熟化对面条产品质量影响的研究  

Study on the rest for noodle texture

作　　者：杨宏黎[1] 陆启玉[1] 韩旭[1] 刘静竟[1] 

机构地区：[1]河南工业大学食品科学系,郑州450052

出　　处：《食品科技》2008年第2期118-121,共4页Food Science and Technology

摘　　要：旨在研究面团熟化的最佳工艺条件。采用正交实验法对熟化工艺进行研究。面团熟化的最佳工艺条件为熟化湿度80%～85%,熟化时间60min,熟化温度35℃。熟化湿度为最主要的影响因素;熟化时间为次要的影响因素。此研究为制面行业根据产品要求制订工艺及选择参数提供了理论上的依据。This article is to determine the optimal conditions of every factors of rest dough. The optimal conditions of every factors was found out by orthogonal design. The optimal conditions of every factors was rest humidity 80%, rest temperature 35℃, rest time 60 min. Rest humidity and rest time were considered as the primary and the secondary elements. The conditions of every factors will satisfy the demands of modern industry＇s development.

关 键 词：面团 熟化 温度 湿度 时间 正交设计 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]