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利用低场核磁共振及其成像技术结合扫描电镜技术研究海带浆添加量、和面转速、和面时间对海带面团面筋网络结构形成的影响。以弛豫时间T21、质子密度M21为主要指标对和面工艺进行优化,试验表明:海带浆与面粉的最佳配比为1∶2,最佳和面转速190 r/min,此转速下最佳和面时间为18 min。通过核磁成像结合电镜扫描技术可直观阐释和面工艺对海带面团中面筋网络结构形成的影响。
Using low-field NMR and its imaging technology combined with scanning electron microscopy techniques to study the effects of the dosage of kelp pulp, surface speed and surface time on the formation of gluten network structure of kelp dough. The relaxation time T21, proton density M21 as the main index to optimize the surface process, the test showed that: the best ratio of kelp pulp and flour 1: 2, the best and surface speed 190 r / min, the speed Jiahe surface time is 18 min. Through the magnetic resonance imaging and electron microscopy scanning technology can directly explain the surface technology and the surface of the kelp dough in the formation of gluten network.