自制吹泡仪与NG型吹泡稠度仪测定面团持气性相关性分析  

Analysis of the relationship between the result of the holding-gas of dough tested by made-self alveograph and NG-type consistmeter alveograph

作　　者：黄松伟[1] 刘长虹[1] 常冬冬[1] 曹斌辉 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]中国食品有限公司,北京100020

出　　处：《食品工业科技》2012年第20期77-79,83,共4页Science and Technology of Food Industry

摘　　要：参照评价面粉流变学特性的NG型吹泡稠度仪测定方法来设计的自制吹泡装置,采用相同的条件下的面团为样品来测定面团的持气性,将两种仪器测定出的参数做相关性的比较。结果表明,自制吹泡仪和NG型吹泡稠度仪所测数据呈明显的线性相关性。The made-self alveograph was designed with reference to the determination method of the NG-type consistmeter alveograph to evaluation of the theological properties of dough,and the holding-gas of dough was determined. Under the same conditions,the correlation parameters determined by the two methods were compared. The result showed that the linear correlation between the made-self alveograph and NG-type consistmeter alveograph was obtained.

关 键 词：面团 吹泡仪 持气性 相关性 

分 类 号：TS201.2[轻工技术与工程—食品科学]