双轴卧式和面机的和面效果及其对面条质量的影响

为了明确和面速度和搅拌杆构型不同的双轴卧式和面机的和面效果及其对面条质量的影响，该研究以3种小麦粉（高筋一等粉、富强粉、上白粉）为材料，采用550型棒状杆恒速和面机和765型角度桨叶状搅拌杆调速和面机和面，比较分析和面效果和面条质量。结果表明，2种类型和面机的和面效果存在较大差异，对面条质量有较大影响。与550型棒状杆恒速和面机相比，765型调速和面机制作的面絮胚粒大小中等、大颗粒（粒径≥4 000 μm）胚粒比例明显较低；复合后的面坯色泽均匀，鲜面条拉伸特性较好，且熟面条硬度较大、耐咀嚼。765型和面机采用2种不同的和面参数，即高速和低速搅拌的时间组合不同，得到的和面效果也不相同。和面方式Ⅱ（高速和面300 s、低速和面480 s）制作的面絮颗粒相对偏小，面坯较厚、更为亮白，而熟面条的回复性弱于和面方式Ⅲ（高速和面500 s、低速和面280 s）。研究结果表明，不同品质的面粉应选择不同的和面方式，面筋质量高且颗粒度大的高筋一等粉适合高速搅拌时间较长的和面方式Ⅲ，制作的鲜面条拉伸阻力和熟面条硬度、胶着性、咀嚼性、回复性均显著大于搅拌强度较小的和面方式Ⅱ。

Mixing effects and noodle quality of differential horizontal mixers with double shafts

Abstract: Horizontal mixers with double shafts are commonly used in the noodle industry. They can be divided into constant speed and adjustable speed according to the mixing speed, and rod-shaped blades and blade-shaped blades with certain angles on the basis of mixing blades configuration. Two kinds of horizontal mixers with double shafts and three kinds of wheat flours were selected to analyze the mixing effects and noodle quality, aiming to understand the mixing effects of horizontal mixers with double shafts with different mixing speed and blade configuration. The two mixers were a model 550 mixer with rod-shaped blades and constant mixing speed (80r/min) and a model 765 mixer with angular blade-shaped blades and adjustable mixing speed (low-speed-70r/min and high-speed-105r/min). The total time of each mixing experiment was 13 minutes and the moisture of the dough crumbs were 32%～33%. Mixing was carried out in duplicate. The moisture uniformity and particle size distribution of dough crumbs, color uniformity of sheets, tension properties (maximum tensile resistance and extensibility) of fresh noodles, cooking properties (dry matter loss and water uptaken during cooking) of dried noodles and texture profiles of cooked noodles were measured, and the effects of mixing modes on these quality indicators were analyzed. Results showed that three mixing modes had significant effects on the qualities of dough crumbs, dough sheet, and noodles. The model 765 mixer had better mixing effects compared to the model 550 mixer, with a better moisture uniformity of dough crumbs, medium dough crumbs particles size, lower percentage in large particles (particle diameter ≥4000 μm), and better uniformity of dough sheet color. Fresh noodles made of the dough from a model 765 mixer also had higher maximum tensile resistance and extensibility, and cooked noodles were firmer and had higher gumminess and chewiness. The model 765 mixer with different combinations among the high speed and low speed mixing times had different mixing effects and noodles quality. When it was under the condition of parametersⅠ, namely low-speed 300s and high-speed 480s, it could produce relatively smaller dough crumb particles, and thicker and whiter sheet. However, the resilience of cooked noodles were lower than those produced by the mixer under parameters -low-speed 500 s and high-speed 280 s. Different wheat flours required different mixing modes. The model 765 mixer with parameters was more suitable for Gaojin flour with a larger particle size and higher gluten quality, having higher maximum tensile resistance of fresh noodles, higher hardness, gumminess, chewiness and resilience of TPA parameters of cooked noodles. For Shangbai flour with relatively smaller particle size and weaker gluten quality, parameters with lower intensity mixing were more suitable.