加水量和压延比对面带压延黏附特性的影响

Effect of amount of water added and calendering ratio on adhesive behavior of the dough sheet

选用35%~65%加水量和10%~55%压延比2组工艺参数,采用自制黏附测试平台研究面带黏附能力,同时采用核磁共振技术(LF-NMR)分析35%~55%加水量对面团内水分迁移规律的影响,并使用面筋网络分析法研究55%加水量的面团在25%~55%不同压延比下的面筋网络变化。结果表明,加水量在35%~45%时,面带黏附能力偏低且数值增长缓慢,加水量在45%~65%区间时,面带黏附能力急速增长。强、弱结合水是面团内水分存在的主要形式,加水量提高,面团内弱结合水的比例增大,强结合水的比例逐渐降低。压延比增大面带黏附能力成线性规律增加,并且会破坏面筋网络的完整性。

Two groups of process parameters of water amount added(35%~65%)and calendering ratio(10%~55%)were selected for studying the adhesion ability of the dough sheet on the self-made adhesion testing platform.Influence of amount of water added(35%~55%)on the law of water migration in the dough was studied by LF-NMR.Gluten Network Analysis Method was used to study the changes in the gluten network of the dough with 55%amount of water added under different calendering ratios(25%~55%).The results show that when the amount of water added is in the range of 35%~45%,adhesion ability of the dough sheet is low and increases slowly.When the amount of water added is in the range of 45%~65%,the adhesion ability of the dough sheet increases rapidly.Strongly and weakly bound water are the main forms of water in the dough,when increasing the amount of water added,the proportion of weakly bound water in the dough increases,and the proportion of strongly bond water decreases.Adhesion ability of the dough sheet increases linearly when increasing the calendering ratio,and will damage integrity of the gluten network.