中国食物与营养2012，Vol.18Issue(12)：26-31,6.
发酵玉米面条品质评价指标研究
Study on the Quality Index of Fermented Corn Noodles
摘要
Abstract
Fast and accurate evaluation method is essential to the improvement of the quality of noodles. Different evaluation methods including sensory assessment, instrumental test and cooking quality test were used to assess the quality of fermented corn noodles. The relationships between these parameters were studied, and results showed that both the instrument test and cooking quality test were correlated with sensory assessment significantly. Hardness and chewiness could be good indicators of fermented corn noodles, and cooking quality test could be used as an adjunct method.关键词
发酵玉米面条/品质/评价指标/感官评价/质构测试Key words
fermented corn noodles/quality/evaluation index/sensory evaluation/instrumental test分类
轻工纺织引用本文复制引用
王晓慧,李玲伊,韭泽悟,辰巳英三,崔立勋,程永强..发酵玉米面条品质评价指标研究[J].中国食物与营养,2012,18(12):26-31,6.基金项目
国家“十二五”科技支撑计划项目 （）
教育部新世纪优秀人才支持计划项目 （）
教育部2011年度基本科研业务费支持项目 （）
北京市优秀人才培养资助计划（项目编号：20111D09007000001）.. （）
