发酵工艺对冷冻面团及馒头品质的影响  

Effect of proofing process on frozen dough and the quality of steamed bread

作　　者：王显伦[1] 林敏刚[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与饲料工业》2011年第4期8-11,共4页Cereal & Feed Industry

基　　金：国家"十一五"科技支撑计划课题(编号:2007BAD74B02)

摘　　要：鉴于冷冻面团在冷冻过程中因面筋网络遭到破坏,对冷冻面团和成品的品质产生了不利的影响,就发酵生产工艺对冷冻面团品质影响进行研究。主要因素包括酵母用量、醒发时间、冷冻时间、解冻时间等。通过测定面团高径比、冻裂等级、皱缩等级及成品馒头的高径比、比容、品质评分等指标,分析了发酵生产工艺对冷冻面团及馒头品质的影响原因。实验结果表明:酵母用量为0.8%、醒发时间为7 min、冷冻时间为4 d、解冻时间为45 min效果较好。The effect of proofing process on the quality of frozen dough was studied,because the gluten network of frozen dough was destroyed during freezing process,which had a negative impact on frozen dough and the quality of end product.Main factors included the amount of yeast,proofing time,freezing time and thawing time,etc.By measuring the ratio of height to diameter,cracking level,shrunken grade of dough and the aspect ratio,specific volume,quality ratings of steamed bread and other indicators,the effect of proofing process on frozen dough and the quality of steamed bread was analyzed.The optimal results were as follows： the content of yeast of 0.8%,proofing time of 7 min,freezing time of 4 d and thawing time of 45 min.

关 键 词：发酵 冷冻面团 馒头品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]