摘要
本文对面团经压延后产生的纵横向应力的差异现象进行了研究,面团纵向抗拉应力明显大于横向抗拉应力。同时提出了影响压延后面团纵横向应力的差异的因素,初步研究了加水量、熟化时间、压延道数和静置时间对面团纵横向应力影响,为进一步研究面团流变学提供了新的依据。
The difference between lateral - axial stresses of dough sheet after sheeting was investigated in this research. It was found that axial - stress is constantly stronger than lateral - stress. Factors affecting the lateral - axial stresses were identified and the effects of amount of water, maturing time, sets of rollers, and settling time on sheet stresses were further analyzed for better understanding of dough rheology during sheeting.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第3期44-47,共4页
Journal of the Chinese Cereals and Oils Association
关键词
面团
流变学
应力
压延
Dough, Rheology, Stress, Sheeting
作者简介
陈洁,女,1963年出生,副教授,主要从事面制食品开发与研究
