College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Henan Food Crop Collaborative Innovation Center, Zhengzhou, China.
J Food Sci. 2021 Jun;86(6):2421-2433. doi: 10.1111/1750-3841.15752. Epub 2021 May 24.
Effects of vacuum degrees (0.00, 0.02, 0.04, 0.06, 0.08 MPa) on water distribution state, tensile properties, stress relaxation properties, and viscoelasticity of dough, as well as the effects of mixing speed (50, 70, 90 rpm/min) and water content (40%, 45%, 50%) under optimum vacuum degree were studied. The results showed that the proper vacuum degree (0.06 MPa) could promote the full contact between flour and water and improved the water-holding capacity of the dough. Meanwhile, the dough had stronger tensile strength, the best viscoelasticity and the ability to recover from external deformation more quickly. Under the vacuum of 0.06 MPa, with the increasing of mixing speed, the response to the external force of dough increased first and then decreased. Adding more water reduced the strength of dough, weakened the response to external forces, and led to a significant decrease in tensile resistance and tensile area of the dough, as well as a decrease in viscoelasticity (p < 0.05). The proper vacuum mixing allowed the preparation of dough to require more water and less energy. PRACTICAL APPLICATION: In the processing of wheat flour products, vacuum mixing is considered to be beneficial to the quality of noodles and breads. As the intermediate of these products, the dough is of great significance for the monitoring of its rheological characteristics. In this study, a moderate vacuum degree led to a significant improvement in the rheological properties of the dough, and the processing performance was the best. Under the optimal vacuum degree, the influence of mixing speed and water amount cannot be ignored. Vacuum mixing is an efficient dough preparation method, which can produce certain economic benefits.
研究了真空度（0.00、0.02、0.04、0.06、0.08 MPa）对面团水分分布状态、拉伸性能、应力松弛性能和黏弹性的影响，以及在最佳真空度下混合速度（50、70、90 rpm/min）和含水量（40%、45%、50%）的影响。结果表明，适当的真空度（0.06 MPa）可以促进面粉与水的充分接触，提高面团的持水能力。同时，面团具有较强的拉伸强度、最佳的黏弹性和更快地从外部变形中恢复的能力。在 0.06 MPa 的真空度下，随着混合速度的增加，面团对外力的响应先增加后减小。添加更多的水会降低面团的强度，减弱对外力的响应，导致面团的拉伸阻力和拉伸面积显著下降，黏弹性降低（p < 0.05）。适当的真空混合可以使面团的制备需要更多的水和更少的能量。实际应用：在小麦粉产品的加工过程中，真空混合被认为有利于面条和面包的质量。作为这些产品的中间产品，面团对于监测其流变特性具有重要意义。在本研究中，适度的真空度显著改善了面团的流变性能，加工性能最佳。在最佳真空度下，混合速度和加水量的影响不容忽视。真空混合是一种高效的面团制备方法，可以产生一定的经济效益。
