790.71 g?mm,弹性为38.18g。The effects of noodle improvers, composed of guar gum, starch phosphate ester, and trimeric sodium phosphate, on the toughness and springiness of the noodle were investigated with response surface methodology. The mathematical model was obtained and the optimum ratio of noodle improvers was: guar gum 0.7%, starch phosphate ester 5.50%, trimeric sodium phosphate 0.15%. Under these conditions, the toughness and springiness of the noodle were 790.71g?mm and 38.18g, respectively.
参考文献
相似文献
引证文献
引用本文
郑志,周会喜,罗水忠,钟昔阳,潘丽军,姜绍通.面条复合改良剂用量的响应面法优化[J].农业机械学报,2010,41(Z1):203-207.Optimization of Improvers for Noodles Production Using Response Surface Methodology[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(Z1):203-207.