共查询到20条相似文献,搜索用时 99 毫秒
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谈高品质专用粉的发展王冠雄面粉工业怎样现代化?当前从计划经济向场经济转变的首要问题是产品结构必须改变,计划供应的标准粉转为生产特一粉、专用粉。因此必须进行技术改造。本文从企术改造方面谈几点意见:一、参照国外面粉工业的发展,必须考虑三个环节:小麦育种-... 相似文献
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我公司是一个面粉加工老企业,现有1条于去年投产的、引进意大利贝尔加—圣加蒂公司日处理小麦200t面粉生产线,2条日处理小麦150t国产设备生产线。主要产品有面包粉等专用粉及特一粉、特二粉、标准粉。在目前激烈的市场竞争中,产品质量是关系到企业生存发展的... 相似文献
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乳化剂影响新鲜及冷冻面团面包品质的研究 总被引:3,自引:0,他引:3
研究了硬酯酰乳酸钠(SSL)、卵磷脂、单甘酯、蔗糖酯、双乙酰酒石酸甘油酯(DATEM)等几种面包加工常用乳化剂对新鲜面团及冷冻面团的力学特性及面包的质构和感官品质的影响。结果表明,乳化剂的添加会显著提高新鲜面团的力学特性和新鲜面团面包的感官品质,卵磷脂为最适乳化剂,适宜添加量为0.45%(面粉为基数);乳化剂对冷冻面团的力学特性的影响不显著,但可以显著改善冷冻面团面包感官品质,SSL为最适乳化剂,适宜添加量为0.30%(面粉为基数)。 相似文献
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中国的面食消费与其它国家有很大不同,大多数面制品消费都是以蒸煮类为主,对面制品的色泽要求,白度高、麸星少,因此对面粉的加工精度要求自然也就高了。所以中国的小麦粉国家标准GB1355--1986中规定:小麦粉按照加工精度分为特一粉、特二粉、标准粉,执行和落实办法是与国家小麦粉实物标准样对比,检验粉色和麸星。也就是说,粉色越高、麸星越少的面粉加工精度就越高,面粉的价格也就越高。 相似文献
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《中国食品添加剂》2017,(6)
通过使用粉质仪和拉伸仪测量,研究了不同茶多酚EGCG添加量(0%、0.3%、0.6%、0.9%、1.2%)对特一粉和高筋粉面团流变学特性的影响。结果表明,添加EGCG的面团粉质特性和拉伸特性总体上较空白对照组较好;随着EGCG添加量增加,两种面团的吸水率变化不大,形成时间和稳定时间显著增加,弱化度先减小后增大,拉伸能量、拉伸阻力先增大后减小,拉伸比逐渐增大。其中,添加0.9%EGCG后,两种面团的形成时间和稳定时间显著延长,拉伸能量、拉伸阻力和拉伸比显著增加,特一粉面团弱化度显著降低,高筋粉面团弱化度变化不大。因此,两种面粉中添加适量的EGCG(0.9%),面团的筋力、耐揉力和机械性能变好,有利于面条制品的制作。 相似文献
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ARASH KOOCHEKI SEYED ALI MORTAZAVI MEHDI NASSIRI MAHALATI MEHDI KARIMI 《Journal of food process engineering》2009,32(2):187-205
Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono- and digelycerid of fatty acids), were added to the flour at various levels ranging between 0.25 and 1.0% w/w, and it was observed that they improved the dough characteristics. Improvement in bread quality parameters, such as force to tear and sensory acceptability, were monitored. Fungal α -amylase was also incorporated into the flour at 5–20 g/100 kg flour basis alone and in combination with the emulsifier. The force required to tear the fresh bread was decreased with emulsifier and enzyme addition; however, E472 addition at 0.75% w/w of whole wheat flour gave the softest bread. The tear force of stored bread significantly increased with storage; however, bread containing E472 showed a less increase in tear force up to a period of 3 days. The sensory acceptability was found to be higher than that of the control bread for emulsifiers, and lower for enzyme at a concentration higher than 10 g/kg flour.
Flat bread is normally consumed fresh, but the staling phenomenon starts immediately after baking this kind of bread. Today, large-scale production and increased consumer demands for high-quality bread with long shelf life have created the need for functional food additives such as emulsifiers and α -amylase enzyme. Incorporation of emulsifiers and enzyme decreased the hardness of Taftoon bread. Emulsifiers and α -amylase enzyme enhanced the flat bread dough quality. The sensory acceptability also improved with the addition of emulsifiers. Optimizing the amount of emulsifiers and enzyme required for reduction of bread hardness is vital because the quality and price of the final product depend on this parameter. 相似文献
PRACTICAL APPLICATIONS
Flat bread is normally consumed fresh, but the staling phenomenon starts immediately after baking this kind of bread. Today, large-scale production and increased consumer demands for high-quality bread with long shelf life have created the need for functional food additives such as emulsifiers and α -amylase enzyme. Incorporation of emulsifiers and enzyme decreased the hardness of Taftoon bread. Emulsifiers and α -amylase enzyme enhanced the flat bread dough quality. The sensory acceptability also improved with the addition of emulsifiers. Optimizing the amount of emulsifiers and enzyme required for reduction of bread hardness is vital because the quality and price of the final product depend on this parameter. 相似文献
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Werner Hähnel Ibrahim Jussofie Felix Müller 《European Food Research and Technology》1995,200(4):244-246
High-resolution infrared (IR) spectra of emulsifiers for yeast-leavened bread were measured together with those of the individual components of wheat flour. Using the IR reflection technique, the entire dough was also investigated to give an insight into the development of structures in dough. The emulsifiers react with different components of wheat flour in a specific way. Using IR spectroscopy exact data for the strength of bonding and the kind of bonding between emulsifier and dough component can be obtained. 相似文献
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乳化剂与面粉中大分子物质的相互作用及其应用 总被引:4,自引:0,他引:4
综合论述了乳化剂与面粉中食品大分子--淀粉、蛋白质、脂类化合物的相互作用,对作用原理进行了分析和论述;同时探讨了乳化剂在面制品中的应用,为乳化剂在面粉制品中的应用提供了一定的理论依据. 相似文献
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复配型面包改良乳化剂的研究 总被引:4,自引:1,他引:3
借助粉质仪、流变仪等仪器设备研究了多种乳化剂对国产小麦粉烘烤品质的改良效果 ,最后得到一个应用于国产小麦粉的复配型面包改良乳化剂配方。该配方能显著改善面团流变学特性和面包品质 ,是一种高效、经济、实用的面包改良剂。 相似文献