A method for controlling the amount of stretching water added in the determination of dough rheological properties

Abstract

The invention relates to a method for controlling the amount of stretching and adding water in the determination of the rheological properties of dough, in particular to a method for controlling the amount of water added to stretch when measuring the rheological properties of dough made of wheat flour by using the extensometer method. In order to improve the accuracy of the test results and test efficiency, the method takes the amount of water added in the dough tensile test as the objective function, and according to the formation time of the dough in the flour quality test, the actual amount of water added to the flour quality and the flour quality stirring The consistency in the process (consistency and maximum consistency when the powder is stirred for 5 minutes) linearly fits the amount of water added to the dough tensile test. After applying this method, the control of the amount of water added to the tensile test will be quantified, which can be used by the application personnel to have precise control A standard method for adding water to improve the accuracy and test efficiency of dough rheological properties testing.

Description

technical field [0001] The invention relates to a method for controlling the amount of stretching and adding water in the determination of the rheological properties of dough, in particular to a method for controlling the amount of water added to stretch when measuring the rheological properties of dough made of wheat flour by using the extensometer method. It is a method to increase the accuracy of test results and test efficiency by stretching and adding water in the test. Background technique [0002] After adding a certain amount of water to the flour and kneading, a sticky and viscoelastic dough can be obtained. Although the main factors that determine the quality of flour and pasta are the quantity and quality of gluten, gluten is formed in the dough, and its properties all reside in the properties of the dough, and all kinds of pasta are made using dough, the properties of the dough and the properties of the pasta The relationship is more direct than gluten. The rhe...

AI Technical Summary

Problems solved by technology

At present, when preparing dough, the amount of stretching and adding water is generally estimated by the experience of the test personnel. The outstanding problems are that it is blind and the accuracy is low, which will directly affect the accuracy of the test results, and then affect the quality of the test results. Scientific production and product quality

In the prior art, there is no scientific and accurate standard for precisely controlling the amount of water added to the dough.

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