摘要
以参加陕西省 1999/ 2 0 0 0年度区域试验的 19个小麦品系为试验材料 ,在对其籽粒品质性状和馒头品质的感官评价与质构仪测试的基础上 ,通过相关分析对馒头品质评价方法、评价指标进行了探讨。研究结果表明 ,评价馒头品质的主要感官指标为色泽、外观形状 ;度量指标为体积 ;质构仪测试指标主要为弹性和回复性 ;当馒头的感官品质及度量体积较好时 ,质构仪测试的弹性和回复性数值越高 。
Based on determining the wheat grain quality and steamed bread quality (sensory judgment and texture analyzer determination) of nineteen wheat cultivars from Guanzhong, Shaanxi province, quality judging methods and indicators of steamed bread were studied by correlation analysis. The results showed that main indicators of assessing steamed bread were its volume, color, appearance, springiness and resilience gotten by the texture analyzer. In general, for good steamed bread according to their sensory judgment (color and appearance) and volume determination, the higher data of springiness and resilience, the better quality of steamed bread.
出处
《麦类作物学报》
CAS
CSCD
2002年第3期7-10,共4页
Journal of Triticeae Crops
基金
国家"九五"农业科技攻关项目 (98-0 0 2 -0 2 -0 3 -0 6)
陕西省"九五"科技攻关项目 (98K0 1-G1-0 1)
