用基本的非线性风病学方法评估小麦面粉质量:批判性审查
1Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA.
Foods (Basel, Switzerland)
|September 28, 2023
概括
本综述探讨了在大变形过程中评估小麦面粉质量的基本风学方法. 与实证方法相比,这些先进的技术为预测烤性能提供了更好的解释.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 类风病学 类风病学 类风病学
背景情况:
- 传统上,小麦质量评估是对面粉,面团和面包进行实证物理测试.
- 经验方法以任意单位提供数据,阻碍对小麦面粉质量的基本解释.
- 了解小麦面粉面团对大变形的反应对于烤质量至关重要.
研究的目的:
- 审查用于小麦面粉质量评估的基本风学方法的应用.
- 为了突出rheology在解释处理性能方面的优势,而不是经验方法.
- 专注于与面团加工相关的非线性粘弹性区域的风湿学试验.
主要方法:
- 专注于基本的风湿学测试,特别是那些适用于非线性粘弹性区域的测试.
- 在大变形下对小麦粉面团的行为进行分析,模拟面包制造条件.
- 从基本的风学与传统的经验方法中获得的见解的比较.
主要成果:
- 基本的风学方法为小麦面粉质量提供客观,可解释的数据.
- 这些方法准确地将小麦粉面团的特性与压力下烤性能联系起来.
- 对于了解面团在大变形时的反应,rheological见解是必不可少的.
结论:
- 基本的风学为小麦面粉质量评估提供了更严格的科学方法.
- 风病学测试,特别是在非线性区域,是预测烤结果的关键.
- 采用基本的风学方法可以促进小麦面粉研究和行业实践.
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