Large deformation characteristics in biaxial tensile and stress relaxation, and small deformation properties in frequency sweeping and microstructure of dough produced by three kinds of mixers were assessed in this study. Differences in noodle quality were also compared. Results indicated that dough made by vacuum or spiral mixer had good resistance to external force and good resilience. But the dough and noodles made by vacuum mixer showed the best tensile and cooking properties respectively, and had overall the best performance. Confocal microscopy revealed that the protein matrix of the three doughs formed along the direction of shear flow, whereas the starch granules of dough made by the vacuum mixer were tightly wrapped in gluten, resulting in a compact and sequential gluten network. Other samples showed signs of minor structural damage (pin mixer) or the presence of holes (spiral mixer). Assessment using Pearson correlation analysis identified a number of significant correlation coefficients between the dough rheological characteristics and noodle quality. Characterization of biaxial tensile and stress relaxation was advantageous for noodle assessment prediction. The index of flow and degree of deformation were negatively correlated with tensile properties. Frequency scanning is superior in predicting cooking and stretching characteristics of noodles. PRACTICAL APPLICATION: The research provides technical guidance for obtaining better dough in noodle processing.

中文翻译：

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不同混合机制备面条的流变行为、小麦粉面团的微观结构和蒸煮性能的比较

本研究评估了双轴拉伸和应力松弛的大变形特性，以及三种混合机生产的面团的扫频和微观结构的小变形特性。还比较了面条质量的差异。结果表明，真空或螺旋混合机制成的面团具有良好的抗外力和回弹性。但真空搅拌机制成的面团和面条分别表现出最好的拉伸性能和蒸煮性能，总体性能最好。共聚焦显微镜显示，三个面团的蛋白质基质沿剪切流方向形成，而真空搅拌机制成的面团淀粉颗粒紧密包裹在面筋中，形成紧密连续的面筋网络。其他样品显示出轻微结构损坏的迹象（针式混合器）或存在孔洞（螺旋式混合器）。使用 Pearson 相关分析的评估确定了面团流变特性和面条质量之间的许多显着相关系数。双轴拉伸和应力松弛的表征有利于面条评估预测。流动指数和变形程度与拉伸性能呈负相关。频率扫描在预测面条的烹饪和拉伸特性方面具有优势。实际应用：该研究为面条加工中获得更好的面团提供技术指导。使用 Pearson 相关分析的评估确定了面团流变特性和面条质量之间的许多显着相关系数。双轴拉伸和应力松弛的表征有利于面条评估预测。流动指数和变形程度与拉伸性能呈负相关。频率扫描在预测面条的烹饪和拉伸特性方面具有优势。实际应用：该研究为面条加工中获得更好的面团提供技术指导。使用 Pearson 相关分析的评估确定了面团流变特性和面条质量之间的许多显着相关系数。双轴拉伸和应力松弛的表征有利于面条评估预测。流动指数和变形程度与拉伸性能呈负相关。频率扫描在预测面条的烹饪和拉伸特性方面具有优势。实际应用：该研究为面条加工中获得更好的面团提供技术指导。频率扫描在预测面条的烹饪和拉伸特性方面具有优势。实际应用：该研究为面条加工中获得更好的面团提供技术指导。频率扫描在预测面条的烹饪和拉伸特性方面具有优势。实际应用：该研究为面条加工中获得更好的面团提供技术指导。