⒊ CSL/SSL comprehensive function result to the flour
(1) Powdered curve
According to the adding amount stipulating in GB2760, only add 0.2% of the CSL/SSL in the basic powder (Dacheng flour mill) contours are compared as follows:
Chart first:basic flour Chart second:basic flour+0.2%SSL/CSL
(2) Draw the curve
(3)Testing data
|
P
owd
e
r
q
u
a
l
I
T
y |
Inspection project
|
Inspection result |
Dr
aw |
Inspection project |
Inspection result |
|
1# |
2# |
1# |
2# |
|
Absorbing water rate（%） |
61.9 |
62.6 |
50mm place obstruction
（F.U） |
45 cent
90 cent
135cent |
340
505
470 |
290
540
540 |
|
Form time（ min ） |
5.0 |
2.5 |
MAX. obstruction（F.U） |
45 cent
90 cent
135cent |
530
735
640 |
480
690
740 |
|
Steady time（min） |
7.8 |
10.5 |
Extension（mm） |
45 cent
90 cent
135cent |
153
146
130 |
164
125
133 |
|
12min Weaken degree （B.U） |
70 |
55 |
Area（cm2） |
45 cent
90 cent
135cent |
103.5
131.1
107.0 |
98.4
111.8
125.4 |
|
Appraising value |
59 |
64 |
1#：Basic powder 2#：Basic powder +0.2%SSL/CSL
(4)Conclusions：
CSL/SSL impacts on dough is as follows:
①.Form time to shorten, can shorten the time of kneading dough , raise the efficiency;
②.Steady time increased, improves dough stability, it is able to increase the bearing of the rub and mechanical processability, increases the adaptability of the bad operations and transporting " vibration ".
③.Weaken degree reduced, showing that the muscle strength is strengthened , can increase the holding air ability in the fermented period of dough .
④.The waking ability of dough can be increased.
⑤. Total appraisal value of the dough increased, and represents the following : Change , not bad operate , different flour of quality to batching, even different to fetch flour , powder of position can play a role in decorating and stabilizing, have increased the craft adaptability of the flour and quality stability. |
