中文摘要：

利用C—Cell研究两种有代表性的发酵面食——面包和馒头的瓤部纹理结构，探索以仪器分析代替感官评价的可能性．结果表明：利用C—Cell对面包芯纹理结构进行分析时所得到的某些参数之间具有显著的相关性，表征切片大小的参数与气孔数量和面积以及气孔平均延长性显著正相关；切片亮度与气孔对比度显著相关，而后者与表征瓤部纹理细腻程度的参数显著负相关；此外，气孔壁厚度、孔洞的存在以及气孔直径等参数均与面包芯的粗糙度显著相关．同样，利用C—Cell可以得到相对准确而客观的馒头内部纹理结构的优劣评价，其中，气孔对比度、气孔直径、孔壁厚度、粗糙气孔体积以及气孔延长度等均可用于馒头内部品质的评价，对小麦粉馒头加工品质的质量评价具有重要的意义．

英文摘要：

We studied the internal cellular texture structure of two representative fermented foods, i.e. bread and Mantou, using an image analysis technique C-Cell to study the possibility of substituting instrument analysis for sensory evaluation. The results showed that there were some significant relationships among the C-Cell factors. The parameter representing the slice dimensions was in positive relation with the number, the area and the average enlongation of cells; the slice brightness was in significant correlation with the cell contrast, and the latter was in negative correlation with the parameter representing the fineness degree of the crumb. In addition, the parameters, such as cell wall thickness, the presence of cells and the cell diameter, were related to the crumb roughness. Similarly, the C-Cell could relatively accurately and objectively evaluate the internal texture structure of Mantou, wherein the cell contrast, the cell diameter, the cell wall thickness, the volume of coarse cells, the cell enlongation and so on could be used for evaluating the internal quality of Mantou, which was important for the quality evaluation of wheat flour Mantou.