汤种对面团流变学性质的影响

以汤种添加量、汤种制备温度、汤种面水比为影响因素,研究不同水平下面团的粉质特性、拉伸特性及动态流变学性质.结果表明,汤种制备温度为100 ℃,面水比为1∶1,添加量为30%时,面团的吸水率显著增大,延长了面团形成时间,缩短了稳定时间,软化度显著提高.添加量为40%时,面团弹性模量比例G′显著升高,损耗因子tanδ显著降低,弹性增强,并呈现出更柔软的特性.

Effect of Boiled Sponge Dough on Rheological Properties of Wheat Dough

The effect of different treatments of boiled sponge dough on the rheological properties of wheat dough including the farinograph properties, extensograph characteristics and dynamic rheological properties were investigated.Three factors such as the addition level, preparation temperature, ratio of wheat flour to water of boiled sponge dough were selected.The results showed that the water absorption rate, development time, degree of softening of the dough were increased under conditions of the preparation temperature of 100 ℃,ratio of wheat flour to water of 1∶1, boiled sponge dough addition of 30%.However, the stability time were decreased under the same conditions.The storage modulus (G′) and elasticity of the dough were increased and the loss tangent (tanδ) were decreased under the treatment conditions of the boiled sponge dough addition of 40%.