面团流变学特性品质分析方法比较与研究

A comparitive Study on Rheological Analysers for Dough

本文研究了法国肖邦吹泡示功仪所获得的面团流变学品质特性指标与粉质仪和拉伸仪所获得的指标之间的相关性。结果表明，它们之间存在着极显著的相关，为分析面粉品质，测定面团流变学特性提供一个综合的简单的快捷的方法。

The rheological indexes of doughs were respectively examined by France Chopin Alveograph,Farinograph and Extensograph.The results showed that the indexes from Chopin alveograph were closely related to those from farinoaraph and extensograph.This provided the Chopin alveograph as a potential simple and quick method to analyze flour quality and dough rheological properties.