摘要
参照评价面粉流变学特性的NG型吹泡稠度仪测定方法来设计的自制吹泡装置,采用相同的条件下的面团为样品来测定面团的持气性,将两种仪器测定出的参数做相关性的比较。结果表明,自制吹泡仪和NG型吹泡稠度仪所测数据呈明显的线性相关性。
The made-self alveograph was designed with reference to the determination method of the NG-type consistmeter alveograph to evaluation of the theological properties of dough,and the holding-gas of dough was determined. Under the same conditions,the correlation parameters determined by the two methods were compared. The result showed that the linear correlation between the made-self alveograph and NG-type consistmeter alveograph was obtained.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第20期77-79,83,共4页
Science and Technology of Food Industry
关键词
面团
吹泡仪
持气性
相关性
dough
alveograph
holding-gas
correlation
