共查询到19条相似文献,搜索用时 292 毫秒
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4.2.5面团调制的工艺条件与面条质量的关系:面团调制时应当掌握的工艺参数有:加水量、面团温度、辅料的类别和数量,调粉机的型式等.这些工艺因素对面团的形成和产品质量均有密切的关系。①加水量:面团中适宜的加水量常随各种条件的变化而增减,不能作为一个常数,一成不变.应根据操作情况、机械耐力、面团软硬程度、并结合成品的质量状况进行调节.调粉完毕后,加水量过低的面团会显得十分松散,不能形成较大的团块结构、粘性差,将会造成压片的困难,面带经辊轧后表面仍然比较粗糙,面片结合力差,甚至在辊轧和切面成型时发生断裂… 相似文献
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本文介绍的是酥皮食品生产中面带压延的方法和流程,开始进入压延操作时,面带的厚度为20毫米,首先由一道小直径单辊将面带厚度减至16毫米,再由一道双辊压延机构将厚度减至10毫米,然后便开始进行面带叠层操作。有两种叠层机构可被使用,一种是连续式叠层机构,另一种是“叠书本”式叠层机构,与下面将要介绍的叠层机构相比,这两种叠层 相似文献
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食品(面团)体系表面胶粘性的机理与表征一直是谷物化学和谷物生物技术领域备受关注的前沿科学问题。作者综述了面团体系表面胶粘性的流变学机理和相应的表征方法及影响因素,着重介绍了关于面团表面胶粘性的剥离能理论、压力敏感型胶粘荆(PSA)理论和Hoseney理论,并讨论了其相应的表征方法,包括剥离法、动力机械流变法、表面张力法和探头法。 相似文献
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Rheological properties of rice pasta dough were studied by creep-recovery tests for various formulations containing guar gum (0.5%), casein (1%), and egg white (1%) mixtures. Non-gelatinized rice semolina (RS) was also mixed with gelatinized RS in different ratios (0, 25, 50, 75 and 100%) for each formulation. The effects of gelatinization, gum and proteins on pasta dough rheology were determined by a control stress rheometer (Haake Rheostress 1). From the creep-recovery data it was obvious that as the amount of gelatinized fraction increased there was an increase in the elasticity of the samples. However, the samples that were produced with 75 and 100% gelatinized RS in the formulation were not smooth in texture, but lumpy. From the creep-recovery and dynamic oscillation measurements it was found that guar gum and protein mixture can be used as a stabilizer together with 50% pre-gelatinized rice semolina. This will result in an improvement in dough properties during gluten free pasta processing from rice. 相似文献
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A.H. Bloksma 《Journal of food engineering》1985,4(3):205-227
In bakeries, it is important that successive batches of dough (‘doughs’) for the same product have the same temperature. Dough temperature can be controlled by adjusting the temperature of the water to be used. An automatic calculator for the required water temperature was designed on the basis of the assumption that the final dough temperature is a linear function of flour, water and bakery temperatures.This paper describes a physical model which predicts the values of the coefficients and of the constant term in this linear relationship. The decrease in dough viscosity with increasing temperature is an essential part of the model.It is argued that this effect of temperature on dough viscosity reduces the effects of flour and water temperatures on the final dough temperature. Heat transfer between the dough and the air in the bakery also reduces their effects, but is, under normal mixing conditions, less important than the effect of temperature on dough viscosity; only with small doughs and with slow and long mixing is it more important. 相似文献
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Lucie Huault Manon Vsinet Maurice Brogly Pierre Giampaoli Sophie Bistac Vronique Bosc 《Journal of food science》2019,84(3):499-506
The adhesion of wheat dough affects many aspects of industrial baking, from kneading raw dough to the final baking process. In this work, an original method was developed to study the effect of temperature on the adhesive properties of bread dough in contact with a solid surface during heating. Using this approach, it will be possible to understand the factors that affect adhesion between dough and a baking surface, which will aid in developing methods to prevent dough from sticking. Overall, the dough's adhesion to a hydrophobic surface globally decreased with an increase in temperature from 35 to 97 °C, with the exception of the temperature range between 55 and 70 °C, in which the energy of adhesion increased slightly. Under these circumstances, the evolution of adhesion was primarily shaped by the rheological properties of the dough. However, when we used a solid surface with different surface energy, the results changed significantly, which suggests that the mechanisms of adhesion during heating are governed by a balance between the interfacial and bulk properties of the heated dough. The overall decrease in the adhesion of the dough to the hydrophobic glass surface may be explained by a decrease in dough hydrophobicity due to structural and chemical changes in the dough. 相似文献
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影响煮熟后面条表面硬度的因素 总被引:5,自引:0,他引:5
煮熟后面条的表面硬度是指施加于熟面条表面上的压力。影响煮熟后面条表面硬度的因素有面筋形成程度、烹煮时间、烹煮用水、面团在轧成片前的熟化时间、面片厚度减小速率等 相似文献
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Mike J Sissons Hwee N Soh Matthew A Turner 《Journal of the science of food and agriculture》2007,87(10):1874-1885
Protein is an important component of grain which affects the technological properties of durum wheat. It is known that the amount and composition of protein can influence dough rheology and pasta quality but the influence of the major classes of protein is not well documented. The influence of the various gluten components on dough and pasta properties was investigated. The protein composition of durum semolina was altered by either adding gluten fractions to a base semolina or preparing reconstituted flours with varying protein composition. The effects on semolina dough rheology and spaghetti texture were measured. Published methods to isolate relatively pure quantities (gram amounts) of glutenin, gliadin, high molecular and low molecular weight glutenin subunits were evaluated and modified procedures were adopted. Reconstituted flours with additional glutenin increased dough strength while additional gliadin and LMW‐GS decreased strength. These changes did not impact on spaghetti texture. Results from using the addition of protein fractions to a base semolina showed that gluten and glutenin addition increased the dough strength of a weak base semolina while gliadin addition weakened the base dough further. Addition of HMW‐GS greatly increased dough strength of the base while addition of LMW‐GS greatly reduced dough strength. Again, these affects were not translated into firmer pasta. Copyright © 2007 Society of Chemical Industry 相似文献
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Influence of surfactants on rheological characteristics of dough and quality of parotta 总被引:1,自引:0,他引:1
Dasappa Indrani & Gandham Venkateswara Rao 《International Journal of Food Science & Technology》2003,38(1):47-54
The effect of the surfactants glycerol monostearate (GMS), lecithin, diacetyl tartaric acid esters of monoglycerides (DATEM), polyoxyethylene sorbitan monostearate (PS‐60) and sodium stearoyl‐2‐lactylate (SSL) on the rheological characteristics of dough and quality of parotta was studied. Use of the surfactants increased stability as measured by the farinograph, valorimeter value, extensograph ratio figure and extensograph area, indicating an increase in the strength of the dough. Surfactants reduced the mixograph peak height, mixograph area, apparent biaxial extensional viscosity, compressive stress, force decay parameter, hardness and adhesiveness, and increased the cohesiveness of dough. The values for peak viscosity increased with DATEM, PS‐60 and SSL and decreased with GMS and lecithin. Among the surfactants tested, SSL and PS‐60 brought about the greatest improvement in the quality of parotta, followed in decreasing order by DATEM, lecithin and GMS. 相似文献
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Chonthira Sarawong Zuleyka Concepción Rodríguez Gutiérrez Emmerich Berghofer Regine Schoenlechner 《International Journal of Food Science & Technology》2014,49(12):2650-2658
Green plantain flour (GPF) is rich in indigestible carbohydrates, especially in resistant starch (RS). The objective of this study was to improve the functional pasta properties and RS content by producing gluten‐free (GF) pasta based on rice flour with different amounts of GPF addition (15–60% of total flour blend). Egg albumen (3.5–6.0% of total flour) and dough moisture (36–40%, dough humidity%), at constant emulsifier (0.5% of total flour) addition, were optimised in the first trials. The results showed that an addition up to 30% GPF with higher amount of egg albumen (6%) at dough moisture of 38% provided pasta with acceptable cooking quality and high RS content. Some qualities and/or RS content of GF pasta samples was further improved by adding 30% pregelatinised flours from the native GPF or drum‐dried green banana flour (DDGBF) in combination with applying varied steps of cooking and/or cooling, which were applied after pasta extrusion prior to drying them. The study suggests that GPF, in its native form, but particularly when pregelatinised, is a promising ingredient to be used for the production of GF pasta. 相似文献
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Fakhreddin Salehi 《Journal of texture studies》2020,51(2):361-370
Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling, solubility, and textural improvement. In the bakery products, hydrocolloids were used to improving dough performance, bread and cake characteristics, sensorial quality, and extension the products shelf life. Several studies reported the potential use of hydrocolloids in breads, biscuits, cakes, and pasta formulation. The present review summarized the effect of the most common and new hydrocolloids (xanthan, guar, Arabic, carrageenan, karaya, alginate, acacia, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, locust bean, balangu seed, wild sage seed, basil seed, and cress seed gums) on the rheological, physicochemical, textural, and quality characteristics of bakery products. Gums addition improved volume and porosity of the breads and cakes. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. In the bakery products, hydrocolloids were used to improving mixing and increasing the shelf life of the products through moisture preservation and avoidance of syneresis in some frozen foods. This study summarized the influence of the most common and new hydrocolloids on the rheological, physicochemical, textural, and quality characteristics of bakery products. Addition of seeds gum to the breads, biscuits, cakes, and pasta formula led to an increase in the viscosity of the batter. Also, the firmness of bakery products showed that they became softer with increasing gum levels. 相似文献