未发酵冷冻甜面团面包储存期间的质量变化  

Quality behavior of un-fermented frozen dough bread

作　　者：楚炎沛[1] 

机构地区：[1]华南理工大学,广东广州510640

出　　处：《粮食与饲料工业》2010年第11期19-22,共4页Cereal & Feed Industry

基　　金：广东省重大科技专项计划项目(00069021330608121)

摘　　要：冷冻面团技术是面包生产的一种新工艺,在烘烤前利用冷冻技术来处理面包坯或半成品,能够延长面包面团的货架储存期。选取不同冷冻储藏期内的冷冻面团,制作成面包并分析它们的比容、高径比、表皮和内部组织色泽及柔软度等指标,观察未发酵冷冻甜面团及其面包产品的品质特性。结果显示,在冷冻期间的前3～4周内,由冷冻面团制作成的甜面包品质急速降级。并在以后长达70天的冷冻储藏期间内趋于不可逆转的稳定状态。在进一步的研究中发现,使用一种以水溶性米糠多糖为乳化载体的冷冻甜面团改良剂能够使冷冻甜面团面包在长达70天的冷冻储藏期间呈现出相当满意的产品质量特性。Dough freezing is a new technology of bread production and can prolong the shelf life in storage of dough or semi-product under freezing conditions before baking. The frozen dough is concerned by the bakery indus- try and welcomed in the market day by day. The frozen dough selected in different frozen storage periods was used to make bread to investigate the quality characteristics of frozen sweet dough products through analysis of specific volume, height/diameter ratio, crumb and crust color as well as softness in the finished bread samples. The results indicated that during the first 3 ~4 weeks of frozen storage, the quality was degraded rapidly in comparison with normal fresh bread and the unsatisfied quality characteristics of the bread made from frozen sample were stable and irreversible after 70 days of frozen storage. The quality loss in bread-making potential dough during storage could be modified by special bread improver with water-soluble rice bran polysaccharide, which could help presenting rather satisfying quality characteristics even after 70 days of storage.

关 键 词：未发酵冷冻面团 甜面包 比容 风味 色泽 组织结构 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]