頁籤選單縮合
題名 | 油炸麵筋球品質分析方法之研究=Studies on the Analytic Method for the Quality of Oil-Fried Gluten Ball |
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作者姓名(中文) | 陳志傑; 熊保榮; 張基郁; | 書刊名 | 中國農業化學會誌 |
卷期 | 35:1 1997.02[民86.02] |
頁次 | 頁70-76 |
分類號 | 473.2 |
關鍵詞 | 膨發率; 膨發體積; 油炸麵筋球; 官能品評; 質地; Expansion ratio; Expansion volume; Oil-fried gluten ball; Sensory evaluation; Texture; |
語文 | 中文(Chinese) |
中文摘要 | 本研究之目的在建立一套客觀、實用之油炸麵筋球品質分析法。本研究首先針對 油炸麵筋球之膨脹體積、膨發率、Hunter"L"、"a"、"b" 值及質地特性進行探討,再與其官 能品評分數進行相關性分析。 結果發現, 油炸麵筋球之膨發體積、膨發率、Hunter"a" 與 "b" 值及質地測定值中之尖峰力量、脆度值,與官能品評分數之間有顯著的相關性。根據本 研究之結果,這些油炸麵筋球之物理特性測定值,可作為油炸麵筋球之品質指標。 |
英文摘要 | The purpose of this study is to establish a more objective and practical method for analysis of the quality of oil-fried gluten balls. First, the expansion volumes, expansion ratios, Hunter "L", "a", and "b" color values, and the measured values of the textural properties of oil-fried gluten balls were determined, and their relationships to the sensory evaluation scores of the oil-fried gluten balls were then analyzed. The results showed that the expansion volume, expansion ratio, Hunter "a" and "b" color values, and the the peak force and brittleness of the textural properties were significantly related to the sensory evaluation scores of the oil-fried gluten balls. Based on the results obtained in this study, the measured values of these physical properties can be used as indices of the quality of oil-fried gluten balls. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。