物性測試儀-質構儀與面條品質之間(jiān)的關系-

上(shàng)海保聖暢銷質構儀 TAXTC-質構儀，TA質構儀，TAtouch質構儀

參考文獻

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.

儀器(qì)法測量意大(dà)利細面條和(hé)面條的粘性。

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(shàng)海保聖暢銷質構儀 TAXTC-質構儀，TA質構儀，TAtch質構儀面團和(hé)面條延展強度和(hé)拉伸強度的測量。

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(shàng)海保聖暢銷質構儀 TAXTC-質構儀，TA質構儀，TAtouch質構儀

澱粉和(hé)面筋的添加對面條物性的影(yǐng)響。

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(shàng)海保聖暢銷質構儀 TAXTC-質構儀，TA質構儀，TAtouch質構儀

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(hé) bamee面條顔色和(hé)物性的感官評價及與儀器(qì)評價之間(jiān)的關系。

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.

物性分析與感官評價

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(shàng)海保聖暢銷質構儀 TAXTC-質構儀，TA質構儀，TAtouch質構儀

食用高(gāo)粱面條的烹調特性和(hé)品質

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

廣東面條中鷹嘴豆的應用

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.

用于濕面加工的專用粉研究

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(shàng)海保聖暢銷質構儀 TAXTC-質構儀，TA質構儀，TAtouch質構儀

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(gāo)粱面條的結構和(hé)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.

不同土豆澱粉對方便面的影(yǐng)響研究

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(shàng)海保聖暢銷質構儀 TAXTC-質構儀，TA質構儀，TAtouch質構儀

面條的彈性。

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.

儀器(qì)法評價白鹽面條的物性

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(shàng)海保聖暢銷質構儀 TAXTC-質構儀，TA質構儀，TAtouch質構儀

食用高(gāo)粱面條的烹調特性和(hé)品質

農科院圖書(shū)館

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(shàng)海保聖暢銷質構儀 TAXTC-質構儀，TA質構儀，TAtouch質構儀

影(yǐng)響面團彈性和(hé)面筋水(shuǐ)份擴散性的兩中金屬離子。