원문정보
Functional study of Mixograph with the measurement a property of matter of Bread dough
초록
영어
The mixograph measures and records resistance of a dough to mixing. Mixing curve indicates optimum development time. Tolerance to overmixing, Mixograph has been used to study effects of added ingredients on mixing properties, dough rhelog, blending, and quality control and for evalution of hard, soft, and durum wheats. This combination signal conditioner and analog to digital converter unit allows the Mixograph and other instrumentation to be simply interfaced to an IBM compatible computer. The module is powered by a calculator style DC power supply with an output voltage of 6 to 18 volts. Mixograph test, the peak time, peak height, whidth at peak, and the width at 8 min of Mixograph increased as the amount of chitosan solution in bread dough was increased. The peak time of the Mixograph duration increased almost twice when 2% chitosan solution was bread dough, but decreased when the amount of chitosan solution added 3%.
목차
Ⅰ. 서론
Ⅱ. 본론
1. 빵 반죽의 물성에 미치는 요인 분석
2. 믹소그래프(Mixograph)
3. 천연 반죽 물성 개량제 효과 검증을 위한 Mixograph 실험
Ⅲ. 결론 및 제언
1. Mixograph를 이용한 빵 반죽의 물성분석
참고문헌