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質(zhì)構(gòu)儀的測試方法目前在國際上標(biāo)準(zhǔn)方法非常多，僅僅是食品領(lǐng)域就有很多標(biāo)準(zhǔn)方法，如下是比較權(quán)威的機構(gòu)的標(biāo)準(zhǔn)方法，標(biāo)題提供給大家參考：

Bread

Determination of bread firmness using the AACC (74-09) Standard method

Spaghetti

Determination of pasta firmness using the AACC (16-50) Standard method

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

AIB Standard Procedure - Effects of Chemical Leavening Agents on Cake Texture