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當前(qián)位置：首頁(yè)資料下載標準AACC 66-50麵(miàn)條堅(jiān)實度測(cè)定

標(biāo)準(zhǔn)AACC 66-50麵條堅(jiān)實度測定

發布(bù)時(shí)間：2017/3/26點(diǎn)擊(jī)次(cì)數：4855

    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.

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