化学膨松面坯在焙烤工艺中的流散性研究  

The Rheological Property of Dough in the Baking Technology

作　　者：王美[1] 修宇[1] 

机构地区：[1]北京联合大学旅游学院,北京朝阳100101

出　　处：《四川烹饪高等专科学校学报》2011年第4期22-24,共3页

摘　　要：面点工艺中常因面坯的流变性使成品造型达不到预期设计效果,本文从面点烤制时间、温度以及配方等方面研究了不同因素对面坯流变性的影响。多因素组合试验表明膨松剂种类对面坯流散性影响最大,然后依次为面粉种类、油脂种类和烘焙温度。在20个/盘的装盘量下,使用小苏打、低筋粉、色拉油等原料在140℃条件下烘焙最有利于发挥面坯的流变性。这一结论对生产企业设计色、味、香、形俱佳的面点品种,开发面点新品种都具有现实意义。This paper analyzes the factors that influence the rheological property of dough including baking time,temperature and ingredients,etc.The test has revealed that the factors,in the order of their degree of influence,are bulking agent,flour,oil and baking temperatures.On condition that a baking tray contains 20 pieces of dough,sodium bicarbonate,weak strength flour and salad oil would help to bring out the rheological property of dough to the greatest extent at 140℃.This conclusion would serve as a reference in the baking businesses＇ effort to develop products appealing in color,taste,aroma and shape.

关 键 词：面坯 流散性 膨松剂 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]