Study on correlation between texture characteristics and sound insulation coefficient of bread

Authors

LIANG Yi, School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
FENG Tao, School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
ZHANG Zihan, School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
WANG Jie, School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
WANG Jing, School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China

Abstract

The texture parameters and sound insulation coefficients of the whole wheat bread and white bread were measured according to the difference of the standing time, and the least squares regression analysis was carried out according to the maximum Pearson coefficient of sound insulation coefficients. The results showed that the hardness, elasticity, adhesion and chewiness of whole wheat bread were linear with the sound insulation coefficient of specific frequency. However, no significant linear relationship was found in the studies on the white bread.

Publication Date

12-28-2017

First Page

23

Last Page

26

DOI

10.13652/j.issn.1003-5788.2017.12.005

Recommended Citation

Yi, LIANG; Tao, FENG; Zihan, ZHANG; Jie, WANG; and Jing, WANG (2017) "Study on correlation between texture characteristics and sound insulation coefficient of bread," Food and Machinery: Vol. 33: Iss. 12, Article 5.
DOI: 10.13652/j.issn.1003-5788.2017.12.005
Available at: https://www.ifoodmm.cn/journal/vol33/iss12/5

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