压延工艺对面团及馒头基本指标的影响

The Effects of Sheeting Process on the Basic Indicators of Dough and Steamed Bread

以小麦粉为原料,分别选取辊隙宽度、压延方式、戗面量为单因素,探讨了各单因素对面团和馒头基本指标的影响。试验结果表明:随着辊隙宽度的增加,面筋指数、馒头比容和白度呈现先升高后降低的趋势,馒头的硬度呈现先降低后升高的趋势,在宽度为14 mm时各项指标均取得较大值;在压延方式中,45°自动压延对面团及馒头的各项指标影响最大,单向平行压延对各项指标的影响较小;随着戗面量的增加,面筋指数、馒头白度和比容呈现降低趋势,馒头硬度在戗面量低于2%处于较低值,高于2%馒头硬度显著升高。

Using wheat flour as raw material,and taking folding methods,roll gap width,chiangmian quantity as single factor,the effects of each single factor on the basic indicators of dough and steamed bread were discussed.The experiment result showed that with the increase of roll gap width,gluten index,specific volume of steamed bread,whiteness first rose then dropped,reached its large value when the width was 14 mm. In different folding methods,45-degree folding methods had the biggest influence on each indicator and 0-degree folding methods had the smallest influence on each indicator. With the increase of chiangmian quantity,gluten index,specific volume of steamed bread,whiteness decreased,When chiangmian quantityis below 2 %,the hardness of steamed bread was relatively low,when more than 2 %,hardness of steamed bread apprently increased.