In order to explore the influence of pressure on dough texture properties during hand kneading and mechanical bionic kneading, the pressure distribution of dough was characterized by numerical simulation, the changes of dough moisture distribution, protein secondary structures, gluten network development, microstructure and texture properties with development of resting time were investigated. For mechanical-bionic-kneaded dough, pressure level and compression ratio were greater than those of hand-kneaded dough. The increase in pressure level was beneficial for the unfolding and orientation of protein molecules in the dough, allowing more sites to form hydrogen bonds, and thus improve the content of β-sheet and α-helix structures. The maximum values of β-sheet and α-helix contents in mechanical-bionic-kneaded dough were about 10 % higher than that in hand-kneaded dough. This made continuity and uniformity of gluten network structure, combination degree of gluten network and starch granules, and resilience of mechanical-bionic-kneaded dough were better than those of hand-kneaded dough. The best conditions of mechanical-bionic-kneaded and hand-kneaded dough occurred at 30 min and 45 min of resting time, respectively. High pressure during kneading could promote the formation of gluten network, the dough resilience and shortened the resting time required for dough to reach a stable state.

中文翻译：

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手揉和机械仿生揉捏压力对面团成型和质构特性的影响

为探究手揉和机械仿揉过程中压力对面团质构特性的影响，通过数值模拟表征面团压力分布、面团水分分布、蛋白质二级结构、面筋网络发育、微观结构和质构特性的变化。随着休息时间的发展进行了调查。机械仿生揉面的压力水平和压缩比均大于手工揉面。压力水平的增加有利于面团中蛋白质分子的展开和取向，使更多的位点形成氢键，从而提高β-折叠和α-螺旋结构的含量。机械仿生揉面面团中β-折叠和α-螺旋含量最大值比手工揉面高出10%左右。这使得机械仿生揉面面团的面筋网络结构的连续性和均匀性、面筋网络与淀粉颗粒的结合程度以及回弹性均优于手工揉面的面团。机械仿生揉面和手工揉面的最佳条件分别发生在静置时间30分钟和45分钟。揉捏过程中的高压可以促进面筋网络的形成，增加面团的弹性，缩短面团达到稳定状态所需的静置时间。