馒头面团发酵过程中电阻的变化

研究了馒头面团发酵过程中电阻的变化,并希望通过电阻的变化规律,得到一种判断面团成熟度的客观方法。实验采用3种电极来测量面团发酵过程中的电阻值,结果显示,这3种电极在发酵终点时间段电阻没有显著的特征变化,而且没有达到判断面团成熟度所要求的可重复性。采用3种电极对面团电阻的多次测量值的距离分析相关系数范围是0.778￣0.982。以上结果说明面团发酵过程中的电学特性十分复杂,采用以上的电极不能得到可重复性的电阻变化规律,并以此作为判断发酵面团成熟度的依据。

Study on the electric resistance changes during dough fermentation for Chinese steamed bread

The electric resistance changes during dough fermentation for Chinese steamed bread were detected in the paper. 3 kinds of electrodes were selected to measure the resistance of the dough. In the fermentation, the electric resistance of the dough had no characteristic variation, and the repeatability could not satisfy the need to produce a method to judge the dough maturity. The distance correlates analyzed by SPSS indicated that the correlation coefficients of dough's electric resistances were varied from 0.778 to 0.982. The results showed that the electric properties the dough were complicated, and the three electrodes used in the study were unsuitable to judge the dough maturity.