技术文摘 关键词:湿面条，海藻酸丙二醇酯(PGA)，质构，面条品质，评价 [gap=682]Key words：wet noodle;propylene glycol alginate(PGA);texture;noodle quality;evaluation
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The result is high sensitive and objective. This method can evaluate the noodles quality objectively by the quantitative processing, which avoid the subjective influence by man-made factors in evaluation.
本文所研究的面条品质评价方法,反映了面条品质中与力学特性有关的食品特性,其结果具有较高的灵敏性与客观性,并可对结果进行准确的数量化处理,以量化的指标来客观全面地评价面条品质,从而避免了人为因素对食品品质评价结果的主观影响。
参考来源 - 基于数据挖掘的面条品质评价方法研究The question about the predicting indexes for noodle quality in wheat varieties were discussed. This study offered the theoretical basis for the selection of noodle quality in the early generations of wheat hybrids.
讨论了小麦品种面条品质的预测指标等问题,为小麦杂交育种早期世代面条品质筛选提供理论依据。
参考来源 - 小麦品种主要淀粉性状及面条品质预测指标的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
研究了水的碱度、硬度对面条品质的影响。
The effect of the water alkalinity and the water hardness on noodle quality was reviewed.
研究了小麦芽粉对面条品质的影响及小麦芽面条的生产配方。
The effects of wheat malt flour on the quality of noodle and the processing technology of wheat malt noodle were studied.
研究了4 1个小麦品种面粉的快速粘度仪参数及其与面条品质的关系。
The parameters of RVA from wheat ( Triticum aestivum ) flour and their relation to noodle quality of 41 varieties were studied.
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