CN102175564A - Method for measuring air-holding property of fermenting dough - Google Patents
Method for measuring air-holding property of fermenting dough Download PDFInfo
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- CN102175564A CN102175564A CN2011100224776A CN201110022477A CN102175564A CN 102175564 A CN102175564 A CN 102175564A CN 2011100224776 A CN2011100224776 A CN 2011100224776A CN 201110022477 A CN201110022477 A CN 201110022477A CN 102175564 A CN102175564 A CN 102175564A
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Abstract
The invention discloses a method for measuring air-holding property of fermenting dough, which comprises the following steps: kneading flour into a dough; taking a dough sheet and uniformly twining the dough sheet on a thin rod having anti-skidding threads, wherein wafers smaller than the inner diameter of a measuring cylinder are arranged on the upper and lower parts of the thin rod and the wafer on the upper part is provided with a plurality of small holes; slowly putting the thin rod twined with the dough sheet into the measuring cylinder containing vegetable oil, reading the liquid level scale after removing air bubbles and recording the time simultaneously; reading the liquid level scale every other fixed time, recording the time, and simultaneously recording the air-holding point of the dough, the time and air-holding point for initiating the maximum point and the liquid level scale at the moment of initiating the maximum point; and after finishing the test, calculating the volume increment and the accumulated volume increment of the dough. The test device is simple and low-cost and the test result is comprehensive and direct. The method can be used for qualitatively and quantitatively comparing and analyzing the change of the air-holding property of the dough in the whole fermenting process and can be used for achieving an instant effect of judging the best preparing time for fermenting dough and the proper dosage of various additives.
Description
Technical field
The present invention relates to a kind of method that fermented dough is held gas of measuring, be specifically related to a kind of easy, measure the method that the wheat flour fermented dough is held gas accurately, belong to the wheat flour fermentation technical field.
Background technology
The fermentation character of dough is meant a wheat flour, yeast and other auxiliary material, after adding suitable quantity of water and making dough, yeast is can being that food carries out respiration and produces gas by the sugar of its utilization in the dough, then held by the gluten network in the dough, the dough volume is increased thereupon, and finally make dough form the performance of fermentation Flour product with honeycomb-like pores structure.Wherein, the gluten network in the dough is held the performance of gas that yeast produces, and is called as the gas of holding of dough.Under the situation of constant at external environmental condition, as to make fermentation Flour product personnel operation consummation, the height of fermentation Flour product quality will directly depend on the power of holding the gas performance of the dough of modulating.So, study various wheat flour fermented doughs product, hold the gas performance, for the quality that improves the fermentation Flour product, and further instruct the application of all kinds of flour additives in flour to have very important significance.
The gas (Gas retention) of holding during the fermentation is extremely important quality characteristic of flour.Dough to hold gas be dough that generation gas is remained on the ability of dough inside, he directly influences the productivity effect that bread produces and the quality (the especially volume of bread) of bread.The quality of gas retaining depends on the dough self characteristics, and therefore, the aerogenesis of correct mensuration dough is very important to the quality of estimating flour.Forefathers use when the graduated cylinder compacting is measured the aerogenesis of dough and have mentioned the notion of holding gas of dough, but it are not carried out concrete research, and this method of measuring aerogenesis science not, think that factor affecting is big, measurement result and actual differing greatly.People such as Zhengzhou Grain College Zhang Huaxiao have delivered and have been entitled as " research that wheat dough is held the gas assay method in the sweat ", mention in the literary composition and utilize gas chromatograph to CO
2The discharge mapping is made tangent line to two sections curves on the figure then, and last result comes more various flour to hold the power of gas performance with the length of the intersection point place time corresponding of two tangent lines.Also mention at this civilian last part, " this method is used to hold the qualitative analysis of gas, relative value consequently, how to carry out gas production rate with the quantitative test of holding the gas ability, how this method is used to the process of baking and waits further to research and solve ".
Summary of the invention
In order to overcome the deficiency of said method, the invention provides a kind of method that fermented dough is held gas of measuring, this method can be to dough hold that gas carries out comprehensively, comparison and analysis intuitively, can find out holding gas point and rise sending out a maximum point of dough more accurately, for the effect of getting instant result is played in the judgement of the optimum dose of best Production Time of fermentation Flour product and various adjuvants.
Concrete technical scheme of the present invention is:
A kind ofly measure the method that fermented dough is held gas, it is characterized in that may further comprise the steps:
(1) get flour and an amount of yeast powder, rub into dough, be placed on compacting softness in the oodle maker then, stand-by;
(2) the good dough sheet of pressure evenly is entangled on the thin bar that has anti-skidding line, and the installation up and down of thin bar is slightly less than the disk of graduated cylinder internal diameter, has some apertures on the disk of its middle and upper part;
(3) bind fine rule being tied with on the thin bar of dough sheet, the thin bar that will be tied with dough sheet is then slowly put into the graduated cylinder that vegetable oil is housed, and reads the liquid level scale after getting rid of bubble, simultaneously writing time;
(4) afterwards, read the liquid level scale one time, and writing time, write down holding gas point and working the time of sending out maximum point and the scale of liquid level when holding gas point and playing maximum point of dough simultaneously every the set time;
(5) after dough rose and sends to the dilatation maximum, off-test stopped record;
(6) calculate the unit interval dilatation of dough and the cumulative volume increment that dough prolongs with fermentation time.
In the said method, the set time described in the step (4) can be carried out actual selection according to the biceps and the test condition of flour, generally can be 5-15min, is preferably 10min.
In the said method, described unit interval dilatation is the recruitment of every section set time dough volume, and the cumulative volume increment is the dilatation that prolongs in time that dough is compared with initial volume.
In the said method, when volume calculated, deduct the volume of thin bar and disk.
In the said method, the clip dough sheet is shorter than thin bar slightly, tightly is entangled in then on the thin bar, guarantees that dough evenly distributes on thin bar.
In the said method, the density of described thin bar, disk is all greater than vegetable oil, and assurance dough, thin bar and disk not in vegetable oil, prevent that the emersion liquid level from influencing the result always when selecting.
In the said method, described thin bar with anti-skidding line is threaded iron, and described disk is an iron plate.
In the said method, thin bar and disk submerge below the liquid level.
In the said method, get the dough sheet of weights such as two simultaneously and hold gas mensuration, the results averaged that obtains.
In addition, consistance that must the warranty test environment in this method, this comprise with the temperature of face institute water, pressure surface after the consistance of temperature, oily temperature etc. of dough.This point is extremely important, is subjected to environmental baseline, especially Temperature Influence very big because rise to send out.
The present invention is placed on the wheat flour fermented dough to rise in the liquid edible oil through appropriate processing and sends out, and regularly reads and write down the scale of metal line.At last the result is carried out simple computing, can obtain dilatation that dough prolongs in time, hold the gas point, work data such as sending out maximum point, can intuitively, comprehensively judge the gas of holding of dough, obtain as drawing a conclusion, in the dough fermentation process, its volume has occurred respectively that early stage volume increases fast, mid-term volume continue slowly to increase and later stage volume atrophy three phases gradually.In addition, two of also having found out more exactly in the dough fermentation process of this method hold the gas unique point, and one is the time point that has obvious bubble to leak out from dough the earliest, the promptly so-called gas point of holding; One is that the dough volume reaches maximum point, promptly rises and sends out maximum point.Mistiming between the two can reflect the fermentation endurance of the dough of surveying.
The present invention modulates the restriction that dough is not filled a prescription, and in addition, by evidence, dough ferments in liquid edible oil, and the spontaneous fermentation of dilatation result and dough is basically identical as a result, and promptly liquid edible oil can not damage the dough gluten.And, oily reusable edible, dough also can eat again after the fermentation ends, can not cause waste.Can calculate the dilatation of dough in the unit interval and the cumulative volume increment that dough prolongs with fermentation time exactly by reading the metal line scale, and hold the gas unique point for two that can accurately find out the wheat flour fermented dough, hold gas point and the dough that are dough rise and send out a maximum point, and the dilatation of dough on these 2.
In sum, testing equipment of the present invention is simple, expense is low, test findings comprehensively, intuitively, can carry out qualitative, quantitative comparison and analysis to the gas variation of holding of dough in the fermentation overall process, can play the effect of getting instant result for the judgement of the optimum dose of best Production Time of fermentation Flour product and various adjuvants.
Description of drawings
Fig. 1 holds the synoptic diagram of gas for measuring dough;
Fig. 2 is a structural representation of going up disk among Fig. 1.
Among the figure, 1, graduated cylinder, 2, go up disk, 3, thin bar, 4, dough, 5, disk down.
Embodiment
The present invention will be described in detail below by specific embodiment, should be understood that, following explanation only is in order to explain the present invention, its content not to be limited.
The mode that dough of the present invention is entangled on the thin bar is held gas mensuration, dough is not contacted with the graduated cylinder wall, dough can better be risen to be sent out, be added in the effect that dough two disks up and down can play fixedly dough downslide and come-up, thin bar is provided with a lot of anti-skidding lines, make dough be difficult for sending out landing, a lot of apertures are arranged in the disk on top, the bubble that produces when sending out can be discharged smoothly because of rising.The used thin bar and the density of disk is all greater than oil, makes dough, thin bar and disk from start to finish always not in vegetable oil, avoids floating the generation error.
In the following embodiments, adopt threaded iron, adopt the round iron sheet to carry out the survey instrument that dough is held gas as disk as thin bar.Used threaded iron is the cylindrical iron of diameter 0.8cm, the surface becomes screw thread through wire drawing, and the length of threaded iron is 14cm, and used two round iron sheet diameters are more smaller than 500ml graduated cylinder internal diameter, some apertures are arranged on one of them iron plate, and the volume of threaded iron, two iron plates is 15ml altogether.
Below, make fermented dough with certain middle gluten wheat powder, and it is held gas be determined as example and introduce the specific embodiment of the present invention.
At first, press flour 100%, the ratio of yeast 1% adds suitable quantity of water and (is about 80% of the actual amount of water of opaque curve, with moderate being as the criterion of dough pliability that finally makes) and face, hand kneads, and places on the oodle maker, according to the dough size, adjust the pressure surface roll gap, the beginning pressure surface, moderate up to the dough sheet pliability, stop pressure surface.Then, cut from the dough sheet that presses that size is consistent, weight is the two fritter dough sheets of 50g, rapidly it is wrapped up in respectively on two duplicate threaded irons equably, and guarantee that dough sheet tightly is rolled on the depression bar, in case pocket gas wherein, the judgement that gas point is held in influence.Each threaded iron two spills the distance of 1-2cm, two iron plates up and down of each threaded iron correspondence are tightened on the threaded iron, on each iron plate with holes above the threaded iron, fix fine rule respectively, mention a whole set of device with line then, successively slowly put into the graduated cylinder that 300ml liquid edible oil is housed, clutch the line in the hand, carry threaded several times iron lightly up and down, discharge bubble attached to dough and depression bar surface.After the threaded iron that is wrapped with dough sheet put well, immediately read the scale of pasta line in two graduated cylinders in graduated cylinder, and the time point during the record reading.Afterwards, per 10 min read number one time.In addition, to dough hold gas point and dough rise send out maximum point and this on two on the time point dilatation of dough need especially carry out record.
When judge dough rise send to the dilatation maximum after, off-test stops record.Dough worked to send to maximum point and record result before thereof poor before and after one by one, draw the cumulative volume increment that the dilatation of every 10min dough and dough prolong with fermentation time, and find out the dough of surveying hold gas point and a maximum point and the dilatation of dough on these two points.To the results averaged of twice parallel experiment, draw final test findings.The comparison of holding gas for ease of the different flour of biceps will work the amount of sending out that rises that the amount of sending out is scaled every 100g, and above-mentioned middle gluten wheat powder fermented dough is held the gas measurement result and seen Table the dough that the following dilatation of 1(is every 100g and work the dilatation of sending out):
Table 1 has provided the dilatation result in certain every 10min of middle gluten wheat powder fermented dough and the accumulated time, and promptly certain middle gluten wheat powder is held the tolerance result of variations in each 10min and accumulated time.The continuous recording The above results is for understanding in whole fermentation process, and dough is held the variation of tolerance, thinks the height of estimating fermentation Flour product quality, and instructs the use of various adjuvants that theoretical foundation is provided.In addition, this powder institute dough making hold gas point and the dilatation maximum point by chance all appears on the integral point, promptly the gas point of holding of this dough is 80min, the dilatation of corresponding dough is 63ml; Rising and sending out maximum point is 110min, and the dilatation of corresponding dough is 78ml; The fermentation endurance of this powder is 30min.
The assay method of weak strength flour and high-strength flour is identical with medium strength flour, different is, different and the change to some extent of the weight of the dough sheet of getting according to the biceps of used flour, in case rising, dough is dealt at last, metal line surpasses the 500ml cylinder scale, it is different to influence reading, and here, getting of weak strength flour and high-strength flour heavily is respectively 60g and 40g.Comparison for ease of the different flour of biceps is held gas can will work the amount of sending out that rises that the amount of sending out is scaled every 100g.
Below, make fermented dough with certain low-gluten wheat flour, and it is held gas measure, method such as embodiment 1.Different is, the holding gas point and rise to send out maximum point all not on the integral multiple time point of 10min of this low-gluten wheat flour dough, when measuring, want careful the holding gas point and rising and send out a maximum point of dough of observing, the results are shown in Table the dilatation that dough that the following dilatation of 2(is every 100g rises).
Test method is with embodiment 1, and different is that every dilatation of 15min record, gained is held gas point and dilatation 81min/64ml thereof, rises and sends out maximum point and dilatation 111min/78ml thereof.
Test method is with embodiment 2, and different is that every dilatation of 5min record, gained is held gas point and dilatation 42min/26ml thereof, rises and sends out maximum point and dilatation 96min/45ml thereof.
The foregoing description understands that briefly the present invention measures the method that dough is held gas, in test process, remains consistent with the experimental enviroments such as temperature, oily temperature of dough behind the temperature of face institute water, the pressure surface.In addition, measure the instrument that dough is held gas when threaded iron of using and iron plate are test in experiment, can change as required in the choice, be not limited to ferrous material, keep dough not contact with the graduated cylinder wall as long as reach.
Claims (8)
1. measure the method that fermented dough is held gas for one kind, it is characterized in that may further comprise the steps:
(1) get flour and yeast powder, rub into dough, be placed on compacting softness in the oodle maker then, stand-by;
(2) the good dough sheet of pressure evenly is entangled on the thin bar that has anti-skidding line, and the installation up and down of thin bar is slightly less than the disk of graduated cylinder internal diameter, has some apertures on the disk of its middle and upper part;
(3) bind fine rule being tied with on the thin bar of dough sheet, the thin bar that will be tied with dough sheet is then slowly put into the graduated cylinder that vegetable oil is housed, and reads the liquid level scale after getting rid of bubble, simultaneously writing time;
(4) afterwards, read the liquid level scale one time, and writing time, write down holding gas point and working the time of sending out maximum point and the scale of liquid level when holding gas point and playing maximum point of dough simultaneously every the set time;
(5) after dough rose and sends to the dilatation maximum, off-test stopped record;
(6) calculate the unit interval dilatation of dough and the cumulative volume increment that dough prolongs with fermentation time.
2. method according to claim 1 is characterized in that: the set time described in the step (4) is 5-15min.
3. method according to claim 2 is characterized in that: the set time described in the step (4) is 10min.
4. method according to claim 1 is characterized in that: when volume calculated, deduct the volume of thin bar and disk.
5. according to each described method among the claim 1-4, it is characterized in that: the density of described thin bar, disk is all greater than vegetable oil.
6. according to each described method among the claim 1-4, it is characterized in that: described thin bar with anti-skidding line is threaded iron, and described disk is an iron plate.
7. according to each described method among the claim 1-4, it is characterized in that: thin bar and disk submerge below the liquid level.
8. according to each described method among the claim 1-4, it is characterized in that: the dough sheet of getting weights such as two is simultaneously held gas mensuration, the results averaged that obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100224776A CN102175564A (en) | 2011-01-20 | 2011-01-20 | Method for measuring air-holding property of fermenting dough |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100224776A CN102175564A (en) | 2011-01-20 | 2011-01-20 | Method for measuring air-holding property of fermenting dough |
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| Publication Number | Publication Date |
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| CN102175564A true CN102175564A (en) | 2011-09-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011100224776A Pending CN102175564A (en) | 2011-01-20 | 2011-01-20 | Method for measuring air-holding property of fermenting dough |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106198904A (en) * | 2015-03-24 | 2016-12-07 | 以森有限公司 | Dough fermentation testing device |
| CN108739920A (en) * | 2018-05-28 | 2018-11-06 | 汪洋 | A kind of food fermentation case being exclusively used in research and development fermentation Flour product |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2038044A (en) * | 1935-12-06 | 1936-04-21 | Flour Mills Of America Inc | Method of and apparatus for testing dough |
| US2228518A (en) * | 1938-06-17 | 1941-01-14 | Flour Mills Of America Inc | Apparatus for testing dough |
| DE831019C (en) * | 1950-10-21 | 1952-02-11 | Franz Pfeuffer | Apparatus for determining the driving force and the gas retention capacity of dough |
| EP0687900A1 (en) * | 1994-06-16 | 1995-12-20 | Jacques Vanneste | Method and installation for measuring rheological and fermentative characteristics of flour-based doughs |
-
2011
- 2011-01-20 CN CN2011100224776A patent/CN102175564A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2038044A (en) * | 1935-12-06 | 1936-04-21 | Flour Mills Of America Inc | Method of and apparatus for testing dough |
| US2228518A (en) * | 1938-06-17 | 1941-01-14 | Flour Mills Of America Inc | Apparatus for testing dough |
| DE831019C (en) * | 1950-10-21 | 1952-02-11 | Franz Pfeuffer | Apparatus for determining the driving force and the gas retention capacity of dough |
| EP0687900A1 (en) * | 1994-06-16 | 1995-12-20 | Jacques Vanneste | Method and installation for measuring rheological and fermentative characteristics of flour-based doughs |
Non-Patent Citations (1)
| Title |
|---|
| 张华晓等: "发酵过程中小麦面团持气性测定方法的研究", 《中国粮油学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106198904A (en) * | 2015-03-24 | 2016-12-07 | 以森有限公司 | Dough fermentation testing device |
| CN108739920A (en) * | 2018-05-28 | 2018-11-06 | 汪洋 | A kind of food fermentation case being exclusively used in research and development fermentation Flour product |
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Application publication date: 20110907 |