使用硬度仪,改变馒头切片厚度和压缩深度比例等测试条件,对目前市场上流行的两类商品馒头进行了硬度测试.结果表明,主食馒头的硬度明显大于速冻刀切馒头.变化的测试条件对馒头硬度的测得值有显著的影响,随着压缩深度比例的增加,两类商品馒头的硬度测得值均相应增加.馒头硬度测试的适宜条件是:压缩深度比例采用40％,切片厚度选择20 mm.相关性结果还显示,馒头的硬度值与其比容呈显著的负相关性.%The hardness of the two types of commercial steamed bread was measured with a hardness tester by changing the testing conditions. The results showed that the northern style staple steamed bread is significantly harder than the southern style frozen steamed bread in hardness. The testing conditions had significant effect on the hardness measurement of the steamed bread. With squeezed depth ratio increasing, the hardness value of the steamed bread increased. For measuring the hardness of steamed bread, slice thickness of 20 mm and squeezed depth ratio of 40% was recommended as optimum conditions. It was also found that the hardness of steamed bread had a significant negative correlation with specific volume.
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