Analysis of the relationship between the result of the holding-gas of dough tested by made-self alveograph and NG-type consistmeter alveograph

doi:10.13386/j.issn1002-0306.2012.20.044

Analysis of the relationship between the result of the holding-gas of dough tested by made-self alveograph and NG-type consistmeter alveograph[J]. Science and Technology of Food Industry, 2012, (20): 77-79. DOI: 10.13386/j.issn1002-0306.2012.20.044

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Analysis of the relationship between the result of the holding-gas of dough tested by made-self alveograph and NG-type consistmeter alveograph

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The made-self alveograph was designed with reference to the determination method of the NG-type consistmeter alveograph to evaluation of the rheological properties of dough, and the holding -gas of dough was determined. Under the same conditions, the correlation parameters determined by the two methods were compared. The result showed that the linear correlation between the made -self alveograph and NG -type consistmeter alveograph was obtained.

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Science and Technology of Food Industry

Analysis of the relationship between the result of the holding-gas of dough tested by made-self alveograph and NG-type consistmeter alveograph

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