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排序方式: 共有155条查询结果,搜索用时 15 毫秒
11.
采用红外水分测定仪测定面包在发酵、烘烤和冷却过程中各层水分的变化,研究面包在发酵、烘烤和冷却过程中各层水分的变化规律。面包面团在发酵过程中,皮部、瓤部和整个面包的水分含量上升,面包面团皮部水分上升12.7%,瓤部水分上升0.4%,整个面团上升0.8%。面包在烘焙过程中,热量随着水分汽化冷凝由面包皮层向瓤部转移而传递的,面包瓤部水分也因之升高,面包皮层水分蒸发降低。面包皮层水分从43%降到4.1%,面包瓤部水分先增加后减少,最高达到45.3%,烘烤结束后水分为44.6%,水分增加1.6%,面包整体水分下降7.5%。面包在冷却过程中,水分从面包瓤向皮部转移,面包皮层水分上升,瓤部水分下降。面包冷却结束时,水分从内到外依次下降。450 g面包在15℃下冷却30 min,水分下降到36%,达到面包包装要求的温度和水分指标。 相似文献
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水稻是全球主导的粮食作物之一,作为无麸质食品的主要原料倍受青睐。但水稻中缺乏面筋蛋白,在发酵过程中难以形成持气性较好的网孔结构,所以很难获得理想的面包类发酵产品。本论文探讨了采用HPMC为面筋替代物制作无麸质大米面包的可行性,并研究了HPMC对大米面包品质的影响,从而为无麸质大米面包的制作奠定基础,为大米资源的广泛应用开辟新的途径。结果表明,当添水量提高到100%110%时,4%的HPMC可以作为面筋替代物,用以改善大米面团的品质,烘焙出优质、理想的无麸质大米面包,但其淀粉体外消化率和整体感官评价却受到影响。最后认为,应该把无麸质大米面包看作为一类新型的焙烤食品,不一定要完全适用小麦面包的评价体系。 相似文献
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Fadi M Aramouni Mahmoud H Abu‐Ghoush 《Journal of the science of food and agriculture》2011,91(1):44-51
BACKGROUND: Health and wellness is a trend observed throughout ready‐to‐eat cereals, cereal health bars. Therefore, the main objectives of this research were to produce a low cost, acceptable, nutritious and healthy wheat‐ and soy‐based bar under no‐bake conditions. Also, the physical, chemical, microbial, acceptability and the nutritional value of this product were studied. Six different bars were produced: a wheat bar (WB), a wheat bar with coating (WBC), a wheat and soy bar with coating (WSBC), a soy bar with coating (SBC), a wheat bar with 3% glycerin (WB3%), and a wheat bar with 6% glycerine (WB6%). RESULTS: WB and WBC had the highest water activities while WSBC had the lowest. The three bars with coating had higher L and lower b values, which indicates that they were lighter and not as highly yellow coloured as the wheat samples. WSBC had the lowest value for hardness while the SBC and WBC had the highest. SBC received the highest scores for overall acceptability, appearance, sweetness, flavour and texture while WSBC received the second highest score in all categories. CONCLUSION: It appears that consumers prefer the soy varieties to the wheat bars. These types of bars can aid in feeding the general population, which is becoming increasingly concerned with nutrition and convenience. Copyright © 2010 Society of Chemical Industry 相似文献
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《钢铁研究学报(英文版)》2011,(Z1):994-998
An original 600MPa high aluminum dual phase steel had been successfully developed in this paper.The microstructure analysis showed that the microstructures of the steel mainly consist of ferrite and 16% martensite which distributed around the ferrite grain boundaries.TEM analysis demonstrated that there exist lots of high density dislocations in ferrite as well as an obvious twin-structure and some ribbon structures in martensite.The tensile test and the bake-hardening test showed that the steel delivers an excellent mechanical properties of R p0.2 =350-390MPa,R m =620-660MPa,R p0.2 /R m =0.55-0.65,A 80mm =25-29%,n=0.18-0.21 and an excellent bake-hardening property of BH 2 =50-60MPa as well as an excellent of work-hardening (WH) property of WH=120MPa。The spot-welding test showed that this dual phase steel has a good welding adaptability.Own to the excellent formability,the steel has been successfully used in the production of some auto parts. 相似文献
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In recent years, multiphase steels have become a material of choice for use in the car manufacturing industry owing to their excellent mechanical properties. It is anticipated that in the years to come these steels will show the highest increase in usage. A particular aspect of their potential is that multiphase steels often show good bake hardening (BH) properties. The main factors that govern the microstructures and the properties of these steels are the chemical composition and the production process parameters. In this work two commercial cold rolled sheet steels with different carbon content were investigated. In order to produce dual phase (DP) steels with a ferrite‐martensite microstructure, the as‐received material was subjected to heat treatment simulating continuous galvanising line (CGL) cycles with an overageing zone before the zinc pot. After a first CGL cycle predominantly ferritic microstructures with small amounts of martensite, pearlite and retained austenite were obtained, which resulted in deviations from typical DP properties, e.g. in the occurrence of discontinuous yielding. A higher line speed led to improved mechanical properties. BH prestrain was varied between 0 and 10%. While only very little bake hardening was observed without prestrain, with increasing prestrain the amount of BH was evolving quickly towards larger values of more than 60 MPa. Generally, the BH values were somewhat larger for higher carbon content. Finally, an optimised CGL cycle was simulated at laboratory scale with changes in the process parameters. Thus, characteristic DP microstructures resulting in desired mechanical properties were obtained. For these optimised conditions, BH2 values in excess of 60 MPa were achieved for both steels investigated. 相似文献
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Tianhao Wang Harpreet Sidhar Yuri Hovanski Piyush Upadhyay Blair Carlson 《Science & Technology of Welding & Joining》2013,18(2):178-184
ABSTRACTUnder tensile shear loading, fracture modes of dissimilar lap welds produced by friction stir scribe technology were studied. Three fracture modes were observed. For zone A fracture, the initial crack was restrained, and the joint ultimately fractured in the base mild steel. For zone B fracture, the initial crack progressed through the aluminium sheet just above the Al/steel interface. For zone C fracture, the initial crack proceeded along the steel hook to the aluminium sheet surface. Fracture mode and joint strength were greatly influenced by steel hook size, and the steel hook size was affected by welding parameters and tool scribe height. In this study, the experimental joint strength achieved the calculated joint load limit. 相似文献
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Chun-fu KUANG Jian WANG Jun LI Shen-gen ZHANG Hua-fei LIU Hong-lin YANG 《钢铁研究学报(英文版)》2015,22(2):163-170
The influences of the heating rate,annealing temperature and soaking time during continuous annealing on the microstructure evolution and bake hardening behavior of the low carbon steel were investigated.After 2% prestraining,bake treatment(180 ℃×20 min)was carried out to measure BH(bake hardening)values.The results showed that,with the increase of the annealing temperature,the grain size increased except for annealing in the intercritical region.Furthermore,the BH value increased and the mean grain size reduced with increasing the heating rate from 5to 80 ℃/s.The BH value was very low before complete recrystallization.After a significant decrease from 630 to 720 ℃,the BH value enhanced when the steel was annealed at 750℃.With the increase of the soaking time from 20 to 100s,the BH value reduced linearly due to the segregation of solute C atoms. 相似文献