您好，欢迎访问中国农业科学院 机构知识库！

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Performance of industrial dough mixers and its effects on noodle quality

文献类型： 外文期刊

作者： Liu Rui 1 ; Wei Yimin 1 ; Lu Yangyang 1 ; Xing Yanan 2 ; Zhang Yingquan 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, 2 Yuanmingyuan West Rd, Beijing 100193, Peoples R China

2.Hebei Jinshahe Inst Food Ind Technol, Beijing 100081, Peoples R China

关键词： industrial dough mixers;mixing speed;mixing performance;noodle quality

期刊名称：INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING （ 影响因子：2.032； 五年影响因子：2.137 ）

ISSN： 1934-6344

年卷期： 2016 年 9 卷 1 期

页码：

收录情况： SCI

摘要： The effects of different types of industrialized dough mixing units on the characteristics of noodle dough and noodle quality were investigated. The study involved four mixing units, including two horizontal mixers with double shafts and two continuous high-speed mixers. Of the four mixing modes, mixing mode I, which used a horizontal pin-mixer with a constant mixing speed, provided the worst performance. This finding was indicated by worse mixing uniformity and noodle quality, larger-sized dough crumbs, lower hardness and chewiness of cooked noodles, and lower sensory scores of both color and elasticity. Mixing mode II, which used a horizontal mixer with angled, large surface-area blades and adjustable-speed mixing, gave the best performance. The flour hydration was observed to be even, and smaller even-sized dough crumbs were formed. During boiling of the dried noodles, there was lower water uptake, less cooking loss, and the cooked noodles showed better stickiness scores with higher hardness and chewiness of TPA compared to the other mixing modes. Mixing mode III involved a vertical continuous high-speed mixer with a speed of 970 r/min and had better mixing uniformity compared to mixing mode IV, which involved a horizontal high-speed mixer and a higher mixing speed of 1440 r/min. No single mixer performed best over all three flours. Therefore, the final choice of mixing modes should be based on the major flour type used by the noodle manufacturer.

  • 相关文献

[1]Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality. Xin-Zhong, Hu,Yi-Min, Wei,Chun, Wang,Kovacs, M. I. P..

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台