COOKING PROPERTIES OF SPAGHETTI - FACTORS AFFECTING COOKING QUALITY

被引：70

作者：

GRZYBOWSKI, RA ^{[1
]}

DONNELLY, BJ ^{[1
]}

机构：

[1] N DAKOTA STATE UNIV,DEPT CEREAL CHEM & TECHNOL,FARGO,ND 58102

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1979年 / 27卷 / 02期

关键词：

D O I：

10.1021/jf60222a045

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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. Results showed that 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. © 1979, American Chemical Society. All rights reserved.

引用

页码：380 / 384

页数：5

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