| 小麦粉储藏湿度对流变学特性的影响 |
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| 引用本文： | 吴小丽. 小麦粉储藏湿度对流变学特性的影响[J]. 粮食与食品工业, 2020, 27(3): 39-41 |
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| 作者姓名： | 吴小丽 |
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| 作者单位： | 昆山市粮油质量监测中心 昆山 215300 |
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| 摘 要： | 对不同储藏湿度下,小麦粉流变学相关指标变化规律进行了研究。设置储藏湿度分别为45%、55%、65%、75%、85%,进行了小麦粉的模拟储藏试验。结果表明:储藏湿度增大,面团吸水率减小,稳定时间缩短,弱化值变大。储藏湿度对面团的吸水率、稳定时间、弱化值影响均显著。
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| 关 键 词： | 相对湿度 小麦粉 流变学 储藏 |
Effect of wheat flour storage humidity on rheological properties |
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| Wu Xiaoli. Effect of wheat flour storage humidity on rheological properties[J]. Cereal and Food Industry, 2020, 27(3): 39-41 |
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| Authors: | Wu Xiaoli |
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| Affiliation: | (Kunshan grain and oil quality Inspection Center ,Kunshan 215300) |
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| Abstract: | The rheological properties of wheat flour were researched over the range of relative humidity(45%,55%,65%,75%,85%).The results were as follows:with the increasing storage humidity,the dough water absorption rate and stability time were decreased,but the degrees of softening were increased.The storage humidity had significant influence on the dough water absorption rate,stability time and the degrees of softening. |
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| Keywords: | relative humidity wheat flour rheological properties storage |
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