面团吹泡特性与拉伸特性的比较研究  

COMPARISON OF ALVEOGRAPH PROPERTY AND EXTENSOGRAPH PROPERTY OF DOUGH

作　　者：赵清宇[1] 郑学玲[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2012年第4期11-16,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省小麦产业技术体系建设专项资金资助项目(S2010-01-G06)

摘　　要：研究了吹泡示功仪和拉伸仪在检测面团流变学特性时的相关性.结果表明:两种小麦L值与拉伸阻力相关系数分别为0.744、0.752,具有显著相关性;W与拉伸比的相关系数为0.799、0.808,具有显著相关性;L与最大拉伸阻力的相关系数为-0.634、-0.634,具有显著负相关.In this paper, we studied whether Alveograph and Extensograph had correlation in detecting rheological indexes of doughs. The results showed that the correlation coefficients of L value and stretching resistance of wheat were respectively 0.744 and 0.752, and had significant correlation; the correlation coefficients of W value and stretching ratio were respectively 0.799 and 0.808, and had significant correlation; and the correlation coefficients of L value and maximum stretching resistance were respectively -0.634 and -0.634, and had significant negative correlation.

关 键 词：面团流变学特性 拉伸仪 吹泡仪 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]