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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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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It briefly introduced the texture profile analysis (TPA). And the TPA test was used in apple slices to investigate the influence of deformation rate and degree of compression on TPA test results.

简要介绍了TPA质地分析方法，并对苹果片进行TPA测试，研究压缩速率和压缩程度对测试结果的影响。

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