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Nineteen dough systems were made of a combination of two to nine of the following ingredients: flour, water, fats (coconut and/or palm oils), sugars (sucrose, invert) and chemical leaveners (ammonium bicarbonate, sodium bicarbonate, citric acid and sodium acid pyrophosphate). Their thermal behaviour was studied over a large temperature scale (20 °C to 160 °C). Thermal analysis of baking by three different methods (DSC, DMTA and TGA) at the same heating rate (3 °C/min) provided information about phase transitions, volume and mass changes of doughs during heating. Temperature ranges over which all ingredients reacted were identified. Melting transitions of fats occurred between 10 °C and 50 °C. Sugars increase temperatures of starch transitions. Chemical leaveners decrease rise temperature, whereas fats and sugars have a delaying effect on their action. The texture of biscuits results from interactions between ingredients; complete dough cannot thus be considered as merely a simple addition of all components. 相似文献
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邬全喜 《信阳农业高等专科学校学报》2011,21(1):123-124
营养谷物早餐食品种类繁多,其加工工艺多样化。本文阐述了营养谷物早餐食品的微波真空膨化和挤压膨化两种加工工艺原理,并详述了微波真空膨化加工工艺、压片蒸煮加工工艺和挤压膨化加工工艺的工艺流程。 相似文献
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