Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, 85354 Freising, Germany.
Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, 85354 Freising, Germany.
Int J Biol Macromol. 2019 Sep 1;136:1018-1025. doi: 10.1016/j.ijbiomac.2019.06.160. Epub 2019 Jun 22.
A material structure determines its processing and product characteristics. Therefore, knowledge on the exact network character is also important in the case of wheat dough to control the process and the product quality. However, the high complexity of wheat dough makes the exact description of the network structure difficult. Several network models, which propose to transfer the observations resulting from rheological or microscopic measurements into structural relationships, exist. This review summarizes the classification features suitable for the characterization of polymer systems, especially food systems, present their typical properties, and verify transferability to wheat dough systems. Thereby, the ambivalent character of dough to behave as solid and liquid becomes evident. As with every polymer network, filler particles have a significant impact on the mechanical properties. Even if the particle content in dough is much higher than the percolation threshold that normally limits the filler usage in reinforced rubbery systems, the general effects of filler particles on the mechanical behavior are also applicable for dough systems.
材料结构决定其加工和产品特性。因此，在控制小麦面团加工过程和产品质量时，了解其网络结构的具体特征也很重要。然而，小麦面团的高度复杂性使得对网络结构的精确描述变得困难。存在几种网络模型，它们提出将流变学或微观测量得出的观察结果转化为结构关系。本文综述了适合聚合物体系（特别是食品体系）特征化的分类特征，介绍了它们的典型性质，并验证了其在小麦面团体系中的可转移性。由此可见，面团具有作为固体和液体的双重特性。与每个聚合物网络一样，填充颗粒对机械性能有重大影响。即使面团中的颗粒含量远高于通常限制增强橡胶状体系中填充剂使用的渗流阈值，填充颗粒对机械行为的一般影响也适用于面团体系。
