機(jī)械外文翻譯文獻(xiàn)翻譯氯化鈉、混合時間及設(shè)備對面團(tuán)的熱力學(xué)特性的影響-全文預(yù)覽
【正文】 ess was trimmed off. The exposed surface was covered with a thin layer of mineral oil to prevent moisture loss during testing. The sample was rested another 15 min in the rheometer, before each measurement, allowing relaxation of stresses induced during sample loading to relax. All measurements were performed at a heating rate of 8C/min at fixed frequency of 1 Hz with the oscillation amplitude small enough to ensure linear viscoelasticity. The data are reported as means of measurements made on three samples, where each sample was obtained from a separately prepared batch of dough for each formulation and for the different mixers used. Significant differences in storage modulus (G0) at 1Hz were determined by Least Significant Difference analysis with P%. All statistical analyses were performed with the Stat Soft Version 6. 3. Results and discussion . Flour chemical and physical properties The chemical position and rheological properties of the flour are shown in Table 2. Analysis of Alveograph data categorises the flour used as weak, and as seen by the P/L ratio, the gluten is richer in gliadins than in glutenins The resistance of a gluten dough to extension decreases and extensibility increases with an increasing gliadin to glutenin ratio (Grasberger et al., 2020。 salt toughens the protein and helps in conditioning the dough by improving its tolerance to mixing。 Mani et al., 1992). For example, kneading doughs to reach optimum development using elongational flow in sheeting, required only 10–15% of the energy generally 機(jī)械專業(yè)中英文文 獻(xiàn)翻譯 imparted by conventional high speed shear mixers, suggesting that much higher rates of work input can be achieved due to the improved strain hardening of dough under extension (Dobraszczyk and Morgenstern, 2020。 Zheng et al., 2020). The time required for optimum dough development is positively correlated with the polymeric protein position and the balance between protein polymers and monomers (Dobraszczyk and Morgenstern, 2020。 Hoseney and Rogers, 1990。 Basaran and Go168。 Sodium chloride。 Mixing。 how the mixing is performed and the ingredients are incorporated and dispersed largely determine the final quality of the baked product (Aamodt et al., 2020。 Dobraszczyk and Morgenstern, 2020。 Skeggs, 1985。 stress conditions are high when the dough is mixed in highspeed mixers, to bee an elastic and coherent mass. Mixing speed and energy (work input) must be higher than a certain value to develop the gluten work and to produce a suitable breadmaking dough. On the other hand, an optimal mixing time has been related to optimum breadmaking performance which varies depending on mixer type and ingredients (Dobraszczyk and Morgenstern, 2020。 Seetharaman et al., 2020). The increase in viscosity due to starch gelatinisation has been suggested to modify structural properties of dough. In addition, the presence of sodium chloride is known to affect dough properties。 although the use of prototype mixer rapidly Thermomechanical tests were made using a controlled stressstrain rheometer (MCR 300, Physica/Anton Paar。 M) to check the effect of salt and different kneading conditions on sample behaviour during dynam
畢業(yè)設(shè)計相關(guān)推薦
鄂ICP備17016276號-1