The texture changes of soft cookie after baking were analyzed by the method of texture profile analysis (TPA).

采用全质构分析法(TPA)对软曲奇出炉后的质地变化进行了分析。

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We designed the experiment by uniform design and determine the best ratio with the help of sense organ and texture profile analysis.

研究采用均匀设计法来设计实验，通过感观评定结合质构分析确定最佳的添加量。

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The qualities of Jiaotou fermented CSB and that of commercially produced ones were compared by sensory analysis and texture profile analysis(TPA).

通过感官评价和（TPA）质地剖面分析分析来比较酵头发酵馒头和工厂化生产馒头的品质差别。

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