Abstract The interplay between wheat flour composition and mixing conditions required for achieving gluten network development is addressed here. Dough mixing tests were carried out on a planetary mixer using a wide range of water content (68–125 mL per 100 g of flour), mixing speed (50–110 rpm) and flour types. A model predicting dough development time (ddt) from the specific mixing power input (Pwsp, J.s−1.kg−1) was established, whatever the details of mixing conditions (dough water content, mixing speed or mechanical energy input). It involves two intrinsic flour parameters: flour's energy demand and specific critical power (respectively Ef and Pwsp* with ddt = Ef/[Pwsp - Pwsp*]). Amongst several flour biochemical features, only the proportion in unextractable glutenin polymers in total glutenin polymers (UPP) was found correlated with Ef and Pwsp*. Dough supplementation with thiol/disulfide interfering chemicals, as well as addition of a pause at the beginning of mixing lowered Pwsp*. From the findings of the study, gluten network development is hypothesized to rely on the mechanical activation of “stress bearing” bonds of different nature, namely interchains disulfide- and Hydrogen-bonds.

中文翻译：

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面团混合过程中面筋网络发展的机械化学活化

摘要 这里讨论了小麦面粉成分与实现面筋网络发展所需的混合条件之间的相互作用。面团混合测试在行星式搅拌机上进行，使用范围广泛的水含量（每 100 克面粉 68-125 毫升）、混合速度（50-110 转/分）和面粉类型。无论混合条件（面团含水量、混合速度或机械能输入）的细节如何，都建立了根据特定混合功率输入（Pwsp，Js-1.kg-1）预测面团发育时间（ddt）的模型。它涉及两个内在面粉参数：面粉的能量需求和比临界功率（分别为 Ef 和 Pwsp*，其中 ddt = Ef/[Pwsp - Pwsp*]）。在几种面粉生化特征中，仅发现不可提取的谷蛋白聚合物在总谷蛋白聚合物 (UPP) 中的比例与 Ef 和 Pwsp* 相关。面团补充硫醇/二硫化物干扰化学物质，以及在混合开始时暂停降低 Pwsp*。从研究结果来看，麸质网络的发展被假设依赖于不同性质的“应力承受”键的机械激活，即链间二硫键和氢键。