响应面法分析脱脂麦胚对面团流变学特性的影响

Study on effect of defatted wheat germ on the rheological properties of dough by response surface method

通过响应面法研究脱脂麦胚对面团流变学特性的影响。结果表明:拉伸应力受各因素影响次序为加水量、和面时间、脱脂麦胚添加量、脱脂麦胚粒度;质构拉伸距离受各因素影响次序为脱脂麦胚粒度、加水量、和面时间、脱脂麦胚添加量。最优工艺条件为脱脂麦胚粒度80目、脱脂麦胚添加量3.0%、和面时间15 min和加水量40%。

The effect of defatted wheat germ on the rheological properties of dough was studied by response surface methed. The results showed that the influencing factor of tensile stress in trem, was amount of water, time of dough mixing, addition of defatted wheat germ and defatted wheat germ size; the influencing factor of tensile distance in term, was defatted wheat germ size, amount of water, time of dough mixing and addition of defatted wheat germ. The best production process was obtained as follows： wheat germ particle size 80 mesh, addition of wheat germ 3.0%, time of dough mixing 15 rain and amount of water 40%.