摘要
阐述了面团的各种特性，特别是面团的流变特性。吹泡仪可以提供面团韧性、延展性和烘焙能力等常用信息和一些辅助信息。稠度仪提供面粉吸水率和面团的揉和性能的各种信息。
Various features of dough, especially the rheologic features of dough were expounded. Common information and supplementary information of the tenacity,extensibility and backing capacity of dough can be supplied through the alveograph,and various information for the moisture absorption of flour and the elasticity of dough can be supplied by the consistometer.
出处
《粮食与饲料工业》
CAS
北大核心
1999年第6期5-7,共3页
Cereal & Feed Industry
关键词
吹泡仪
稠度仪
流变特性
面团
面粉质量
测定
alveographconsistometerrheologic featuredoughtenacityextensibilityelasticitymoisture absorption
