熟化对面带质地特性的影响  

Effects of Rest on Texture Properties of Dough

作　　者：刘全 李世岩[1] 刘淑一[2] 徐斌[2] 梁晓军[1] 王金永[1] LIU Quan;LI Shiyan;LIU Shuyi;XU Bin;LIANG Xiaojun;WANG Jinyong(Chinese Academy of Agricultural Mechanization Sciences,Beijing 100083,China;School of Food and Biological Engineering,Jiangsu University,Zhenjiang Jiangsu 212000,China)

机构地区：[1]中国农业机械化科学研究院,北京100083 [2]江苏大学食品与生物工程学院,江苏镇江212000

出　　处：《农业工程》2020年第2期55-58,共4页AGRICULTURAL ENGINEERING

基　　金：“十三五”国家重点研发计划项目“面条制品加工关键技术装备研究与示范”(项目编号:2018YFD00004)。

摘　　要：研究在不同熟化时间和温度条件下,面带沿压延方向和垂直压延方向上的拉伸和压缩特性,以确定面带熟化对面带质地特性的影响。通过对熟化时间为0、15、30、45、60和90min及熟化温度为25、35和45℃的面带分别进行拉伸和压缩试验。结果表明,在熟化温度25℃的条件下,随着面带熟化时间延长,面带的抗延伸位移增加,抗拉伸力减小;在熟化时间30 min的条件下,随着面带熟化温度升高,面带的抗拉伸力减小,面带抗延伸位移先增大再减小,面带最大黏附力显著增加,其中熟化温度45℃时,面带的横向抗延伸位移显著减小,面带最大黏附力比25℃时增加2倍多。综上,在熟化温度35℃的条件下熟化30 min可以达到明显熟化效果;试验得到了面带熟化时间及温度对面带质地特性的影响规律。Tensile and compression properties of dough in calendering direction and vertical calendering direction at different rest times and temperatures were studied to determine effects of dough rest on texture properties of dough.Tensile and compression were detected on dough with rest times of 0,15,30,45,60 and 90 min and rest temperatures of 25,35 and 45℃.Results showed that when rest temperature was 25℃,with extension of dough rest time,anti-elongation displacement of dough increased and tensile strength decreased.When rest time was 30 minutes,with increases of dough rest temperature,tensile strength of dough decreased,and anti-elongation displacement of dough increased firstly and then decreased,and the maximum adhesion force of dough significantly increased.When rest temperature was 45℃,horizontal anti-elongation displacement of dough was significantly reduced,and the maximum adhesion force of dough was more than twice that at 25℃.To sum up,it could reach obvious rest effect when rest temperature was 35℃for 30 min.Effects of rest time and temperature of dough on texture properties of dough were obtained.

关 键 词：面带熟化 熟化时间 熟化温度 拉伸特性 压缩特性 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]