Different amounts of wheat gluten,guar gum and modified starch were added into the flour Ningmai 15,and the dough's farinograph and extensograph were analyzed.The effects of these improvers on rheological properties of dough were evaluated by comprehensive weighted score in response surface analysis.There were interactions between every two improvers.The order of effects of improvers on comprehensive weighted score was: wheat gluten>modified starch>guar gum.The optimum blending ratio was as follows: 1.4% of wheat gluten,1.5% of guar gum,and 2.2% modified starch.Under the optimum condition,the predictive and real values for comprehensive weighted score were 0.869 and 0.856,respectively,with the relative standard deviation of 1.5 %.The results indicated adequate amounts of improvers could improve the quality of flour f Ningmai 15 significantly.
Yang Dan
,
Ma Hong-xiang
,
Geng Zhi-ming
,
Yao Jin-bao
,
Yao Guo-cai
,
Zhang Xu
,
Zhang Ping-ping
,
Zhang Peng
,
Yang Xue-ming
. Study on the Effects of Dough Rheological Properties Improver by Response Surface Methodology[J]. Food and Fermentation Industries, 2012
, 38(10)
: 86
-90
.
DOI: 10.13995/j.cnki.11-1802/ts.2012.10.027
