摘要
初步研究了氯化钠、碱、磷酸盐、瓜儿胶、谷朊粉和乳化剂等各种添加剂在压延时对面团纵横向拉伸特性的影响。结果表明,不同添加剂对面团纵横向拉伸特性的影响不同,同时还从侧面证明了压延的方向性对面带中面筋网络形成有影响。
This article preliminary investigates the effect of additives, including sodium chloride, alkaline agents, phosphate, guaer gum, vital wheat gluten, emulsifiers on dough lateral-axial extension characteristics when sheeting. The result shows that different additives have different effects. In addition, this article indirectly proves that the orientation of sheeting has an impact on the orientation of the form of protein network.
出处
《食品科技》
CAS
北大核心
2007年第2期177-180,共4页
Food Science and Technology
关键词
压延
添加剂
流变学
纵横向拉伸应力
sheeting
additives
rheology
lateral-axial extension stresses
