【正文】 properties, especially upon heating in the presence of water when starch gelatinises (Li and Yeh, 2020). The gelatinization process includes a number of changes: absorption of water and swelling of the granules, change in size and shape of the granules, loss of birefringence and Xray diffraction pattern, leaching of amylose from the granules into the solvent and the formation of a paste (Atwell et al., 1988). At reduced water contents, such as in dough, the changes resulting from gelatinisation are strongly dependent on the amount of water available (Eliasson, 1983。 Shiu and Yeh, 2020). Moreover it is known that when salt is added to the dough, heatinduced reactions such as starch gelatinisation and protein coagulation, are slowed. The aim of the present work was to analyse the effects of increasing sodium chloride concentration and different kneading conditions on several dough thermomechanical properties, using a dynamical stressstrain controlled rheometer. 2. Materials and methods Commercial wheat flour was from Mulino Pivetti (Italy), sodium chloride, from Carlo Erba (Italy). AACC (2020) methods were used to determine moisture (4419), ash (0801), protein (4610) and gluten (3812) in the flour and its Alveograph characteristics. Dough samples with 50% moisture were prepared in accordance with Alveograph method AACC 5430A (2020), using two different mixers and mixing times. In the first (sample A) the Alveograph mixer was used with standard conditions (250 g of flour was mixed with water for 7 min to form the dough). In the second (sample M) a prototype mixer was used where the ingredients were kneaded for only 15 s but at highspeed (1500 rpm). In this way high amounts of energy were transferred to the dough. The prototype mixer had a parallelpiped shape (12!8!12 cm) with two vertical arms operated by a kW motor (Gamar ., VEItaly). Sodium chloride, 0–%, dry basis (.) was added, for each different kneading condition and mixer type (Table 1). Before rheological analysis all doughs were rested for 30 min at room temperature in a plastic container. Doughtemperatures at the end of kneading were 26–28 8C for sample A and w35 8C for sample M。 Uthayakumuran et al., 2020). 機械專業(yè)中英文文 獻翻譯 . Thermomechanical properties of doughs The same amounts of salt (0, , , % .) were added to both samples (A。 Peressini et al., 1999). The increase of storage modulus during heating has been reported (He and Hoseney, 1991) to be proportional to the starch content of the dough。 Preston, 1989) and different explanations for this phenomenon proposed. When salt is added to dough, it lowers water activity and increases the energy necessary for chemical and physical reactions involving water (Kim and Cornillon, 2020。 關鍵字 ： 生面團、混合、氯化鈉 、熱力學性能、淀粉糊化 在一個烘焙過程中第一步是混合面粉。生面團是由淀粉、蛋白質、脂肪和食鹽等組成的復雜混合物。在生面團形成的每一個階段流變學性質都會發(fā)生變化。例如，要揉捏生面團達到最適合在護墻板中伸長流動的狀態(tài)僅需要常規(guī)高速混合器所提供能量的 1015%，由于改善的生面團張緊硬化法，能夠獲取更高比例的能力（ 多布羅斯科克及 摩根斯頓， 2020；基爾伯恩及提普拉斯， 1974；米勒， 2020） 。 另外，氯化鈉的存在會影響生面團的特性；食鹽會使蛋白質硬化并且對改善生面團混合時的忍耐力有幫助；加入食鹽制造出更穩(wěn)定更硬的生面團（ 加拉爾等， 1978；蘇、葉， 2020）。 AACC（ 2020）方法用來確定面粉中的水分（ 4419）、灰燼（ 0801）、蛋白質（ 4610）和面筋（ 3812）以及它的面筋拉力測定儀特性。雛形混合器的外形尺寸是（ 12812cm），有兩個在