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Water is 14% of the amount of water as a benchmark, per 300 g flour in opaque instrument amalgamated into a maximum consistency of 500 bu the amount of water needed to the dough. Can be seen from table 1, along with the inulin, with the increase of adding amount of dough is bibulous rate is lower, probably because of inulin contains some of the low molecular weight sugars and oligosaccharides, reduces the consistency of dough.
Dough formation time is flour from water to powder mass curve of the time required to achieve maximum consistency. Required for kneading dough formation time and the time is longer, so, the formation of the dough, the longer the greater of thews dough. The stable time of the dough during dough rub up refers to opaque curve peak before fellowship with 500 fu line for the first time, and then the second curve to 500 fu line and leave the line of intersection and the time difference value of two node corresponding stable time. The longer the dough stability time, dough thews stronger. The weakening degree refers to the dough formed opaque consistency decay curve of maximum consistency center line and the dough to 12 min as opaque curve of the center line value difference. The smaller the degree of weakening, the stronger the gluten.
The table 1 shows that with the increase of the amount of added inulin, formation time and stability time, dough are gradually increasing, the weakening of the dough degree decreases. Of inulin to make dough thews, probably because, inulin and gluten network interaction, at the same time, inulin and the interaction between inulin, boosting the gluten thews.
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