响应面分析压面工艺对面团拉伸特性的影响  

Effect of sheeting process technology on extensograph properties of dough with RSM

作　　者：张煌[1] 杨晓露[2] 李逸群[3] 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]许昌学院食品与生物学院,河南许昌461000 [3]河南工业大学粮油食品学院,河南郑州450001

出　　处：《中国酿造》2016年第4期149-153,共5页China Brewing

基　　金：十二五国家科技支撑计划(2012BAD37B04);河南省科技攻关项目(142102110178)

摘　　要：该文通过响应面分析,研究了压面次数、辊隙宽度、折叠角度、戗面量对面团拉伸特性的影响。试验结果表明,压延次数与折叠角度间的交互作用对拉伸应力以及拉伸距离有显著影响。依据回归分析法建立的拉伸特性预测模型具有较高的的预测精度,可以用于压面工艺参数控制和面团拉伸特性参数的预测,所得最佳工艺条件为:压延次数为30次,辊隙宽度为17 mm,折叠方式为0°,戗面量为0.5%时为最佳压延条件,此时面团的应力为64.78 g,拉伸距离为28.94 mm。The effect of dough sheeting times, roll gap width, folding angle and chiangmian quantity on extensograph properties of dough were studied by response surface methodology. Result showed that the interaction between flour sheeting times and folding angle had very significant effect on tensile stress and extending distance. Regression analysis was used to build up a statistical model, the established model exhibited excellent veracity and can be used to control sheeting operating parameters and forecast the extensograph properties of dough. The optimum parameters of sheeting process were dough sheeting times 30, roll gap width 17 mm, folding angle 0°, and chiangmian quantity 0.5%. Under these conditions, the tensile stress was 64.78 g, and extending distance was 28.94 mm.

关 键 词：压面工艺 拉伸特性 响应面试验 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]