摘要
和面过程中面团扭矩变化跟面团形成程度具有一定相关性。以评价面包成品的质构及比容等为指标,分别考察了特定配方、不同配方组成以及不同水温等影响因素下,面团扭矩与面团和制效果的关系。结果表明,在不同和面条件下,单位质量小麦粉扭矩峰值差变化不大,当该峰值差在0.009-0.012 8N·m/g时,所得面团烘焙得到的面包品质最佳。
The change of bread dough torque and dough development has certain correlation in dough making process.TPA and specific volume of bread was made as evaluation index.We studied the relationship between the change of torque of dough mixing machine and dough development under different conditions,such as the particular formulation,different composition of formula and water temperature.The results showed that the peaking torque difference of per mass flour did not change significantly under different kneading conditions,and which was at the range of 0.009-0.0128N·m/g,the bread made had good quality.
出处
《粮食与饲料工业》
CAS
2015年第10期35-38,共4页
Cereal & Feed Industry
基金
国家"十二五"科技支撑计划(速冻主食工业化关键技术及其产业化示范
编号2012BAD37B06)
关键词
小麦粉
面包面团
扭矩
和面
wheat flour
bread dough
torque
dough making
