食品与发酵工业2024，Vol.50Issue(16)：23-29,7.DOI:10.13995/j.cnki.11-1802/ts.038908
仿手揉多向压延技术对面团及馒头品质的影响
Effect of multidirectional sheeting technique of mechanical bionic kneading on quality of dough and Chinese steamed bread
摘要
Abstract
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.关键词
仿手揉/多向压延/面团/馒头Key words
mechanical bionic kneading/multi-directional sheeting technology/dough/Chinese steamed bread引用本文复制引用
潘治利,赵映然,白毅博,艾志录,李蓓蓓..仿手揉多向压延技术对面团及馒头品质的影响[J].食品与发酵工业,2024,50(16):23-29,7.基金项目
国家重点研发计划项目(2021YFD2100200,2021YFD2100204) （2021YFD2100200,2021YFD2100204）
