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首页> 外文期刊>Journal of Cereal Science >Dough processing in a Couette-type device with varying eccentricity:effect on glutenin macro-polymer properties and dough micro-structure.
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Dough processing in a Couette-type device with varying eccentricity:effect on glutenin macro-polymer properties and dough micro-structure.

机译：在具有不同偏心率的Couette型设备中进行面团加工：对谷蛋白大分子聚合物性能和面团微观结构的影响。

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摘要

Dough mixing involves a combination of different deformation flows, e.g. shear and elongation. The complicated nature of mixing process makes it difficult to understand dough processing at a mechanistic level. A new Couette device allowed the effects of shear flow on the physical properties of glutenin macropolymer (GMP) and microstructure formation of the dough to be studied. Steady shear deformation using concentric Couette-type flow did not decrease GMP content or size of glutenin particles. Confocal scanning laser microscopy revealed the formation of interconnected gluten domains indicating the development of a gluten network. In an eccentric Couette configuration the results depended on the degree of eccentricity. A higher degree of eccentricity and a longer processing time led to considerable reduction in GMP content and size of glutenin particles. The microstructural change in the narrow gap regions of the eccentric cell occurred early in processing, leading to a break up of large protein domains, and a microscopically more homogeneous dough. Transient high shear flow led to elongation and break up of the macroscopic gluten network. In low shear regions of the eccentric cell (wider gap settings), reformation or aggregation of protein domains was observed. Thus, the gluten aggregation-break up mechanisms are strongly influenced by the local flow profile in a conventional mixer. The impact of different types of shear flow must be taken into account in the design of dough mixers. All rights reserved, Elsevier.
机译：面团混合涉及不同变形流的组合，例如剪切和伸长。混合过程的复杂性使得难以从机械角度理解面团的加工过程。一种新型的库埃特装置允许剪切流对面筋大分子聚合物（GMP）的物理性质和面团的微观结构形成的影响。使用同心库埃特型流动的恒定剪切变形不会降低GMP含量或谷蛋白颗粒的大小。共聚焦扫描激光显微术揭示了相互连接的面筋结构域的形成，表明面筋网络的发展。在偏心的Couette配置中，结果取决于偏心程度。较高的偏心度和较长的加工时间导致GMP含量和谷蛋白颗粒的尺寸大大降低。偏心细胞狭窄间隙区域的微观结构变化发生在加工的早期，导致大的蛋白质结构域破裂，并且在微观上更均匀。瞬态高剪切流导致宏观面筋网络的伸长和破裂。在偏心细胞的低剪切区域（较大的间隙设置）中，观察到蛋白质结构域的重组或聚集。因此，在常规混合器中，面筋聚集-破坏机制受局部流动曲线的强烈影响。在面团搅拌机的设计中必须考虑不同类型的剪切流的影响。保留所有权利，Elsevier。

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