方案摘要
方案下载应用领域 | |
检测样本 | |
检测项目 | |
参考标准 |
Response surface methodology described the effects of salt, lactic acid, shortening, and exogenous trehalose and dough mixing temperature (DMT) and their interactions on the three rheological and fermentation parameters. These included maximum dough height (Hm), maximum height of gas release (Hm0) and CO2 production, measured by the Rheofermentometer F3, and bread specific volume (Sp. Vol.) of frozen sweet dough. The models could estimate the four parameters with R2 values of 0.76, 0.69, 0.93, and 0.59, respectively. Salt significantly influenced all four parameters in a negative way. DMT affected positively the Hm and Sp. Vol. of bread. Lactic acid affected Hm only, but its interactions with other variables influenced all four parameters. Shortening level affected Hm0 and CO2 production positively and Sp. Vol. negatively. The added exogenous trehalose improved Hm, Hm0, and CO2 production significantly, but not the Sp. Vol. of bread. Among the three Rheofermentometer parameters, Hm showed the highest correlation with Sp. Vol. (R2 ¼ 0.75). DMT for the maximum Hm and Sp. Vol. varied with the level of other ingredients. Trehalose alone could not overcome the challenges in a sweet frozen dough system to improve the Sp. Vol., and its combined effects with other ingredients will need to be evaluated to restore the impaired gas retention of the frozen sweet dough.
AMS FRANCE:游泳池水中尿素的连续流动分析测定法
AMS FRANCE:Smartchem140全自动化学分析仪测定地表水中的硝酸盐
AMS FRANCE:Smartchem140全自动化学分析仪测定地表水中的亚硝酸盐
相关产品
Futura II连续流动分析仪
Futura III连续流动分析仪
SmartChem140全自动间断化学分析仪
SmartChem 200土壤水质酒类全自动间断化学分析仪
SmartChem450全自动高通量间断化学分析仪
SmartChem600全自动高通量间断化学分析仪
iCinac乳品酸化分析仪
AlveoPC吹泡仪/育种高校研究院,三维分析面筋特性
Alveolab全自动吹泡仪/三维判定面筋特性麦谷蛋白醇溶蛋白评估,育种研发配粉高校科研单位
CD1实验磨粉机/小麦粉出粉率高粉路短易清洁
EM10标准专用烘箱/谷物粉水分干燥箱
Grinder谷物锤式旋风磨/大麦黑麦小麦等
LabMill全自动实验磨粉机/适用所有品种小麦的研磨测试
Mixolab 2混合试验仪/适用于所有谷物粉全麦粉的流变特性研究,相当于降落数值仪+粘度仪+粉质仪
Rheo F4 流变发酵仪/预制产品冷冻面团无麸质分析全麦粉醒发特性研究
关注
拨打电话
留言咨询