译 名：
Effect of different processing conditions on quality of hot dough
作 者：
ZHAO Long,LI Bao-guo *(Institute of Food Science and Technology,University of Shanghai for Science and Technology,Shanghai 200093,China)
关键词：
hot dough;textural propertie;orthogonal experimental design;process optimization
摘 要：
Hot dough is often produced by experience and lack of scientific guidance in practice.We chose anti-tensile force,tensile time,anti-puncture force for the evaluation index and water temperature,water content,salt content as inspecting factors.The result indicated that hot dough had good textural properties under the condition of 85℃,water added 54% and salt added 1% through single factor experiment and orthogonal experimental design.It had practical guiding significance for the production and processing.
