摘要
通过对面糊反挤压特性的研究,得出面糊在不同加工工艺下的流变学变化趋势.结果表明:对于未发酵面糊,加水量与搅拌时间对其特性影响较大,而加水温度则对其特性影响较小;对于发酵面糊,加水量对面糊特性影响较大,搅拌时间及加水温度对其特性影响较小;比较未发酵面糊及发酵面糊的变化趋势可知,当加水量变化时,未发酵面糊与发酵面糊的变化趋势接近.当搅拌时间变化时,未发酵面糊的变化比较大,而发酵面糊则变化幅度较小.当加水温度变化时,未发酵面糊与发酵面糊的变化趋势大致相同.
We studied the backward extrusion characteristics of wheat flour paste so as to obtain the rhelogical change trend of wheat flour paste in different processing technologies. The results showed that the water amount and stirring time had a large influence, but the water temperature had a small influence on the characteristics of non-fermented paste; the water amount had a large influence, but the stirring time and water temperature had a small influence on the characteristics of fermented paste ; the rhelogical change trend of the non-fermented paste was close to that of the fermented paste when the water amount changed; the fermented paste had a small change in comparison with the non-fermented when the stirring time changed;and the change trend of the non-fermented paste was substantially identical to that of the fermented paste when the water temperature changed.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2013年第4期44-47,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
科技部质检公益性行业科技专项项目(201110259)
关键词
面糊
挤压强度
稠度
黏聚性
黏度
wheat flour paste
firmness
consistency
cohesiveness
index of viscosity
