压延工艺对成品馒头质构特性的影响  

Influences of Sheeting Process on Texture Properties of Steamed bread

作　　者：张煌[1] 李逸群 马永生[1] 杨盛茹[1] 邹建[1] 

机构地区：[1]河南牧业经济学院食品工程学院,河南郑州450044 [2]洛阳正大食品有限公司,河南洛阳471000

出　　处：《粮油食品科技》2016年第1期10-15,共6页Science and Technology of Cereals,Oils and Foods

基　　金：十二五国家科技支撑计划(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馒头质构特性的影响。实验结果表明:馒头的TPA质构特性指标中,弹性受压延次数、折叠角度的影响非常显著,压延次数与辊隙宽度有交互作用;粘性受辊隙宽度、折叠角度影响非常显著,受戗面量影响显著;咀嚼性受4个因素的影响均显著。In this work,we use to the response surface analysis method to studied the sheeting process effects in the texture of the steamed bread in steamed bread production.Result show that the springiness had very significant effect on sheeting times and folding methods,sheeting times and roll gap width have interaction.Cohesiveness had very significant effect on roll gap width and folding methods.The factors which affected the chewiness were very significant among all the four factors.

关 键 词：馒头 压延工艺 质构特性 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]