响应面分析压延工艺对面团的吹泡特性的影响  

Influences of sheeting process on alveograph property in blow bubble experiment analyzed with RSM

作　　者：马永生[1] 张煌[1] 李逸群 刘长虹[3] 邹建[1] 

机构地区：[1]河南牧业经济学院食品工程学院,郑州450044 [2]洛阳正大食品有限公司,洛阳471000 [3]河南工业大学粮油食品学院,郑州450001

出　　处：《食品科技》2016年第2期192-200,共9页Food Science and Technology

基　　金：十二五国家科技支撑计划项目(2012BAD37B04);粮食公益性行业科研专项(201313011-1);河南省科技攻关项目(142102110178)

摘　　要：利用响应面分析法,研究了在馒头生产过程中压延工艺对面团吹泡特性的影响。实验结果表明:面团在气体吹胀过程中,可承受的最大压力P受折叠角度、干面粉加入量的影响显著;面团吹胀延伸性L受压延次数、折叠角度的影响显著;面团的整体强度W受辊隙宽度、折叠角度、干面粉加入量影响显著,其中压延次数与干面粉加入量、辊隙宽度与折叠角度间有交互作用。In this work the influence of alveograph property on sheeting processing of dough in steamed bread production was studied by response surface methodology.Result show that during the expanding of the dough,folding angle and flour addition had significant effect on the tolerable stress.The sheeting times and folding angle had significant effect on the extensibility.The roll gap width,folding angle and flour addition had significant effect on the overall strength.And sheeting times and flour addition,the roll gap width and folding angle had interaction.

关 键 词：馒头 压延工艺 吹泡特性 响应面 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]