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(編輯修改稿)
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【文章內(nèi)容簡介】 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。 Kim et al., 1988。 Uthayakumuran et al., 2020). 機(jī)械專業(yè)中英文文 獻(xiàn)翻譯 . Thermomechanical properties of doughs The same amounts of salt (0, , , % .) were added to both samples (A。 M) to check the effect of salt and different kneading conditions on sample behaviour during dynamic mechanical thermal analysis. This measurement simulates the physicochemical changes that take place during thermal treatment of dough. Figs. 1 and 2 show the effect of salt addition on the storage modulus (G0) during an oscillatory temperature ramp. Below 55 8C, G0, for both samples, gradually decreased as temperature increased, indicating softening of the dough. Thereafter, the storage modulus increased from 55–60 to 80 8C and then slowly decreased. The abrupt increase can be attributed to the gelatinization of starch。 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(jī)械專業(yè)中英文文 獻(xiàn)翻譯 al., 1988). The glutenin fraction of gluten has been found to be more sensitive to heat than the gliadin fraction。 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。 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。 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 cas
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