快速发酵冷冻面团馒头的品质变化研究.doc

现代食品科技

Modern Food Science and Technology

2011, ,
快速发酵冷冻面团馒头的品质变化研究
李洋,韩小贤,芦熹坤,何义萍
(河南工业大学粮油食品学院,河南郑州450052)
摘要:本文研究快速发酵工艺条件下冷冻面团的品质变化,以及添加剂对馒头品质的影响。观察测量馒头的比容、柔软性、弹性、
组织结构等(与空白的面团相比)的方法来评价冷冻面团和馒头品质的变化,并以发酵时间、单甘脂、Vc、CMC进行了正交试验并获得
了最佳配方:单甘脂 %,Vc %,CMC %。
关键词:快速发酵;馒头品质;冷冻面团;冷藏时间
文章篇号:1673-9078(2011)8-912-915
Quality Changes of Frozen Dough Steamed Bread by Rapid Fermentation
LI Yang, HAN Xiao-xian, LU Xi-kun, HE Yi-ping
(School of Food Science and Technology, Henan University of Technology, Zhengzhou 450052, China)
Abstract: The quality of the frozen dough under the condition of the rapid fermentation was studied and the influence of the various
additives on the steamed bread quality was also studied by observing and measuring the specific volume, softness, elasticity and structure of the
steamed bread (parison with the blank dough). By the orthogonal test, the optimum dosages of monostearate, Vc and CMC were determined
as %, %, and %, respectively.
Key words: rapid fermentation; steamed bread quality; frozen dough; cold-storage time
冷冻是目前唯一有效防止或减缓面团老化的方法,
是一种物理上的热传导作用,把含有水分的面团冷冻保
藏,可减缓微生物的新陈代谢,防止产品***,延长保
存期[1]。冷冻面团在贮藏时,随着时间的延长,其品质
会受到各种因素的影响而下降,如和面过程中加料的顺
序、冷冻温度、解冻过程、冷冻-解冻周期次数、添加剂
的添加等。为获得良好品质的冷冻面团,人们希望找到
某种添加物,它在面团速冻、冻藏和解冻过程中起保护
酵母细胞,防止蛋白质变性,保持面筋水合能力等作用
[2~3]
又由于温度不稳定冰晶发生再结晶[4~5]。随冰晶的增大对
面团组织的机械损伤作用也增大,从而使面