COOKING PROPERTIES OF SPAGHETTI - FACTORS AFFECTING COOKING QUALITY
COOKING PROPERTIES OF SPAGHETTI - FACTORS AFFECTING COOKING QUALITY
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DOI：
10.1021/jf60222a045
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发表时间：
1979-01-01
影响因子：
6.1
通讯作者：
DONNELLY, BJ
中科院分区：
文献类型：
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作者：
GRZYBOWSKI, RA;DONNELLY, BJ
研究了分析重复性、蒸煮时间、蛋白质含量和质量对意大利面条蒸煮特性的影响。意大利面条烹饪质量，熟重，烹饪损失和熟硬度，在规定的烹饪时间间隔。重复不影响分析，烹饪时间是烹饪质量的主要决定因素。蛋白质的数量和质量也是影响蒸煮品质的重要因素，尤其是在硬度和蒸煮稳定性方面。
The effects of analytical replication, cooking time and protein quantity and quality on the cooking properties of spaghetti were investigated. Spaghetti cooking quality, as related to cooked weight, cooking loss and cooked firmness, was determined at specified cooking time intervals. Replication did not affect analysis and that cooking time was the prime determinant of cooking quality. Protein quantity and quality were also significant factors affecting cooking quality, particularly with respect to the maintainance of firmness and cooking stability.