Abstract The presented study is the first attempt to estimate the run of redistribution (migration) of water between individual components of model bread dough on the basis of changes in its consistency during mixing. To this end, farinograph mixing tests were performed with three types of dough: one-component gluten, two-component starch-gluten, and three-component starch-gluten-fibre dough. Wheat gluten and wheat starch as well as six commercial dietary fibre preparations were used as dough components. The fibres were applied as air-dried and pre-hydrated preparations in amounts: 0.03, 0.06, and 0.09. The study results demonstrated that the migration of water from gluten to the fibre during mixing is promoted by both the enhanced fibre hydration capacity (physical redistribution) and the decrease in gluten hydration capacity induced by chemical interactions with fibre (chemical redistribution). Both types of redistribution caused significant decreases in the gluten hydration level; at the maximum fibre addition, they ranged from −0.05 (chokeberry fibre) to −0.22 (carrot fibre) and from −0.02 (carrot fibre) to −0.31 (oat fibre), for the physical and chemical redistribution, respectively. The dehydration of gluten resulted in deterioration of the mixing properties of the supplemented doughs. Most of the examined fibres exerted a destructive effect, i.e. they reduced the consistency of the dough even by half (oat and carob fibres). The fibre pre-hydration significantly mitigated this effect.

中文翻译：

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混合过程中模型面包面团组分之间的水重新分布

摘要 本研究是首次尝试根据混合过程中其稠度的变化来估计模型面包面团各个成分之间水的重新分布（迁移）的运行。为此，对三种类型的面团进行了粉质仪混合测试：单组分面筋、双组分淀粉-面筋和三组分淀粉-面筋-纤维面团。小麦面筋和小麦淀粉以及六种商业膳食纤维制剂被用作面团成分。纤维以风干和预水合制剂的形式施用，用量为：0.03、0.06和0.09。研究结果表明，纤维水合能力增强（物理再分布）和与纤维的化学相互作用（化学再分布）引起的面筋水合能力降低，促进了混合过程中水从面筋向纤维的迁移。两种类型的重新分配都导致面筋水合水平显着下降；在最大纤维添加量下，它们的物理和化学再分布范围分别为 -0.05（苦莓纤维）至 -0.22（胡萝卜纤维）和 -0.02（胡萝卜纤维）至 -0.31（燕麦纤维）。面筋的脱水导致补充面团的混合特性变差。大多数被检查的纤维都产生了破坏性的影响，即它们甚至将面团的稠度降低了一半（燕麦和角豆纤维）。