摘要
用流变仪测定了面团的粘结性。结果表明,加水量为40%,油脂添加量为5%时,面团的粘结性出现极小值;食盐添加量为4%,蛋白质含量为10.3%时,面团粘结性出现极大值。
The adhesiveness is one of the most important physical properties of dough.The paper measured the adhesiveness of dough by using a rheometer.The results showed that when the content of water was about 40%,the content of lard was about 5%,the adhesiveness of dough obtained minimum value.When the content of NaCl was about 4%,the content of protein was about 10.3%,the adhesiveness of dough obtained maximum value.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
1992年第2期7-10,共4页
Journal of Harbin University of Commerce：Natural Sciences Edition
关键词
粘结性
粘结力
粘结能
cohesiveness
cohesive force
cohesive energy
