摘要
对 39家面粉厂、食品厂的湿面筋进行检测 ,研究其蠕变特性 ,找到了湿面筋球在一定温湿度条件下 ,在水平面上形状蠕变的重要规律 ,并通过数学归纳 ,得出了面筋球蠕变的重要指标 :(d/2 ) 2 πh/g .这一指标与馒头的评分有很好的相关性 ,与馒头的扩展比相关性极为显著 .该评价指标对中国北方馒头粉的质量评价开辟了一条新途径 .
The property changes of wet gluten from 39 milling and food factories were studied.At certain temperature and humidity its change pattern at horizontal level was investigated.The important index of the pattern is (d/2)2πh/g.It is positive correlated with steamed bread evaluation and significant positive correlated with the ratio of height to width.The evaluation index is a new way to assess flour for making Chinese northern steamed bread.
关键词
馒头粉
面筋
蠕变特性
馒头品质
评价方法
steamed bread flour
gluten
change property
steamed bread property
evaluation
