工艺条件对酥皮水油面团加工品质和流变学性质的影响

Effect of process conditions on processing qualities and rheological properties of water-oiled dough in short crust

为考察工艺条件对水油面团加工品质和流变学性质的影响及后两者之间的相关性,以苏式月饼皮为例,用感官评价和动态流变仪对不同加水温度和醒面时间制得水油面团的加工品质和流变学性质进行了评价。结果表明：加水温度和醒面时间对水油面团加工品质和流变学性质均有明显影响。在（25~100）℃范围内,随着加水温度的升高,水油面团的加工品质显著降低,其储能模量G’和损耗模量G’’逐渐升高,而损耗角正切tgδ逐渐降低;在（0~1.5）h醒面时间范围内,随着醒面时间的延长,水油面团的加工品质逐渐升高,其储能模量G’和损耗模量G’’逐渐降低,而损耗角正切tgδ逐渐升高;具有较小的储能模量G’和损耗模量G’’及较大的损耗角正切tgδ的水油面团,其加工品质较高。

To illuminate the effect of process conditions on the processing qualities and rheological properties of the water-oiled dough（WOD） and the relationship between them, the processing qualities and rheological properties of WODs made with different mixing water temperature and standing time were evaluated by sensory evaluation and dynamic rheometer. The results showed that both mixing water temperature and standing time have a significant effect on the processing quality and rheological properties. At temperature from 25 ℃ to 100 ℃, with the increase of the temperature, the processing quality of WOD reduces significantly, the storage modulus and loss modulus increase, and the loss tangent reduce gradually, within the standing time between（0-1.5）h, as the standing time extends, the processing quality of WOD rises, the storage modulus and loss modulus decrease, and the loss tangent increases gradually, lower storage modulus and loss modulus, as well as higher loss tangent, indicate the better processing qualities of WOD.