摘要
以玉米粉、小麦粉为材料,研究不同工艺条件(搅拌时间、发酵时间和醒发时间)下小麦玉米混合粉面团拉伸特性和小麦玉米混合粉馒头的品质变,分析面团拉伸特性与馒头品质的关系。探讨质构仪在小麦玉米混合粉馒头加工过程中品质控制、工艺优化中的应用。结果表明:质构仪测得面团的拉伸特性指标(拉断力和拉断距离)可应用于馒头加工的过程质量控制。最佳工艺条件为:搅拌时间10 min,发酵时间80 min,醒发时间20 min。
Mixing flour of com flour and wheat flour as raw material, the influence of processing conditions （mixing time, fermentation time and proving time） on the wheat corn mixed dough extensibility and steamed bread quality was studied. What＇s more, the relationship of extensibility test data obtained by textural analyzer with the quality of steamed bread was analyzed in this paper, and the application of texture analyzer on quality control in the production process of wheat corn steamed bread was explored. The results showed significant correlations between dough extensibility （force at the extension limit points and distance at the extension limit points） and steamed bread quality, which could be used for process quality control. The optimal conditions were as following： mixing time 10 min, fermentation time 80 min, proving time 20 min.
出处
《食品工业》
北大核心
2015年第2期78-82,共5页
The Food Industry
基金
"十二五"农村领域国家科技计划课题
功能食品设计及制造关键技术与产品(2012BAD33B00)
关键词
小麦玉米混合粉馒头
拉断力
拉断距离
过程质量控制
wheat corn steamed bread
force at the extension limit points
distance at the extension limit points
process quality control
