econcentrationanddifferentkneadingconditionsonseveraldoughthermo-mechanicalproperties,usingadynamicalstress-straincontrolledrheometer..MaterialsandmethodsCommercialwheatflourwasfromMulinoPivetti(Italy),sodiumchloride,fromCarloErba(Italy).AACC()methodswereusedtodeterminemoisture(-),ash(-),protein(-)andgluten(-)intheflouranditsAlveographcharacteristics.DoughsampleswithmoisturewerepreparedinaccordancewithAlveographmethodAACC-A(),usingtwodifferentmixersandmixingtimes.Inthefirst(sampleA)theAlveographmixerwasusedwithstandardconditions(gofflourwasmixedwithwaterformintoformthedough).Inthesecond(sampleM)aprototypemixerwasusedwheretheingredientswerekneadedforonlysbutathigh-speed(rpm).Inthiswayhighamountsofenergyweretransferredtothedough.Theprototypemixerhadaparallelpipedshape(!!cm)withtwoverticalarmsoperatedbya.kWmotor(Gamars.r.l.,VE-Italy).Sodiumchloride,–.,drybasis(d.b.)wasadded,转移到生面团中。
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