【正文】 它們還表明生面團的淀機械專業(yè)中英文文 獻翻譯 粉膠凝和蛋白質(zhì)凝結(jié)反應(yīng)因加入食鹽這一條件被延遲，在雛形混合器高速揉捏得到的面團效果更明顯。并且，在 G’上升的 5570℃ 獲取的線性衰退斜率對比表明放鹽的面團斜率明顯低于沒放鹽的生面團斜率（圖 1(a)和 2（ a）、表 3）。不同揉捏條件這種測試模擬在生面團熱處理中的物理化學(xué)變化。 在升溫速度為 ℃ /分，頻率穩(wěn)定在 1Hz振蕩幅度足夠小而不致影響線性粘彈性的情況下完成測試。為每種不同的揉捏條件和混合器類型加入 （表 1）。再者，當(dāng)在生面團中加入食鹽時，熱誘導(dǎo)比如淀粉糊化和蛋白質(zhì)凝結(jié)會變慢。生面團在高速混合器中混合時，需要很高的條件才能形成有彈性、混合均勻的整體。混合過程如何進行、各成分如何進行合并分解很大程度上決定了烘焙產(chǎn)品的最終質(zhì)量（阿莫特等， 2020。 indicating the physicochemical changes in heated dough are essentially due to changes in the starch fraction. For both samples the transition temperature range of salted dough appeared to be shifted to higher values than doughs made without salt (Figs. 1 and 2) as reported previously by Dreese et al. (1988) and Peressini et al. (1999). Moreover, a parison of the slopes obtained from the linear regressions over the temperature range (55–70 8C) where the G0 increased, showed that, in all cases, the slopes for salted dough were significantly lower than for unsalted doughs (Figs. 1(a) and 2(a) and Table 3). The effect of sodium chloride in delaying the starch gelatinization has been reported 機械專業(yè)中英文文 獻翻譯 (Chiotelli et al., 2020。 although the use of prototype mixer rapidly Thermomechanical tests were made using a controlled stressstrain rheometer (MCR 300, Physica/Anton Paar。 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。 Dobraszczyk and Morgenstern, 2020。 Mixing。 Basaran and Go168。 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。 salt toughens the protein and helps in conditioning the dough by improving its tolerance to mixing。 the swelling and distortion of starch granules during gelatinization were responsible for the rapid increase of G0 not only by their action as a filler in the gluten work, but also by promoting effective crosslinking in the system (Dreese et 機械專業(yè)中英文文 獻翻譯 al., 1988). The glutenin fraction of gluten has been found to be more sensitive to heat than the gliadin fraction。強有力的熱力學(xué)報告表明：高速混合及加入食鹽會緩慢熱誘導(dǎo)淀粉糊化和蛋白質(zhì)凝結(jié)等反應(yīng)?；旌系膹姸群湍芰慷家笥谡＜庸っ鎴F所需水平的最小值，這一水平是隨面粉和混合器類型變化的（ 基爾 伯恩及提普爾斯， 1986；斯凱格斯， 1985；曾等， 2020） 。糊化過程包括一系列的變化：水分的吸收和顆粒膨脹；顆粒大小和形狀的改變；雙折射和 x射線衍射樣式的損耗；顆粒中 的直系淀粉進入溶劑中；糊狀物的形成（ 埃利亞松， 1983； 塞特曼等， 2020）。第一個樣本（樣本 A）， 面筋拉力測定儀混合器在標(biāo)準(zhǔn)條件下使用（ 250g 面粉用水混合 7 分鐘形成面團），第二個樣本（樣本 M）各原料在雛形混合器中僅混 合 15 秒，但是在高速條件（ 1500 轉(zhuǎn) /分）進行。在上面的直徑 25mm邊緣呈鋸齒狀的平板只有在樣本厚度大于 2mm并且邊 緣被修剪過時才會下降。面筋拉力測定儀數(shù)據(jù)分析報告把面粉各成分列出，以 P/L 比率表示，麩質(zhì)在醇溶蛋白中比谷蛋白麥中含量更多。據(jù)報道，在加熱時貯藏系數(shù)的上升與面團中淀粉的含量成正比。 用較短時間和高速混合條件獲得的有較多能量轉(zhuǎn)移到其中的生面團樣本 M，可能含水量和成熟度都小于樣本 A，因此有水才能進行的淀粉膠凝需要更多的能量。 。 表 4 樣本 斜率 a? A M A %食鹽