The processing parameters were optimized in unconventional spaghetti productions by using Chinese wheat flour. The results show that the optimal dough is mixed by addition of water in 28%~30%, at the temperature of 5~15℃, with the vacuum of 60~80kPa, and then the dough is extruded at the temperature of 35~45℃. The quality of spaghetti is controlled by optimizing the parameters of temperature and humidity in pre-drying, main-drying and balance-drying in an industry production line of spaghetti.
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陈洁,王春,李志伟,王冠岳.非传统通心粉生产工艺参数优[J].农业机械学报,2009,40(5):105-109. of Processing Parameters in Unconventional Spaghetti Production[J]. Transactions of the Chinese Society for Agricultural Machinery,2009,40(5):105-109.