面团叠拉能耗的实验研究

IF 0.6 Q4 AGRICULTURAL ENGINEERING INMATEH-Agricultural Engineering Pub Date : 2023-08-17 DOI:10.35633/inmateh-70-14

M. Munteanu, G. Voicu, Gabriel Alexandru Constantin, E. Ştefan, P. Tudor, M. Nițu

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引用次数: 0

摘要

本文分析了百吉饼面团叠拉过程中能耗的变化规律。此外，本文还重点介绍了用于面团制备的面粉的粉质特性（吸水率、面团展开时间、面团稳定性、面团软化度和粉质指数），并确定了层压和拉伸过程中的能耗。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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EXPERIMENTAL RESEARCH ON ENERGY CONSUMPTION IN THE LAMINATION AND DRAWING OF DOUGH

This paper presents an analysis of the variation of energy consumption in the lamination and drawing process of bagel doughs. Also, the paper highlights the farinographic characteristics (water absorbtion, dough develpomnet time, dough stability, degree of dough softening and farinographic index) of the floour used for the dough preparation for which the energy consumption during lamination and drawing was determined.

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来源期刊

INMATEH-Agricultural Engineering AGRICULTURAL ENGINEERING-

CiteScore

1.30

自引率

57.10%

发文量