質構儀的測試方法目前在國際上(shàng)标準方法非常多(duō)，僅僅是食品領域就有(yǒu)很(hěn)多(duō)标準方法，如下是比較權威的機構的标準方法，标題提供給大(dà)家(jiā)參考：

Bread

Determination of bread firmness using the AACC (74-09) Standard method

Spaghetti

Determination of pasta firmness using the AACC (16-50) Standard method

AIB Standard Procedure - Bagel firmness

AIB Standard Procedure - Cake firmness

AIB Standard Procedure - Cinnamon Roll firmness

AIB Standard Procedure - Cookie hardness

AIB Standard Procedure - Corn Tortilla Chip

AIB Standard Procedure - Flour Tortilla Stretchability/Flexibility

AIB Standard Procedure - Hamburger Bun firmness

AIB Standard Procedure - Muffins firmness and elasticity (Novo Nordisk (B974a-GB) modified version of the AACC method 74-09)

AIB Standard Procedure - White Pan Bread firmness

AIB Standard Procedure - Effects of Chemical Leavening Agents on Cake Texture