食品与发酵工业2012，Vol.38Issue(10)：86-90,5.
改良剂对面团流变学性质的影响
Study on the Effects of Dough Rheological Properties Improver by Response Surface Methodology
摘要
Abstract
Different amounts of wheat gluten, guar gum and modified starch were added into the flour Ningmai 15, and the dough' s farinograph and extensograph were analyzed. The effects of these improvers on rheological prop- erties of dough were evaluated by comprehensive weighted score in response surface analysis. There were interactions between every two improvers. The order of effects of improvers on comprehensive weighted score was: wheat gluten 〉 modified starch 〉 guar gum. The optimum blending ratio was as follows: 1.4% of wheat gluten, 1.5% of guar gum, and 2.2% modified starch. Under the optimum condition, the predictive and real values for comprehensive weighted score were 0. 869 and 0. 856, respectively, with the relative standard deviation of 1.5 %. The results indicated ade- quate amounts of improvers could improve the quality of flour f Ningmai 15 significantly.关键词
宁麦15/改良剂/流变学性质Key words
Ningmai 15/Improver/Rheological properties分类
轻工纺织引用本文复制引用
杨丹,马鸿翔,耿志明,姚金保,姚国才,张旭,张平平,张鹏,杨学明..改良剂对面团流变学性质的影响[J].食品与发酵工业,2012,38(10):86-90,5.基金项目
江苏省农业科技自主创新基金项目CX（11）4033 （）
现代农业产业技术体系项目 （）
国家科技部国际合作项目 （）
江苏省科技支撑项目 （）
