食品工业科技2012，Vol.33Issue(21)：117-121,5.
拉伸仪在半甜韧性饼干品质控制中的应用研究
Application study of extensograph in semi-sweet hard biscuit production
田金河 1王艳婕 2曾庆孝 3何婉宜4
作者信息
- 1. 华南理工大学轻工与食品学院,广东广州510640／河南科技学院食品学院,河南新乡453003
- 2. 河南科技学院生命与科学学院,河南新乡453003
- 3. 华南理工大学轻工与食品学院,广东广州510640
- 4. 广东省贸易职业技术学校,广东广州510507
- 折叠
摘要
Abstract
Extensograph was used to study the effects of different gluten reducing agent (protease and sodium metabisulfite) on the semi-sweet hard dough theological properties.The result indicated that the dough theological properties were well reflected by the extensograph index. Energy, maximum resistance and maximum ratio were linearly or negative powerly correlated with increasing protease and sodium metabisulfite levels, and positive (r〉0.8) (p 〈 0.0001 )correlation coefficients were observed between extensograph index and the physical properties.Additionally,the effect on dough rheological properties of 1% water addition variation was well detected by the modified extensograph index. Two- way ANOVA analysis showed that there was significant ( p 〈 0.05 ) interaction effect on the extensograph index and biscuit physical properties between 1% water addition variation and gluten reducing agents.关键词
拉伸仪/半甜韧性饼干/蛋白酶/焦亚硫酸钠Key words
extensograph/semi- sweet hard biscuit/protease/sodium metabisulfite分类
轻工纺织引用本文复制引用
田金河,王艳婕,曾庆孝,何婉宜..拉伸仪在半甜韧性饼干品质控制中的应用研究[J].食品工业科技,2012,33(21):117-121,5.
