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- 辻 昭二郎
- 大阪樟蔭女子大学食物学科
書誌事項
- タイトル別名
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- Estimation of the Texture of Bread by Multi-Point Mensuration Method and its Correlation to the Mouth Feeling by Sensory Test
- タテン ソクテイホウ ニヨル ショクパン ノ テクスチャー ノ ヒョウカホウ
- パンのテクスチャーに関する研究(第2報)
この論文をさがす
抄録
Correlations between parameters of cohesiveness (measured with tensipresser by multi-point mensuration method) and sensory on mouth feeling (not only soft but spring) of commercial breads from six bakeries were investigated.<BR>Empirical formula of cohesiveness of every bread by multi-point mensuration method, y=ax+b (y : cohesiveness, x : clearance), was linear in limited clearance range. The value of b and the masticating index of bread were correlative with the evaluation by sensory test, indicating that these parameters were useful to appreciate the bread texture correlated to the mouth feeling.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 25 (6), 348-350, 1978
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206405648000
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- NII論文ID
- 130003966909
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 1949075
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可