| 面团粘结性的实验研究 |
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| 引用本文： | 金万浩.面团粘结性的实验研究[J].哈尔滨商业大学学报(自然科学版),1992(2). |
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| 作者姓名： | 金万浩 |
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| 作者单位： | 黑龙江商学院食品工程系 |
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| 摘 要： | 用流变仪测定了面团的粘结性。结果表明,加水量为40%,油脂添加量为5%时,面团的粘结性出现极小值;食盐添加量为4%,蛋白质含量为10.3%时,面团粘结性出现极大值。
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| 关 键 词： | 粘结性 粘结力 粘结能 |
Experiment Research About Adhesiveness of Dough |
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| Jin Wanhao.Experiment Research About Adhesiveness of Dough[J].Journal of Harbin University of Commerce :Natural Sciences Edition,1992(2). |
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| Authors: | Jin Wanhao |
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| Institution: | Food Engineering Department |
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| Abstract: | The adhesiveness is one of the most important physical properties of dough.The paper measured the adhesiveness of dough by using a rheometer.The results showed that when the content of water was about 40%,the content of lard was about 5%,the adhesiveness of dough obtained minimum value.When the content of NaCl was about 4%,the content of protein was about 10.3%,the adhesiveness of dough obtained maximum value. |
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| Keywords: | cohesiveness cohesive force cohesive energy |
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