摘要
利用响应面分析法,研究了在馒头生产过程中压延工艺对面团发酵特性的影响。实验结果表明:面团的最大发酵高度Hm受压延次数、间隙宽度、折叠角度的影响非常显著;面团的稳定性Hr受压延次数、折叠角度影响非常显著;面团的持气性R受折叠角度影响非常显著,且压延次数与折叠角度有交互作用。
The influence of fermentation properties of dough on sheeting processing in steamed bread production was studied by response surface methodology. The results showed that the maximum height of dough had very significant influence on sheeting times,roll gap width and folding methods.Volume stability of dough had very significant effect on sheeting times and folding methods.Gas capacity of dough had very significant effect on folding methods. In addition,it had significant interactions between sheeting times and folding methods.
出处
《粮食与油脂》
北大核心
2016年第5期30-34,共5页
Cereals & Oils
基金
十二五国家科技支撑计划(2012BAD37B04)
粮食公益性行业科研专项(201313011–1)
河南省科技攻关项目(142102110178)
关键词
馒头
压延工艺
发酵特性
响应面
steamed bread
sheeting processing
fermentation properties
response surface
