小麦面团流变学特性与馒头品质分析

测试小麦面团流变学特性具有重要意义。测试的主要方法有基础法和经验法两种。测试仪器主要有粉质仪、拉伸仪、揉混仪、吹泡示功仪、质构仪等。粉质仪主要测定的指标有面粉吸水率、面团形成时间、面团稳定性、弱化度和粉质质量指数等。拉伸仪主要测定的指标有面团抗延伸性、延伸性、拉伸面积、拉伸比例等。揉混仪主要测定的指标有抗揉混阻力、最佳揉和时间、搅拌耐力、烘焙估计吸水值等。吹泡示功仪可以得到面团的韧性、延伸性和烘焙力等信息。质构仪可获得对面团流变特性最大拉伸阻力、拉伸比、面团粘性、面团强度等参数的测试结果。

RHEOLOGICAL PROPERTIES OF WHEAT DOUGH AND QUALITY OF STEAMED BREAD

It is very important to test the rheological properties of w heat dough . T he main testing methods in-clude basic methods and empirical methods . The testing instruments mainly include the farinograph , the extensograph , the mixograph ,alveograph farinograph , the textensograph and so on . Flour water absorp-tion , dough formation time , dough stability , weakening degree and quality index of the powder were meas-ured . The main indicators of the extensograph are dough anti extensibility ,extensibility , tensile area , ten-sile ratio and so on . Mixograph mainly measure anti kneading , kneading , mixing time optimal resistance endurance , water absorption value estimation of baking . Weograph can get the information such as the toughness , extension and baking strength of dough . The test results of the parameters such as maximum tensile resistance , extension ratio , dough viscosity and dough strength can be obtained by the texture ana-lyzer .