后发酵冷冻面团成品品质影响因素的研究  

Influence factor of later-fermented frozen dough quality

作　　者：陈颖[1] 王显伦[1] 张小飞[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《食品科技》2011年第3期142-145,共4页Food Science and Technology

基　　金："十一五"科技支撑计划项目(2007BAB74B02)

摘　　要：主要对后发酵冷冻面团的品质变化进行了研究,在醒发室温度和湿度恒定的条件下,研究发酵时间和添加剂对冷冻面团所得馒头的比容、色度等品质的影响。并通过正交实验确定最佳的后醒发时间为25min,添加剂组合为:单甘酯0.37%,Vc添加量0.08%,抗冻剂0.08%,This article mainly researched quality of the later-fermented frozen dough,under constant temperature and humidity conditions,the effect of fermentation time and additives on the quality of frozen dough were studied. The results indicated that the best fermentation time for later-fermented frozen dough was 25 min. Adding 0.37% single fatty acid glycerine ester,0.08%Vc,and 0.08% Cryoprotectants improved the quality of frozen dough remarkably.

关 键 词：冷冻面团 醒发时间 添加剂 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]