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当前位置: 首页 > 文章 > 亲水胶体对冷冻面团及其面包品质的影响 农业机械学报 2014 (1) 230-235
Position: Home > Articles > Effects of Hydrocolloids on Characteristics of Frozen Dough and Quality of Bread Transactions of the Chinese Society for Agricultural Machinery 2014 (1) 230-235

亲水胶体对冷冻面团及其面包品质的影响

作  者：
王璇;尹晓萌;梁建芬
单  位：
中国农业大学食品科学与营养工程学院
关键词：
冷冻面团;亲水胶体;发酵特性;面包品质
摘  要：
对亲水胶体在冷冻面包面团中的应用进行了系统研究。结果表明:黄原胶、阿拉伯胶和酪蛋白酸钠均可明显增强面团的抗拉伸性,其中,黄原胶的作用最强,可使新鲜面团与冷冻面团的最大拉伸阻力比对照分别增加76%和58%;黄原胶和阿拉伯胶的添加还显著提高了面团酵母发酵力,相比对照,两者的新鲜和冷冻面团分别提高了119%、208%及83%、113%。3种胶体的应用均可减少冷冻面团的可冻结水含量。亲水胶体对面包品质也有影响,其中,阿拉伯胶对面包品质有改善作用。
译  名：
Effects of Hydrocolloids on Characteristics of Frozen Dough and Quality of Bread
作  者：
Wang Xuan;Yin Xiaomeng;Liang Jianfen;College of Food Science and Nutritional Engineering,China Agricultural University;
关键词：
Frozen dough Hydrocolloids Dough fermenta;;tion Bread quality
摘  要：
There are a number of problems on the application of frozen dough technology which is developing rapidly and used widely on baking industry or other flour products industry now,such as the decrease of yeast activity,longer fermentation time,deterioration of dough quality,smaller product volume and a rough crumb. However,the use of hydrocolloids can enhance the properties of either frozen or unfrozen dough. Several researches have been done to discuss the application of a few hydrocolloids on frozen dough technology. The objective of this study was to systematically understand the effect of hydrocolloids on bread dough and the influence of xanthan gum( X),sodium caseinate( SC) and gum arabic( A) on the tensile properties,yeast fermenting power and freezable water content of fresh and frozen dough by using FTC texture analyzer, absorption titration method and differential scanning calorimeter. The result showed that three gum all could significantly enhance the tensile resistance of the dough( both fresh and frozen dough),and X caused most obvious increase by 76% and 58%,which made the maximum tensile resistance of fresh and frozen dough. For yeast fermenting power,dough with X or A both showed a higher yeast power of gas,which improved the gas production of fresh and frozen dough by 119% and 208%,83% and 113%,respectively,while SC had no effect. For freezable water,the three kinds of gum reduced freezable water content in frozen dough,which played a role in protection of yeast during freezing,and the effect from large to small was A,X and SC. To realize the influence of hydrocolloids on bread quality,the bread made of fresh and frozen dough added X,SC or A with the indicators of bread specific volume and textural properties of crumb were evaluated by texture analyzer.The results showed that A improved either fresh or frozen dough bread quality,which increased the specific volume of bread made with fresh and frozen dough by 9% and 16%,respectively. X and SC had no positive effects on overall bread quality,but X had a positive effect on improving the resilience of frozen dough bread crumb.

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