Létang C, Piau M, Verdier C, Lefebvre L
Laboratoire de Rhéologie, Université de Grenoble (UJF et INPG)-CNRS, Domaine Universitaire, Grenoble, France.
Ultrasonics. 2001 Mar;39(2):133-41. doi: 10.1016/s0041-624x(00)00058-5.
In this paper, an original method of evaluating the physical properties of wheat-flour-water systems using high-frequency low-power ultrasound is presented. Most of the experiments were performed with a reflectance technique measuring the acoustic impedance of doughs. The velocity of propagation, attenuation and viscoelastic moduli have been evaluated for both compressional and shear ultrasonic waves in the interval 2-10 MHz for doughs of different hydrations. The 53% water content was found to be critical with respect to the presence of free water. The influence of the mixing and rest times on the longitudinal ultrasonic parameters is also studied.
本文提出了一种利用高频低功率超声评估小麦粉-水体系物理性质的原创方法。大多数实验采用反射技术测量面团的声阻抗。在2-10MHz频率区间内，对不同含水量面团的压缩波和剪切超声波的传播速度、衰减和粘弹性模量进行了评估。发现53%的含水量对于自由水的存在至关重要。还研究了搅拌时间和静置时间对纵向超声参数的影响。
