摘要
用不同破损淀粉含量的粉样分别做粉质曲线、拉伸曲线及降落数值实验 ,实验结果表明 :破损淀粉含量与面团吸水率呈显著正相关关系 ,与面团形成时间呈负相关 ,而对面团稳定时间并无规律性影响 ;在一定条件下 ,破损淀粉与面团的抗延伸阻力及粉力呈正相关 ,而与面团的延伸性呈负相关 ;破损淀粉与面粉的降落数值呈负相关 .
The wheat flour with different damage starch contents were analyzed by Brabender Farinograph,Extensograph and falling number test.The results indicated that damage starch content had remarkably positive correlation with dough water absorption content,and had negative correlation with dough developing time,and had no regular effect on dough stabling time.Under certain conditions,damage starch had positive correlation with dough resistance to extensity and dough strength,and had negative correlation with dough extensity.Damage starch had negative correlation with flour falling number.
