食品酶制剂改善冷冻面团贮藏稳定性的研究  

Studies on improvement of frozen dough stability duringstorage by food enzymes

作　　者：袁永利[1] 邹奇波 黄卫宁[1] 

机构地区：[1]江南大学食品学院食品科学与安全教育部重点实验室,江苏无锡214036 [2]福临门大家庭食品有限公司,江苏张家港215634

出　　处：《食品与机械》2007年第3期41-44,共4页Food and Machinery

基　　金：国家自然科学基金项目(项目编号:20576046)

摘　　要：应用F3发酵流变仪、质构仪研究了葡萄糖氧化酶和谷氨酰胺转胺酶对冷冻面团贮藏稳定性的影响。空白面团含有葡萄糖氧化酶面团和含有谷氨酰胺转胺酶面团于-18℃冷冻贮藏7,21,35d,研究发现:三种面团经冷冻贮藏发酵高度均有所降低,产气能力下降;葡萄糖氧化酶和谷氨酰胺转胺酶抑制了冷冻贮藏对面团发酵高度、产气和持气能力的破坏。葡萄糖氧化酶和谷氨酰胺转胺酶稳定了面团流变学特性的变化。添加葡萄糖氧化酶和谷氨酰胺转胺酶冷冻面团面包比容增加、硬度减小;面包瓤更柔软、光滑、富有弹性,面包感官评分高。The effects of glucose oxidase and transglutaminase on the frozen dough stability during storage were investigated using F3 rheofermentometer and texture analyzer. Control dough （without any additives）, dough with glucose oxidase, and dough with transglutaminase were stored at - 18 ℃ for 7, 21,35 days. The results showed that after storage, dough development height decreased, and that gass retention reduced. Glucose oxidase and transglutaminase restricted frozen stroage to deteriorate dough development and gass retention. Glucose oxidase and transglutaminase stabilized the change of dough rheological properties. Addition of glucose oxidase and transglutaminase increased bread specific volume, and decreased bread hardness. Bread crumb was softer, smoother, more elastic, and yielded highly sensory score compared to control.

关 键 词：冷冻面团 葡萄糖氧化酶 谷氨酰胺转胺酶 F3发酵流变仪 

分 类 号：TS202.3[轻工技术与工程—食品科学]