摘要
测试小麦面团流变学特性具有重要意义。测试的主要方法有基础法和经验法两种。测试仪器主要有粉质仪、拉伸仪、揉混仪、吹泡示功仪、质构仪等。粉质仪主要测定的指标有面粉吸水率、面团形成时间、面团稳定性、弱化度和粉质质量指数等。拉伸仪主要测定的指标有面团抗延伸性、延伸性、拉伸面积、拉伸比例等。揉混仪主要测定的指标有抗揉混阻力、最佳揉和时间、搅拌耐力、烘焙估计吸水值等。吹泡示功仪可以得到面团的韧性、延伸性和烘焙力等信息。质构仪可获得对面团流变特性最大拉伸阻力、拉伸比、面团粘性、面团强度等参数的测试结果。
It is very important to test the rheological properties of wheat dough. The main methods of testing are two kinds of basic methods and empirical methods. The testing instrument mainly has the powder instrument, the drawing instrument, the kneading and mixing apparatus, the blowing bubble display work instrument, the quality structure and so on. Flour water absorption, dough formation time, dough stability, weakening degree and quality index of the powder were measured. The main indicators of the tensile tester are dough extensibility, ex- tensibility, tensile area, tensile ratio and so on. Mixograph main measure against kneading, kneading, mixing time optimal resistance endurance, water absorption value estimation of baking. We can get the information such as the toughness, extension and baking strength of dough. The test results of the parameters such as maximum tensile resistance, draw ratio, dough viscosity and dough strength can be obtained by the texture analyzer.
关键词
小麦面团
流变学特性
馒头品质
wheat dough
rheological properties
quality of steamed bread
