摘要
The influence of fat and oil on physical property of dough was studied by adding different kinds and different quantities fat and oil to high strength flour and weak strength flour. TA-XT2i texture meter was used in determine of physical property of dough. The results showed that the cohesiveness, springiness of dough is reduced along with the increase of fat, the toughness of dough is increased along with the increase of fat, also the influence of pork fat is larger than salad oil of liquid state.
The influence of fat and oil on physical property of dough was studied by adding different kinds and different quantities fat and oil to high strength flour and weak strength flour. TA-XT2i texture meter was used in determine of physical property of dough. The results showed that the cohesiveness, springiness of dough is reduced along with the increase of fat, the toughness of dough is increased along with the increase of fat, also the influence of pork fat is larger than salad oil of liquid state.
出处
《食品与机械》
CSCD
北大核心
2007年第3期45-47,共3页
Food and Machinery
关键词
面团
油脂
弹性
黏性
韧性
Dough
Fat
Springiness
Cohesiveness
Toughness
