摘要
流变学是研究物体变形和流动性的一门学科。面团流变学的研究是建立在流变学测量的基础上,主要研究面团的流变学特性与面制品关系的科学。综述了面团流变学与面包品质的研究进展,并简要介绍了在面团流变学研究领域应用的新方法和新手段。
Rheology is the study of deformation and the flow of materials. The research of dough rheology is based on the rheological measurements. It is mainly researching the relationships between rheological properties of dough and flour products. In this paper, the progress of relationships between the dough rheology and bread quality are reviewed, and some new approaches and new tools in dough rheology research field are introduced.
出处
《食品科技》
CAS
北大核心
2009年第7期122-125,共4页
Food Science and Technology
关键词
面团流变学
流变学测量
烘焙品质
dough rheology
rheological measurements
baking quality
