Grup Sistemes Sensors, Departament Enginyeria Electrònica, Universitat Politècnica de Catalunya, Jordi Girona 1-3, 08034 Barcelona, Spain.
Ultrasonics. 2011 Feb;51(2):223-8. doi: 10.1016/j.ultras.2010.08.006. Epub 2010 Aug 21.
In this work, the wheat flour properties are investigated using ultrasound techniques. Moreover, the flour samples were also characterized by means of well established techniques such as protein content, Alveograph and Mixolab®. A set of 35 dough samples, made of wheat flours with diverse physical and quality properties, were studied. The obtained results shown that ultrasound measurements can detect changes in the dough consistency induced by proteins and also by gelatinization of the starch. Furthermore, ultrasound measurements can be related to parameters indicative of the proteolytic degradation or softening of the dough due to protease activity. Thus, ultrasound can be considered a low cost and rapid tool, complementary to conventional test, for wheat flour characterization.
本工作采用超声技术研究了小麦粉特性。此外，还采用蛋白质含量、粉质仪和混合仪等成熟技术对面粉样品进行了表征。研究了由具有不同物理和质量特性的小麦粉制成的 35 个面团样品。结果表明，超声测量可以检测到蛋白质和淀粉糊化引起的面团稠度变化。此外，超声测量可以与指示面团由于蛋白酶活性导致的蛋白水解降解或软化的参数相关联。因此，超声可以被认为是一种低成本、快速的工具，可作为常规测试的补充，用于小麦粉特性的表征。
