焙烤品质与面团形成和稳定时间相关分析

The Correlations Between Baking Quality and Dough Development Time and Stability Time

根据多年的实践经验，参考国外有关研究结果，对小麦烘烤品质与面团形成和稳定时间的关系进行了分析探讨。得出烘烤面包适宜的形成时间为６±０．５ｍｉｎ，适宜的稳定时间为１２±０．５ｍｉｎ，烘烤饼干、蛋糕的适宜形成时间和稳定时间为１±０．５ｍｉｎ，并剖析了粉质曲线所反应的面团流变学特性的主要指标的意义和价值，为食品工业利用粉质曲线配粉和鉴评品质提供依据。

Based on many year's practice and referring to research restults abroad,the relations between baking quality and dough development time and stability time were examined and analyzed. For bread baking the suitable development time should be 6±0.5 min, the suitable stability time should be 12±0.5 min, for biscuit and cake baking, the suitable development time and stability time should be 1±0.5 min. The meaning and values of dough rheological characteristics parameters reflected in Farinogram were interpreted too. These results provide to food industry a basis for flour blending and quality evaluation by means of Farinograph.