| 面团流变学特性研究 |
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| 引用本文： | 阚建全 陈宗道. 面团流变学特性研究[J]. 西南大学学报(自然科学版), 1997, 19(4): 363-366 |
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| 作者姓名： | 阚建全 陈宗道 |
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| 作者单位： | 西南农业大学食品科学学院 |
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| 摘 要： | 面团的流变学特性取决于面团的化学组成，而蛋白质和干面筋含量最重要。添加乳化剂和油脂可有效地改善面团的粉质特性和拉伸特性。
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| 关 键 词： | 面粉；流变性质；蛋白／面团；面筋 |
STUDIES ON RHEOLOGICAL PROPERTIES OF DOUGH |
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| Kan Jianquan, Chen Zongdao, Xu Yixiang, Wang Guangci. STUDIES ON RHEOLOGICAL PROPERTIES OF DOUGH[J]. Journal of southwest university (Natural science edition), 1997, 19(4): 363-366 |
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| Authors: | Kan Jianquan Chen Zongdao Xu Yixiang Wang Guangci |
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| Abstract: | Rheological properties of dough and the factors influencing them were studied from the point of view of cereal chemistry. The rheol ogical quality of dough appeared to be determined by the chemical composition of the flour, with protein and dry gulten content being most important. Addition of emulsifiers and edible oils to the dough considerably improved its farinose quality and extensibility. |
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| Keywords: | wheat flours rheological property protein/dough gulten |
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