响应面法优化面筋聚集仪测试条件
摘要
本文采用响应面法研究面筋聚集仪测试的标准方法。按照中心复合试验的设计原理,以面粉重量、温度、溶液浓度和转速为自变量,以扭矩和峰值时间为响应变量。研究观察到面粉-溶液相互作用是全麦粉和硬质小麦粉扭矩的最重要影响因素,而面粉重量和转速是软质小麦粉扭矩最重要的影响因素,对全麦粉的影响不显著。全麦粉、软质和硬质小麦粉的最优条件为:面粉8.5 g,溶剂(0.5 mol/L Ca Cl2)9.5 g,温度34℃,转速1900 r/min。
出处
《现代面粉工业》
2014年第6期33-39,共7页
Modern Flour Milling Industry
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