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锛�1锛�AACC 74-09闈㈠寘纭害娓│锛�AACC缇庡湅璋风墿鍖栧(xu茅)鍗�(xi茅)鏈冿級:
Determination of bread firmness using the AACC (74-09) Standard method
锛�2锛�AACC 16-50 闈㈡纭害娓│鏂规硶锛�AACC缇庡湅璋风墿鍖栧(xu茅)鍗�(xi茅)鏈冿級:
Determination of pasta firmness using the AACC (16-50) Standard method
锛�3锛�AIB Standard Procedure - Bagel firmness
AIB Standard Procedure - Cake firmness
AIB Standard Procedure - Cinnamon Roll firmness
AIB Standard Procedure - Cookie hardness
AIB Standard Procedure - Corn Tortilla Chip
AIB Standard Procedure - Flour Tortilla Stretchability/Flexibility
AIB Standard Procedure - Hamburger Bun firmness
AIB Standard Procedure - Muffins firmness and elasticity (Novo Nordisk (B974a-GB) modified version of the AACC method 74-09)
AIB Standard Procedure - White Pan Bread firmness
锛�4锛�ASTM 1981b D882-80a钖勮啘娓│锛堢編鍦嬫潗鏂欒│椹�(y脿n)鍗�(xi茅)鏈冿級
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锛�8锛夊湅妯�(bi膩o)GB6783-2013
锛�9锛夈�婇鍝佹坊鍔犲姂鏄庤啝銆嬩腑鏈夐棞(gu膩n)浜庡嚌鑶犲挤(qi谩ng)搴︾殑娓畾鏂规硶
澶х背鏂伴搴︽脯瀹氬剙鐨勭壒榛�(di菐n)锛�
1.鑷付澶х背鏂伴搴︽脯瀹氭柟娉�锛岀⒑瀹氭ǎ鍝佸悗鍙彁渚涙ǎ鍝佽│椹�(y脿n)鏂规涓�濂�銆�
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5鍗囬檷鑷傚叏璺濓細0-400mm
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