Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough
Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough
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DOI：
10.1002/jsfa.2237
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发表时间：
2005-10-01
影响因子：
4.1
通讯作者：
Campbell, GM
中科院分区：
文献类型：
--
作者：
Chin, NL;Campbell, GM
在实验室高速搅拌机上，研究了不同搅拌速度和功输入条件下强粉和弱粉面团的充气特性和流变特性。面团充气进行了量化的无气面团密度和气体空隙率使用密度测量，而面团流变学的特点是在大双轴拉伸变形下的应变硬化指数，破坏应变和破坏应力使用SMS面团充气系统。增加搅拌速度对面团的无气密度影响不大，但增加了面团中气体的空隙率。随着混合的进行，无气体面团密度最初增加，弱面粉比强面粉更显著，在达到约30 kJ kg（-1）能量输入的平台之前。在所测试的功输入范围内，气体含量趋于增加。对于两种面粉，应变硬化指数，破坏应变和破坏应力增加与工作输入最初，然后下降。强面粉的绝对值都较高，而最大值和最大值发生时的功输入取决于混合速度。这些结果表明，面团的通气特性和流变特性都取决于总功输入和功输入速率。研究结果还表明，面团充气系统的设施，以描述在高速混合过程中的面团流变学的机械发展。(c)2005化学工业协会。
The aeration and rheological properties of bread doughs prepared from strong and weak flours at various mixing speeds and work inputs in a high-speed laboratory-scale mixer were investigated. Dough aeration was quantified in terms of gas-free dough density and gas void fraction using density measurements, while dough rheology was characterized in terms of the strain hardening index, failure strain and failure stress under large biaxial extensional deformation using the SMS Dough Inflation System. Increasing mixing speed had little effect on the gas-free dough density but increased the void fraction of gas occluded in dough. As mixing progressed, the gas-free dough density initially increased, more dramatically for the weak than the strong flour, before reaching a plateau at approximately 30 kJ kg(-1) energy input. The gas content tended to increase over the range of work inputs tested. For both flours, the strain hardening index, failure strain and failure stress increased with work input initially, followed by a decrease. The absolute values were all higher for the strong flour, while maximum values and the work input at which the maximum occurred depended on the mixing speed. These results show that both aeration and rheological characteristics of dough are dependent on both the total work input and the work input rate. The results also demonstrate the facility of the Dough Inflation System to describe the mechanical development of dough rheology over the course of high-speed mixing. (c) 2005 Society of Chemical Industry.