Paredes-López O, Bushuk W
Arch Latinoam Nutr. 1983 Mar;33(1):67-82.
The purpose of this work was to investigate the effects of mixing especially of unmixing, in the breadmaking process. The three wheat cultivars selected for the study were Glenlea, Neepawa and Fredrick. To increase the mixing strength of Fredrick, a blend of equal parts of Fredrick and Neepawa flours (Fr/Np, 50/50) was prepared. The wheat doughs under study required widely different times and energy inputs for mixing. Glenlea, Neepawa and Fr/Np needed 14.3, 3.0 and 2.8 Wh/kg of dough, respectively, to reach the first development peak. The unmixed doughs showed a marked deterioration of bread quality in relation to those mixed to the first development peak. Increases of unmixing times produced remarkable decreases of bread quality. At 16 min of unmixing the reduction of loaf volume, in relation to the optimum development stage, ranged from 34 to 62%. After unmixing, remixing the dough to a second development peak caused a high improvement in the quality of the final product. The breadmaking tests demonstrated that the unmixing effects were stronger for the stronger flours.
这项工作的目的是研究在面包制作过程中混合尤其是解混的影响。本研究选用的三个小麦品种是格伦利（Glenlea）、尼帕瓦（Neepawa）和弗雷德里克（Fredrick）。为了提高弗雷德里克的混合强度，制备了等量的弗雷德里克面粉和尼帕瓦面粉的混合物（Fr/Np，50/50）。所研究的小麦面团在混合时需要的时间和能量投入差异很大。格伦利、尼帕瓦和Fr/Np面团分别需要14.3、3.0和2.8瓦时/千克面团才能达到第一个发展峰值。与混合至第一个发展峰值的面团相比，未混合的面团面包品质明显下降。解混时间的增加导致面包品质显著下降。在解混16分钟时，与最佳发展阶段相比，面包体积减少了34%至62%。解混后，将面团重新混合至第二个发展峰值可使最终产品质量大幅提高。面包制作试验表明，对于较强筋的面粉，解混效果更强。
