food Industry
关键词
比萨饼皮
感官评定
全质构分析
质构
pizza crust
sensory assess
texture profile analysis
texture
