SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Quality analysis of Wuhan Reganmian
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    Abstract:

    Taking Reganmian used in several the most representative chains and self-employed shop in Wuhan market as sample, the indexes including crude protein content, alkalinity, tensile strength and hardness were analyzed in order to find the quality indicators which reflected the characteristics of Wuhan Reganmian. The data showed that there were significant differences among different brand of Reganmian in protein content, alkalinity, hardness, chewiness, tensile strength, elasticity(P< 0.05); For protein content, alkalinity, hardness and chewiness, the coefficients of variation were 7.179 6%, 9.607 6%, 9.800 8% and 9.729 2%, respectively, while for tensile strength and elastic the coefficients of variation were higher. The result showed that the indexes, protein content, alkalinity, hardness and chewiness, were applied to objectively reflect the quality of Wuhan Reganmian. At present, the indexes of Reganmian in the shop named Maixiangyuan was of the most representative quality characteristics.

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History
  • Received:
  • Revised:
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  • Online: September 02,2015
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