The influence of fat and oil on physical property of dough was studied by adding different kinds and different quantities fat and oil to high strength flour and weak strength flour. TA-XT2i texture meter was used in d...The influence of fat and oil on physical property of dough was studied by adding different kinds and different quantities fat and oil to high strength flour and weak strength flour. TA-XT2i texture meter was used in determine of physical property of dough. The results showed that the cohesiveness, springiness of dough is reduced along with the increase of fat, the toughness of dough is increased along with the increase of fat, also the influence of pork fat is larger than salad oil of liquid state.展开更多
文摘The influence of fat and oil on physical property of dough was studied by adding different kinds and different quantities fat and oil to high strength flour and weak strength flour. TA-XT2i texture meter was used in determine of physical property of dough. The results showed that the cohesiveness, springiness of dough is reduced along with the increase of fat, the toughness of dough is increased along with the increase of fat, also the influence of pork fat is larger than salad oil of liquid state.
