饺子实验室制作与品质评价方法研究

为建立饺子的标准化实验室制作及品质评价方法,采用中国、加拿大、澳大利亚和美国小麦等15 份样品为材料,研究饺子制作过程中和面机转速、面团加水量、和面时间、醒面时间、压片参数等因素对饺子品质的影响,并采用感官评价结合仪器分析对饺子品质进行综合评价。结果表明：饺子制作过程中和面机速度采用中等速度,本实验采用GRL-1000 型和面机,速度68r/min;加水量为40%～47%,依据样品面团强度和蛋白质含量进行调整;和面时间为12min,采用两次和面,第一次和面10min,醒面5min,第二次和面2min,再次醒面5min;采用七道压面工艺,辊间距分别为5.0、4.0、3.0、2.0、1.5、1.2mm 及1.0mm。压面机转速25r/min。饺子品质评价包括生饺子皮外观评价和熟饺子皮外观及口感品尝评价。生饺子皮光亮度L*1h 与感官评价饺子综合色泽呈极显著正相关(r=0.79,P ＜ 0.01),熟饺子皮仪器测定的弹性系数与感官评价饺子弹性呈极显著正相关(r=0.88,P ＜0.01)。采用此评价体系进行饺子品质评价,能较好反映不同小麦品种间的差异。我国小麦品种制作的饺子具有较好的弹性,硬度适中耐煮性一般;加拿大小麦制作的饺子略偏硬,弹性尚可耐煮性好;澳硬白麦制作的饺子硬,弹性偏小,澳标白麦制作的饺子弹性好,但偏软;美国小麦制作的饺子硬,弹性偏小。     

A framework for scalable greedy coloring on distributed-memory parallel computers

We present a scalable framework for parallelizing greedy graph coloring algorithms on distributed-memory computers. The framework unifies several existing algorithms and blends a variety of techniques for creating or facilitating concurrency. The latter techniques include exploiting features of the initial data distribution, the use of speculative coloring and randomization, and a BSP-style organization of computation and communication. We experimentally study the performance of several specialized algorithms designed using the framework and implemented using MPI. The experiments are conducted on two different platforms and the test cases include large-size synthetic graphs as well as real graphs drawn from various application areas. Computational results show that implementations that yield good speedup while at the same time using about the same number of colors as a sequential greedy algorithm can be achieved by setting parameters of the framework in accordance with the size and structure of the graph being colored. Our implementation is freely available as part of the Zoltan parallel data management and load-balancing library.     

杜伦小麦细粉碱面条的鉴定

加拿大二等杜伦小麦(CWAD)细粉生产两种主要亚式黄碱面条的鉴定.比较了CWAD与出粉率60%的加拿大一等红皮春小麦(CWRS)和加拿大一等硬质白皮春小麦(CWHWS)一等粉生产的日式普通型(日式拉面型,ramen)碱面条.在色泽上,CWAD与CWRS或CWHWS相比.其面条更亮,呈现黄色要强烈得多.CWAD、CWRS及CWHWS面条,3h和24hb*值,分别为39.6和38.1、25.5和24.5以及27.8和26.0;3h和24hL*值,分别为75.4和70.1、75.9和71.3以及78.3和73.4.熟面条的所有质构特性,杜伦粉面条类似于CWRS面条.CWAD粉相比于低蛋白质CWHWS一等粉,其闽式(Hokkien)半熟面条非常之亮,具有很深的柠檬黄色和极佳的外形,而普通小麦粉则不可能取得这样的效果.CWAD相比于CWHWS,其闽式面条质构更紧,增重稍小.总的说来,杜伦小麦细粉面条比CWRS及CWHWS面条具有更佳的色泽的质构.杜伦小麦细粉能如同优质普通小麦粉那样加工出光滑、均匀水合的碱面条.采用杜伦小麦细粉加工面条,无须调整配方和加工工艺.