• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文会议>Annual Meeting of the American Association of Cereal Chemists International >Extensional viscosity evaluation in commercial spaghetti with different cooking and holding times
【24h】

Extensional viscosity evaluation in commercial spaghetti with different cooking and holding times

机译：商业意大利面的延伸粘度评估，不同的烹饪和持有时间

获取原文
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

In order to predict pasta quality, several rheological tests have been used in semolina dough, however, the final evaluation must be made in cooked pasta. In this study biaxial extensional viscosity was measured in commercial spaghetti with differentcooking and holding times. Commercial spaghetti was cooked at three times: 9.5, 12.5 and 15.5 min; and three holding times: 0, 2 and 5 hours, after pasta was cooked. To evaluate biaxial extensional viscosity in cooked spaghetti, the lubricated squeezingflow test connected to a texturometer was used. Biaxial extensional viscosity was determined at different radial extension strain rate at a crosshead speed of 0.3 mm/min. Cooked spaghetti firmness was also measured. The extensional viscosity in spaghettidecreased significantly (P < 0.05) as the cooking and holding times increased. In addition, a highly significant correlation (r = 0.93) was found between biaxial extensional viscosity and firmness of cooked spaghetti. The lubricated squeezing flow testwas able to detect significant changes of viscosity in spaghetti with different cooking and holding times.
机译：为了预测意大利面，在粗面粉中使用了几种流变测试，然而，必须在熟面食中进行最终评估。在这项研究中，在商业意大利面食中测量双轴延伸粘度，具有不同的探索和保持时间。商业意大利面三次：9.5,12.5和15.5分钟;和三次持续时间：0,2和5小时，面食煮熟后。为了评估烹饪意大利面的双轴延伸粘度，使用连接到纹理计的润滑挤压污水试验。在不同的径向延伸应变速率下以0.3mm / min的十字头速度确定双轴延伸粘度。还测量了煮熟的意大利面条。作为烹饪和保持时间的显着粘度显着（P <0.05）显着粘度增加。此外，在双轴延伸粘度和烹饪意大利面的坚固性之间发现了高度显着的相关性（R = 0.93）。润滑的挤压流动测试能够在不同的烹饪和保持时间中检测意大利面内粘度的显着变化。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号