冷冻面团技术的应用和发展  

The Application and Prospects of the Frozen Dough

作　　者：刘亚楠[1] 王晓曦[1] 董秋晨[1] 冯攀屹[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《粮食加工》2010年第4期48-51,共4页Grain Processing

摘　　要：冷冻面团技术因其特殊的优越性成为我国食品工业最具发展潜力的技术之一,可以运用在面包、馒头、包子等面食食品中。面粉、酵母、工艺条件(调粉工艺、前发酵工艺、冷冻系统),以及添加剂等对冷冻面团质量有影响,酵母的耐冻性弱、冷冻过程中面团组分遭到破坏是目前冷冻面团技术中存在的问题。Frozen dough technology because of their special advantages as China＇s food industry one of the most promising technologies. Frozen dough technology can be used in bread, steamed bread, noodles, dumplings and other foods, but flour, yeast, process conditions （adjustmenting flour process, former fermentation,refrigeration systems）, and the additives affect the quality of frozen dough, freeze-resistant yeast weak, frozen dough composition during the destruction of frozen dough technology is the problem.

关 键 词：冷冻面团 面制食品 加工技术 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]