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面团和面包的流变学特性及其动态机械测析(DMA) 被引量:5

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摘要 从基本流变学概念入手,通过综述大量的国外相关文献,指出流变学特性及其测试是研究和描述面团、面包机械物理特征的重要工具。传统的测试仪器已为制粉及烘焙界提供了许多有用的信息,然而由于面团和面包均属粘弹性材料,因此动态流变仪,特别是动态机械测析仪(DMA)将能提供更基本的流变学特性,它将成为深入研究面团特性、结构、组成、烘焙及面包老化等更重要的手段。
机构地区 郑州工程学院
出处 《食品科技》 CAS 北大核心 2002年第9期62-65,共4页 Food Science and Technology
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