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标准AACC 66-50面条坚实度测定
阅读:4026 发布时间:2017-3-26提 供 商 | 上海腾拔仪器科技有限公司 | 资料大小 | 11.3KB |
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Firmness of cooked pasta is a primary quality characteristic. This method provides an objective basis for evaluating the firmness of cooked pasta and Asian
noodles. It is applicable to spaghetti, noodles, and other pasta shapes having a
uniform, solid cross section. Procedures to determine cooking time and solids
lost to cooking water are also described.