CN105067409B - A kind of method of restrained stretching amount of water during dough rheological characteristics are determined - Google Patents
A kind of method of restrained stretching amount of water during dough rheological characteristics are determined Download PDFInfo
- Publication number
- CN105067409B CN105067409B CN201510520379.3A CN201510520379A CN105067409B CN 105067409 B CN105067409 B CN 105067409B CN 201510520379 A CN201510520379 A CN 201510520379A CN 105067409 B CN105067409 B CN 105067409B
- Authority
- CN
- China
- Prior art keywords
- water
- dough
- silty
- flour
- amount
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
A kind of method of restrained stretching amount of water in being determined the present invention relates to dough rheological characteristics, specifically during a kind of rheological properties of dough for being applied to be made using tensilometer method measure such as wheat flour, control method of the amount of water in flour to improve the result of the test degree of accuracy and test efficiency, the amount of water that this method is tested using dough tensile is object function, the formation time of dough in being tested according to silty, with the actual amount of water of silty, the amount of water of denseness (denseness and maximum denseness when silty is stirred 5 minutes) linear fit dough tensile experiment in silty whipping process, after adopting said method, the amount of water control of tension test will be quantized, it is available for possessing using personnel the standard method of accurate control amount of water, so as to improve the degree of accuracy and the test efficiency of dough rheological characteristics test.
Description
Technical field
A kind of method of restrained stretching amount of water in being determined the present invention relates to dough rheological characteristics, it is specifically a kind of
During rheological properties suitable for determining the dough that is made of such as wheat flour using tensilometer method, the stretching in control flour adds
Method of the water to improve the result of the test degree of accuracy and test efficiency.
Background technology
In flour add certain amount water after, integrated just can obtain adhesive aggregation together and have viscoelasticity dough.
Although the principal element of decision flour and wheaten food quality is the quality and quantity of gluten, gluten is formed in dough, its
Property is all resided on dough property, and it is all to use dough to make various pastries, dough property and pastries property
Relation is more direct than gluten.The rheological properties of dough, including flour water absorption rate, formed the time, stabilization time, enhanced stretch resistance,
The indexs such as extensibility, are to determine one of important evidence of flour quality and quality, are to weigh flour to add water to form resistance to after dough
The overall target of rubbing and viscoelasticity, is the primary analysis indexes of current domestic breeding and Quality Detection unit, it is both by flour
The influence of the constituents such as protein content, gluten content, decides the processed goods of the final products such as bread, steamed bun, noodles again
Matter, classification that can be to wheat flour and application one reality of offer, science foundation.Therefore, the survey of dough rheological characteristics
Setting analysis is increasingly subject to the attention of people.
The method of present analysis dough rheological characteristics is main by farinograph, tensilometer, mixograph, alveograph etc.
Instrument is completed, and instrument in the process of running, draws curve map automatically, records dough rheological characteristics, and these determine dough rheological
The method for learning characteristic is decided to be the International Standards Method or national standard method of research wheat gluten characteristic and baking quality.Its
It is middle to be determined using tensilometer during dough rheological characteristics, the noodles that the dough prepared is first rubbed into tubbiness are generally required,
Noodles two ends are fixed, pulled down in centre with hook, untill breaking, resistance to extension is recorded in graph form,
The influence of dough characters and improver is calculated according to tracing analysis.
It is not difficult to find out, when using the testers such as tensilometer measurement dough rheological characteristics, before one important
It is that water content in the dough for preparing appropriate moisture content, dough is excessive or very few to carry, and can all influence its rheological properties to test
Be smoothed out.At present when preparing dough, stretching amount of water therein is typically all to be carried out by means of the experience of testing crew
Estimation, its outstanding problem existed is that blindness is big, and the degree of accuracy is low, can directly affect the degree of accuracy of result of the test, then influence
To science production and product quality.It there is no the accurate standard of science of accurate control dough amount of water can foundation in the prior art.
The content of the invention
A kind of method of restrained stretching amount of water in being determined the invention discloses dough rheological characteristics, this method is with dough
Amount of water be object function, in being tested according to silty in the formation time of dough, the actual amount of water of silty, silty whipping process
The factor such as denseness come after the stretching amount of water of linear fit dough, adopting said method, the amount of water control of tension test will be by
Quantify, be available for possessing using personnel the standard method of accurate control amount of water, so as to improve the standard of dough rheological characteristics test
Exactness and efficiency.
To reach above-mentioned purpose, technical solution of the invention is：
A kind of method of restrained stretching amount of water during dough rheological characteristics are determined, it is characterised in that the restrained stretching
The method of amount of water comprises the following steps：
SS1. by a number of flour, add wherein after the salt solution of initial number, flour and salt solution are stirred
Mix kneading and obtain a dough with initial viscoelasticity；
SS2. flour of the time no more than 5 minutes is formed in being tested for silty, ensure that dough is stable and accurate
Stretching amount of water V when ground carries out rheological properties measure is object function, is tested with the actual amount of water V1 of silty, flour quality
In add water stirring 5 minutes when dough consistency M1, the maximum denseness M2 of dough in whipping process that adds water in flour quality experiment be ginseng
Number, linear fit is carried out according to the equation of linear regression shown in formula (1)：
V=a0+a1 × M1+a2 × M2+a3 × V1 (1)
After the completion of linear fit, linear regression coeffficient a0, a1, a2 and a3 numerical value are drawn；
SS3. flour of the time more than 5 minutes is formed in being tested for silty, ensure that dough stably and accurately
Stretching amount of water V when carrying out rheological properties measure is object function, with the actual amount of water V1 of silty, flour quality experiment
The dough consistency M1 added water when stirring 5 minutes is parameter, and linear fit is carried out according to the equation of linear regression shown in formula (2)：
V=a0 '+a1 ' × M1+a2 ' × V1 (2)
After the completion of linear fit, linear regression coeffficient a0 ', a1 ' and a2 ' numerical value are drawn；
SS4. under given significance, equation of linear regression (1), the conspicuousness of (2) and regression coefficient are examined
Conspicuousness.
Preferably, stretching amount of water inquiry table is made, the stretching amount of water inquiry table includes dough during silty is tested
The dough consistency M1 that flour adds water when stirring 5 minutes in formation time, the actual amount of water V1 of silty, silty experiment, silty experiment
Middle flour adds water the data such as maximum dough consistency M2 in whipping process, and is added water for the stretching corresponding to above-mentioned multi-group data
Value, the stretching add water value be by above-mentioned multi-group data substitute into respectively stretching amount of water equation of linear regression obtained from.
Preferably, the significance is 5%-15%.
Flour of the time no more than 5 minutes is formed in being tested preferably for silty, stretching amount of water V is real on silty
Flour adds water stirred during dough consistency M1, the silty that flour adds water when stirring 5 minutes in border amount of water V1, silty experiment are tested
Maximum dough consistency M2 equation of linear regression is in journey：
V=-56+0.05 × M1+0.05 × M2+V1, wherein, V, V1 unit are ml, and M1, M2 unit are FU.
Flour of the time more than 5 minutes is formed in being tested preferably for silty, stretching amount of water V is actual on silty
Amount of water V1, flour add water stirring 5 minutes when dough consistency M1 equation of linear regression be：
V=-56+0.1 × M1+V1, wherein, V, V1 unit are ml, and M1 unit is FU.
Compared with the existing technology, the method for restrained stretching amount of water has such as during dough rheological characteristics of the invention are determined
Significant technique effect down：By being fitted in silty experiment face in the formation time of dough, the actual amount of water of silty, silty experiment
Powder add water stirring 5 minutes when dough consistency, flour adds water in whipping process and maximum dough consistency and ensure that dough is stable
And the relation between stretching amount of water when carrying out rheological properties measure exactly, stretch and add water in control Dough Making Process
Value, can largely improve the degree of accuracy of dough rheological characteristics measure, break away from simple in conventional dough tension test
The experience for relying on testing crew is added water and causes test accuracy not high, the not strong deficiency of result of the test confidence level；Due to this
The mode that invention is provided causes the amount of water of tension test to control to be quantized, and availability test personnel possess accurate control amount of water
Standard method, so as to improve the degree of accuracy and the efficiency of dough rheological characteristics test.
Embodiment
For the objects, technical solutions and advantages of the present invention are more clearly understood, below in conjunction with specific embodiment, to this hair
The method of restrained stretching amount of water is further described during bright dough rheological characteristics are determined, but not as to the present invention's
Limit.
Determined using tensilometer during dough rheological characteristics, generally require and the dough prepared is first rubbed into tubbiness
Noodles, noodles two ends are fixed, pulled down in centre with hook, and untill breaking, resistance to extension is recorded in graph form
Get off, the influence of dough characters and improver is calculated according to tracing analysis.It can be seen that, using the testers such as tensilometer
When device measures dough rheological characteristics, an important premise is the water content mistake in the dough for preparing appropriate moisture content, dough
It is many or very few, it can all influence being smoothed out for its rheological properties test.
Because stretching amount of water when ensure that dough stably and accurately carries out rheological properties measure and silty are tried
Test formation time of middle dough, the actual amount of water of silty, flour add water stirring 5 minutes when dough consistency, flour adds water stirring
During the parameter such as maximum dough consistency it is closely related, the face of different range during embodiments of the invention are mainly tested according to silty
Group forms the time, and linear fit stretching amount of water adds water when stirring 5 minutes with flour in the actual amount of water of silty, silty experiment
The relation that flour adds water in whipping process between maximum dough consistency in dough consistency, silty experiment, to probe into actual rheology
In elastic elongation experiment, the optimum stretch amount of water of addition needed for dough is prepared.
The method of restrained stretching amount of water during the dough rheological characteristics of embodiments of the invention are determined, including following step
Suddenly：
SS1. by a certain amount of flour, add wherein after the salt solution of initial number, flour and salt solution are stirred
Kneading, which obtains one, has the dough of initial viscoelasticity；
SS2. flour of the time no more than 5 minutes is formed in being tested for silty, ensure that dough is stable and accurate
Stretching amount of water V when ground carries out rheological properties measure is object function, with face in the actual amount of water V1 of silty, silty experiment
Powder add water stirring 5 minutes when dough consistency M1, the flour maximum dough consistency M2 in whipping process that adds water is ginseng in silty experiment
Number.A large amount of dough character tension tests are persistently carried out, note collecting stretching amount of water V during experiment every time, silty is actual adds water
In amount V1, silty experiment flour add water stirring 5 minutes when dough consistency M1, flour adds water in whipping process most in silty experiment
Every group of data are compared and handle and carry out many forward and reverse checkings of wheel in strict accordance with code by the multi-group datas such as big dough consistency M2,
As shown in table 1.
Table 1
In the example of table 1,50 groups of data are acquired, certainly, as known to those skilled in the art, are entering line number
During according to linear fit, the valid data that actual acquisition is arrived are more, are more conducive to the progress of linear fit, the result of linear fit and
The degree of accuracy is more credible.
On the basis of the mass data as shown in table 1 collected, carried out according to the equation of linear regression shown in formula (1)
Linear fit：
V=a0+a1 × M1+a2 × M2+a3 × V1 (1)
After the completion of linear fit, the numerical value for drawing linear regression coeffficient a0, a1, a2 and a3 is respectively -56,0.05,0.05,
1；
SS3. flour of the time more than 5 minutes is formed in being tested for silty, ensure that dough stably and accurately
Stretching amount of water V when carrying out rheological properties measure is object function, with flour in the actual amount of water V1 of silty, silty experiment
The dough consistency M1 added water when stirring 5 minutes is parameter, persistently carries out a large amount of dough character tension tests, is noted every time during experiment
Meaning collects the dough consistency M1 that flour adds water when stirring 5 minutes in stretching amount of water V, the actual amount of water V1 of silty, silty experiment
Deng multi-group data, every group of data are compared and handles and carries out many forward and reverse checkings of wheel in strict accordance with code, as shown in table 2.
Table 2
The flour sample for being more than 5 minutes due to forming the time gathers difficulty than larger, so as shown in table 2, only acquiring
30 groups of data.Certainly, as known to those skilled in the art, when carrying out data linear fit, what actual acquisition was arrived
Valid data are more, are more conducive to the progress of linear fit, the result of linear fit and the degree of accuracy are more credible.
On the basis of the mass data as shown in table 2 collected, carried out according to the equation of linear regression shown in formula (2)
Linear fit：
V=a0 '+a1 ' × M1+a2 ' × V1 (2)
After the completion of linear fit, the numerical value for drawing linear regression coeffficient a0 ', a1 ' and a2 ' is respectively -56,0.1,1；
SS4. under given significance, equation of linear regression (1), the conspicuousness of (2) and regression coefficient are examined
Conspicuousness.
As examine equation of linear regression validity common method, can respectively significance be 5%, 10%,
When 15%, judge whether linear equation is notable for specific variable, and this process can be by statistical known side
Method is carried out.
Above example is only the exemplary embodiment of the present invention, is not used in the limitation present invention, protection scope of the present invention
It is defined by the claims.Those skilled in the art can make respectively in the essence and protection domain of the present invention to the present invention
Modification or equivalent substitution are planted, this modification or equivalent substitution also should be regarded as being within the scope of the present invention.
Claims (5)
1. a kind of method of restrained stretching amount of water during dough rheological characteristics are determined, it is characterised in that the restrained stretching adds
The method of water comprises the following steps：
SS1. by a number of flour, the salt solution V1 of initial number is added wherein, afterwards flour and salt solution is stirred
Kneading, which obtains one, has the dough of initial viscoelasticity；
SS2. flour of the time no more than 5 minutes is formed in being tested for silty, ensure that dough stably and accurately enters
Stretching amount of water V when row rheological properties are determined is object function, with the actual amount of water V1 of silty, is tested with flour quality
Add water stirring 5 minutes when dough consistency M1, the maximum denseness M2 of dough in whipping process that adds water in flour quality experiment be parameter,
Linear fit is carried out according to the equation of linear regression shown in formula (1)：
V=a0+a1 × M1+a2 × M2+a3 × V1 (1)
After the completion of linear fit, linear regression coeffficient a0, a1, a2 and a3 numerical value are drawn；
SS3. flour of the time more than 5 minutes is formed in being tested for silty, ensure that dough is stably and accurately carried out
Rheological properties determine when stretching amount of water V be object function, with the actual amount of water V1 of silty, tested with flour quality in add
Dough consistency M1 when water is stirred 5 minutes is parameter, and linear fit is carried out according to the equation of linear regression shown in formula (2)：
V=a0 '+a1 ' × M1+a2 ' × V1 (2)
After the completion of linear fit, linear regression coeffficient a0 ', a1 ' and a2 ' numerical value are drawn；
SS4. under given significance, the notable of equation of linear regression (1), the conspicuousness of (2) and regression coefficient is examined
Property.
2. according to the method described in claim 1, it is characterised in that make stretching amount of water inquiry table, the stretching amount of water
Flour adds water and stirs 5 points in the formation time of dough, the actual amount of water V1 of silty, silty experiment during inquiry table is tested including silty
Flour adds water maximum dough consistency M2 data in whipping process in dough consistency M1 during clock and/or silty experiment, and is directed to
Stretching corresponding to above-mentioned multi-group data adds water value, and the stretching value that adds water is that above-mentioned multi-group data is substituted into stretching respectively
Obtained from amount of water equation of linear regression.
3. according to the method described in claim 1, it is characterised in that the significance is 5%-15%.
4. according to the method described in claim 1, it is characterised in that the formation time is no more than 5 minutes in being tested for silty
Flour, the dough consistency that stretching amount of water V adds water when stirring 5 minutes on flour in the actual amount of water V1 of silty, silty experiment
The flour maximum dough consistency M2 equation of linear regression in whipping process that adds water is in M1, silty experiment：
V=-56+0.05 × M1+0.05 × M2+V1, wherein, V, V1 unit are ml, and M1, M2 unit are FU.
5. according to the method described in claim 1, it is characterised in that face of the time more than 5 minutes is formed in being tested for silty
Powder, the linear regression for the dough consistency M1 that stretching amount of water V adds water when stirring 5 minutes on the actual amount of water V1 of silty, flour
Equation is：
V=-56+0.1 × M1+V1, wherein, V, V1 unit are ml, and M1 unit is FU.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510520379.3A CN105067409B (en) | 2015-08-21 | 2015-08-21 | A kind of method of restrained stretching amount of water during dough rheological characteristics are determined |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510520379.3A CN105067409B (en) | 2015-08-21 | 2015-08-21 | A kind of method of restrained stretching amount of water during dough rheological characteristics are determined |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105067409A CN105067409A (en) | 2015-11-18 |
| CN105067409B true CN105067409B (en) | 2017-09-05 |
Family
ID=54496833
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510520379.3A Active CN105067409B (en) | 2015-08-21 | 2015-08-21 | A kind of method of restrained stretching amount of water during dough rheological characteristics are determined |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105067409B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113155630A (en) * | 2021-02-03 | 2021-07-23 | 克明面业股份有限公司 | Wheat flour quality evaluation method for fine dried noodles |
| CN113533035B (en) * | 2021-05-26 | 2023-03-24 | 江苏大学 | Method for representing rheological behavior of mechanical noodle dough strip |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999020113A1 (en) * | 1997-10-22 | 1999-04-29 | Cerealia Utveckling Ab | A method of producing a mixture and a baking plant |
| SE514890C2 (en) * | 1998-07-13 | 2001-05-14 | Cerealia R & D Ab | Process for mixing a number of ingredients as well as a mixer arrangement |
| CN102435535A (en) * | 2011-09-15 | 2012-05-02 | 中国水稻研究所 | Method for determining rice rheological gelatinization property |
| CN203011771U (en) * | 2012-12-23 | 2013-06-19 | 林新恩 | Dough extensograph |
| CN104749070A (en) * | 2015-04-15 | 2015-07-01 | 河南工业大学 | Method for rapidly evaluating wheat quality |
-
2015
- 2015-08-21 CN CN201510520379.3A patent/CN105067409B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999020113A1 (en) * | 1997-10-22 | 1999-04-29 | Cerealia Utveckling Ab | A method of producing a mixture and a baking plant |
| SE514890C2 (en) * | 1998-07-13 | 2001-05-14 | Cerealia R & D Ab | Process for mixing a number of ingredients as well as a mixer arrangement |
| CN102435535A (en) * | 2011-09-15 | 2012-05-02 | 中国水稻研究所 | Method for determining rice rheological gelatinization property |
| CN203011771U (en) * | 2012-12-23 | 2013-06-19 | 林新恩 | Dough extensograph |
| CN104749070A (en) * | 2015-04-15 | 2015-07-01 | 河南工业大学 | Method for rapidly evaluating wheat quality |
Non-Patent Citations (1)
| Title |
|---|
| 加水量对面团纵横向应力影响的研究;吕军仓等;《河南工业大学学报(自然科学版)》;20061031;第27卷(第5期);第26-29页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105067409A (en) | 2015-11-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Yang et al. | Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough | |
| CN105067784B (en) | Utilize the physicochemical character index of rice quality to the method judging rice eating-quality | |
| Caffe‐Treml et al. | Effect of wheat genotype and environment on relationships between dough extensibility and breadmaking quality | |
| CN105823760B (en) | A kind of method for evaluating quality of coconut palm fruit | |
| CN105891432A (en) | Comprehensive goose quality evaluation method | |
| CN105067409B (en) | A kind of method of restrained stretching amount of water during dough rheological characteristics are determined | |
| Du et al. | Quality evaluation systems and methods of the whole making process of Asian noodles: A review | |
| CN104597217A (en) | Fruit maturity evaluating method based on maturation rule | |
| CN108133328A (en) | The evaluation method of rice edible quality and its application on potato engineering rice | |
| CN111887847A (en) | Visceral fat measuring method and device based on human body composition meter, computer equipment and storage medium | |
| Pour-Damanab et al. | Monitoring the dynamic density of dough during fermentation using digital imaging method | |
| Dobraszczyk et al. | Rapid Assessment and Prediction of Wheat and Gluten Baking Quality With the 2‐g Direct Drive Mixograph Using Multivariate Statistical Analysis | |
| CN103713018A (en) | Fast water-injected meat detection method | |
| CN106770014A (en) | A kind of near infrared spectrum detection method of rice freshness | |
| Dai et al. | Effect of subfreezing storage on the qualities of dough and bread containing pea protein | |
| CN104062223B (en) | Citrus chewiness assay method | |
| CN104777192A (en) | Detection method of food sweetness degree | |
| RU2552665C1 (en) | Method for determining quality of meat | |
| CN100482084C (en) | Preparation of laboratorial north steamed bread and method for evaluating quality | |
| CN104502229A (en) | Detection method of rice flour viscosity and application thereof | |
| CN102435574A (en) | Nondestructive grading method for lamb carcass output | |
| CN111398096A (en) | Flour strength detection method | |
| CN111460128A (en) | Computerized self-adaptive test method based on cognitive diagnosis | |
| CN110006777A (en) | A kind of sisal hemp leaf fiber content rapid assay methods | |
| Stamatovska et al. | Correlations between quality of flour T-500 characteristics and bread volume |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |