【摘要】 以市售的小麦粉为原料,运用流化床在不同温度和时间条件下对面粉进行热处理。研究热处理条件对面粉的基本理化指标、冷糊黏度和糊化特性的影响。同时,选取市售裹粉进行对比,通过考察产品的挂糊量、质构特性和感官评价,选择出最优的热处理工艺条件。结果表明:利用流化床在130℃处理10 min得到的热处理面粉制得的裹粉具有更好的品质特性,且制得的油炸产品最受人们的喜爱。更多还原

【Abstract】 With commercially available wheat flour as raw material and heat treating flour under different temperatures and time by utilizing fluided bed was studied. The effects of different heat treatments on the basic physical and chemical indicators, pasting properties and cold viscosity of flour were studied. At the same time, a kind of commercially available batter flour was selected as the controlled. By investigating, the coating rate, quality and structure characteristics and the sensory evaluation, the optimal heat treatment process conditions were gotten. The results showed that the heat treatment by utilizing fluided bed at 130 ℃ for 10 min showed the best batter quality characteristics, and fried products were the most popular.更多还原