农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
9期
38-39,42
,共3页
面粉%油条%加工品质
麵粉%油條%加工品質
면분%유조%가공품질
wheat flour%You-tiao%processing quality
选用5种商业面粉，分析其基本理化性质、流变特性的基础上，采用感官评价与性质检测相结合的方法，研究面粉特性对加工油条品质的影响。结果表明，面粉的湿面筋含量、稳定时间等指标与油条的品质紧密相关，油条的感官评价与油条的膨胀率间呈显著相关性。
選用5種商業麵粉，分析其基本理化性質、流變特性的基礎上，採用感官評價與性質檢測相結閤的方法，研究麵粉特性對加工油條品質的影響。結果錶明，麵粉的濕麵觔含量、穩定時間等指標與油條的品質緊密相關，油條的感官評價與油條的膨脹率間呈顯著相關性。
선용5충상업면분，분석기기본이화성질、류변특성적기출상，채용감관평개여성질검측상결합적방법，연구면분특성대가공유조품질적영향。결과표명，면분적습면근함량、은정시간등지표여유조적품질긴밀상관，유조적감관평개여유조적팽창솔간정현저상관성。
Five kinds of commercial wheat flours are used to make You-tiao, and their compositions and rheological properties are assessed. This paper researches the sensory evaluation and characteristic of You-tiao, and the results show that the content of wet wheat gluten and dough stability time has closely related with the quality of You-tiao, and expansion rate is significantly correlated with sensory score.
