【质构仪】物性测试仪与面条品质之间的关系

物性测试仪-质构仪与面条品质之间的关系-

上海保圣畅销质构仪 TAXTC-质构仪，TA质构仪，TAtouch质构仪

参考文献

1、GUAN, F. & SEIB, P. A. (1994).   Instrumental Probe and Method to Measure Stickiness of Cooked Spaghetti and   Noodles. Cereal Chemistry, 71 (4), 330-337.

仪器法测量意大利细面条和面条的粘性。

2、HOU, G., KRUK, M., PETRUSICH, J. &   COLLETTO, K. (1996). Measurement of the extensibility and tensile strength of   dough and noodles. AACC Conference Paper, Baltimore, 1996.上海保圣畅销质构仪 TAXTC-质构仪，TA质构仪，TAtch质构仪面团和面条延展强度和拉伸强度的测量。

3、JIN, Y. J. & QUAIL, K. J. (1999).   Effect of starch and gluten addition on noodle texture. Proceedings of the   49th Australian Cereal Chemistry Conference, Melbourne, 12-16 September, 78-81.上海保圣畅销质构仪 TAXTC-质构仪，TA质构仪，TAtouch质构仪

淀粉和面筋的添加对面条物性的影响。

4、KADHARMESTAN, C., BAIK, B. K.,   CZUCHAJOWSKA, Z. (1998). Whey protein concentrate treated with heat or high   hydrostatic pressure in wheat-based products. Cereal Chemistry, 75 (5),   762-766.

5、KIM, W. S. & SEIB, P. A. (1993).   Apparent Restriction of Starch Swelling in Cooked Noodles by Lipids in Some   Commercial Wheat Flours. American Association of Cereal Chemists, Inc,   Vol.70, No. 4. 367-372.上海保圣畅销质构仪 TAXTC-质构仪，TA质构仪，TAtouch质构仪

6、KIM, Y. S., WIESENBORN, D. P., LORENZEN,   J. H. & BERGLUND, P. (1996). Suitability of edible bean and potato   starches for starch noodles. Cereal Chemistry, 73 (3), 302-308.

7、KRUK, M., HOU, G., PETRUSICH, J. &   COLLETTO, K. (1996). Sensory evaluations of color and texture for Hokkien and   Bamee noodles and relationship to instrumental measurements. AACC Conference   Paper, New Orleans,   1996.

Hokkien 和 bamee面条颜色和物性的感官评价及与仪器评价之间的关系。

8、KRUK, M., HOU, G., PETRUSICH, J. &   COLLETTO, K. (1996). Relationships among physicochemical and rheological   properties, texture profile analysis and sensory evaluation of selected U.S.   wheats for Asian noodles. AACC Conference Paper, New Orleans, 1996.

物性分析与感官评价

9、KUNETZ, C. F., ALMEIDA-DOMINGUEZ, H.,   McDONOUGH, C. M., WANISKA, R. D. & ROONEY, L. W. (1997). Cooking   characteristics and quality of noodles from food sorghum. Paper presented at   October 1997 AACC meeting, San Diego.上海保圣畅销质构仪 TAXTC-质构仪，TA质构仪，TAtouch质构仪

食用高粱面条的烹调特性和品质

10、LEE, L., BAIK, B-K. & CZUCHAJOWSKA,   Z. (1998). Garbanzo bean flour usage in Cantonese noodles. Journal of Food   Science, 63 (3), 552-558.

广东面条中鹰嘴豆的应用

11、LU, R. L. J. & CHEN, C. C. (1997).   Specialty flour study for wet noodle processing. Proceedings of the   International Symposium on new approaches to functional cereals and oils, Beijing, China,   Nov. 1997, 31-43.

用于湿面加工的专用粉研究

12、MARTIN, D. J., AZUDIN, M. N. & BELL, K. L. (1999).   Instrumental noodle texture of selected prime hard varieties. 48th Australian   Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland, Australia.上海保圣畅销质构仪 TAXTC-质构仪，TA质构仪，TAtouch质构仪

13、McDONOUGH, C. M., KUNETZ, C. &   ROONEY, L. W. (1997). Structure and texture of sorghum noodles. Paper   presented at October 1997 AACC meeting, San     Diego.

高粱面条的结构和物性。

14、REUNGMANEEPAITOON, S. (1997). Comparative   study of sweet potato starch with other starches in preparation of instant   fried noodles. Proceedings of the 6th Asian Food Conference, Singapore   24-27 November, 1997, pp. 599-606.

不同土豆淀粉对方便面的影响研究

15、ROSS, A. S. & CROSBIE, G. B. (1997).   Elasticity and springiness in asian noodles. Proceedings of the 47th   Australian Cereal Chemistry Conference, Perth,   14-18 September, 1997.上海保圣畅销质构仪 TAXTC-质构仪，TA质构仪，TAtouch质构仪

面条的弹性。

16、ROSS, A. S., TO, S., CHIU, P. C. &   QUAIL, K. J. (1999). Instrumental evaluation of white salted noodle texture.   48th Australian Cereal Chemistry Conference, 17-20 August 1998, Cairns, Queensland,    Australia.

仪器法评价白盐面条的物性

17、SUHENDRO, E. L., KUNETZ, C. F., MC   DONOUGH, C. M., ROONEY, L. W. & WANISKA, R. D. (2000). Cooking   characteristics and quality of noodles from food sorghum. Cereal Chemistry,   77 (2), 96-100.上海保圣畅销质构仪 TAXTC-质构仪，TA质构仪，TAtouch质构仪

食用高粱面条的烹调特性和品质

农科院图书馆

18、VADLAMANI, K. R. & SEIB, P.A. (1997).   Two metal ions improve brightness in wheat-dough products and affect aqueous   dispersion of gluten. Cereal Chemistry, 74 (3), 318-325.上海保圣畅销质构仪 TAXTC-质构仪，TA质构仪，TAtouch质构仪

影响面团弹性和面筋水份扩散性的两中金属离子。