挤出处理对玉米面团物性的影响

利用单螺杆挤出机对玉米粉进行改性处理,以玉米面团弹性值为考察指标,在单因素试验基础上采用响应面法研究挤出温度、物料加水量、物料粒度对改性玉米粉面团物性的影响。结果表明:挤出温度150℃、物料含水量43%、物料粒度0.246mm条件下挤出处理后,玉米面团硬度3037.697,黏度-2.162,弹性0.136,内聚性0.259,胶黏性769.195,耐咀性98.484,恢复性0.075,此时面团物性最好,可用于弹性面团食品的加工。

Effects of extrusion on matter properties of the corn dough

Corn powder was modified by extrusion treatment with a single screw extruder.With the springiness of corn dough as an evaluation index,effect of the extrusion temperature,the water content of material and size of material on physical properties of corn dough was studied by response surface methodology on the basis of single factor tests.The result showed that when the extrusion temperature was 150 ℃,the water content of material was 42.6%,and size of material was 0.246 mm,the corn dough matter properties was best,and can be used to manufacture elasticity dough food.And hardness of the dough was 3037.697,viscosity was-2.162,springiness was 0.136,cohesiveness was 0.259,gumminess was 769.195,chewiness was 98.484,resilience was 0.075.