【正文】 xed 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。 Collado and Leyn, 2020。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。 the addition of salt produced a more stable and stiff dough (Galal et al., 1978。生面團混合工藝對面團流變特性的影響比相當(dāng)數(shù)量的氯化鈉更顯著一些。因淀粉糊化導(dǎo)致的粘度增加被證實會改變生面團的結(jié)構(gòu)形式。暴露的表面要覆蓋一層薄薄的礦物油以防實驗時水分散失。在加熱的面團中，物理化學(xué)變化的指標(biāo)在本質(zhì)上取決于淀粉的含量。這些結(jié)論是很有應(yīng)用前景的，引出了一個新的研究方向來找到一種新方法在巴氏消毒溫度條件下制造更穩(wěn)定的面團結(jié)構(gòu)以用于長保質(zhì)期食品和配好料的烘烤產(chǎn)品，在該產(chǎn)品中部分淀粉膠凝會導(dǎo)致產(chǎn)生一種感官效果差的像塑料的產(chǎn)物。 55℃以下， G’在兩個樣本中都隨溫度的上升逐漸下降， indicating softening of the 在 5560℃ 到 80℃ 之間隨溫度上升而上升，最后緩慢下降。在揉捏完之后，樣品 A的溫度要在 2628℃ ，樣品 M要在35℃ ，即使雛形混合器的使用會使生面團溫度迅速升高。另一方面，最佳混合時間與由混合器決定的做面包時的最佳性能有關(guān)（ 多布羅斯科克及摩根 士特恩， 2020；馬尼， 1992）。 Peressini et al., 1999。 Kilborn and Tipples, 1974。 Thermomechanical properties。 MacRitchie, 1986。 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。生面團是由淀粉、蛋白質(zhì)、脂肪和食鹽等組成的復(fù)雜混合物。 AACC（ 2020）方法用來確定面粉中的水分（ 4419）、灰燼（ 0801）、蛋白質(zhì)（ 4610）和面筋（ 3812）以及它的面筋拉力測定儀特性。所有統(tǒng)計學(xué)的分析報告都由軟件 Stat Soft Version 6完成的。 表 4 樣本 斜率 a? A M A %食鹽 M %食鹽 A %食鹽 M %食鹽 A %食鹽 M %食鹽 表 4 對比了在不同揉捏條件下（ 5570℃ 范圍內(nèi)）從線性衰退中得到的斜率，淀粉膠凝也被考慮在內(nèi)。 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。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。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?；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） 。 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 promot