“Pani carasau” is a traditional Sardinian bread, made with re-milled durum wheat semolina, with a long shelf-life. The production process is highly energy consuming, but its automation can make it more energy-efficient and sustainable. This requires a deep knowledge of the rheological parameters of the doughs. This study investigated the rheological properties of doughs—prepared by mixing semolina with water, yeast, and salt—as a function of the relative amount of the ingredients. The rheological measurements were carried out by an Anton Paar MCR 102 rheometer, equipped with a plate–plate fixture. In more detail, frequency sweep and creep tests were performed. It was found that doughs obtained with different amounts of ingredients showed significant differences in the rheological responses. The addition of water led to a significant decrease in the viscosity and improved the deformability of the dough. In addition, the yeast addition produced a viscosity decrease, while the presence of salt produced an improvement of the three-dimensional gluten network characteristics and, consequently, of the strength of the dough. In addition to the production process of pani carasau, this work contributes to improving the general performance of the doughs used in the production of flour-and-semolina-based foods.

中文翻译：

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配料相对量对粗面粉面团流变学特性的影响

“Pani carasau”是一种传统的撒丁岛面包，采用重新研磨的硬质小麦粗面粉制成，保质期长。生产过程非常耗能，但其自动化可以使其更加节能和可持续。这需要对面团的流变参数有深入的了解。这项研究调查了面团的流变特性——通过将粗面粉与水、酵母和盐混合制备——作为成分相对量的函数。流变测量由配备板-板夹具的安东帕 MCR 102 流变仪进行。更详细地，进行了频率扫描和蠕变测试。发现用不同量的成分获得的面团在流变反应方面表现出显着差异。水的加入导致粘度显着降低并改善面团的变形能力。此外，酵母添加导致粘度降低，而盐的存在改善了三维面筋网络特性，从而提高了面团的强度。除了 pani carasau 的生产过程外，这项工作还有助于提高用于生产面粉和粗面粉食品的面团的总体性能。