【正文】 關(guān) (多布羅斯科克及 摩根斯頓， 2020；麥克里奇， 1992；米勒， 2020)。生面團混合工藝對面團流變特性的影響比相當數(shù)量的氯化鈉更顯著一些。 on heating up to 75 8C glutenin proteins unfolds and disulphide/sulphydryl interchange reactions are promoted, thus increasing the molecular size of the aggregates (Dreese et al., 1988。 the addition of salt produced a more stable and stiff dough (Galal et al., 1978。 MacRitchie, 1992。cmen, 2020). The production of wheat dough is a process in which raw materials (mainly flour, water, salt and yeast) are mixed and subjected to a large range of strain situations. Dough is a plex mixture of starch, protein, fat and salt. Mixing has three important functions: (i) it blends the ingredients into a macroscopically homogeneous mass, (ii) it develops the dough into a threedimensional viscoelastic structure with gasretaining properties and (iii) it incorporates air which will form nuclei for gas bubbles that grow during dough fermentation (Bloksma, 1990。機械專業(yè)中英文文 獻翻譯 中文 3258字 Dough thermomechanical properties: influence of sodium chloride, mixing time and equipment A. Angioloni*, M. Dalla Rosa 出處： Journal of Cereal Science 41 (2020) 327–331 Abstract Thermomechanical properties of doughs prepared from mon wheat flour were investigated under different kneading conditions and with different amounts of sodium chloride. Dynamic mechanical thermal analysis showed that highspeed mixing and the addition of salt to dough slowed heatinduced reactions such as starch gelatinisation and protein coagulation. The effect of dough mixing technology was more significant than the amount of sodium chloride in modifying dough rheological characteristics. q 2020 Elsevier Ltd. All rights reserved. Keywords: Dough。 Collado and Leyn, 2020。 Millar, 2020). Rheological properties change during every stage of the dough making process。 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 differe