仿手揉多向压延技术对面团及馒头品质的影响OA北大核心CSTPCD

To improve the quality of industrial steamed bread products,the mechanical bionic kneading multi-directional sheeting technology was used to process the dough with continuous multi-directional sheeting technology.Dough after sheeting was determined by analytical tools,such as rheological fermenter,low-field nuclear magnetic imaging analyzer,rheometer,Fourier transform infrared spec-troscopy spectrometer,scanning electron microscopy,etc.The effects of traditional one-way sheeting and mechanical bionic-knead mixed sheeting treatments on dough production were investigated by pressing 5,15,and 25 times.Results showed that,with an increased num-ber of sheeting,the stability of the gluten network in the dough as a whole showed a trend of increasing and then decreasing,and the me-chanical bionic-kneading multi-directional mixed sheeting process had a significant effect on the rheological characteristics of the dough,water distribution characteristics,and fermentation characteristics.The toughness and fermentation characteristics of the dough reached the maximum value when the mechanical bionic-kneading multi-directional sheeting was carried out 15 times.Furthermore,the deep-bound water content increased by 54.05％,microstructure pores were reduced,the quality of buns was significantly improved,the hardness val-ue was significantly reduced,and the sensory score reached the highest.The number of times of sheeting can be reduced by simulating hand-kneading multi-directional sheeting technology,and the quality and texture of the buns can be improved after sheeting 15 times.