二次发酵冷冻面团成品品质影响因素研究  

Study on Influence Factors of Twice-fermented Frozen Dough Quality

作　　者：陈颖[1] 王显伦[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：《河南农业科学》2011年第6期157-160,共4页Journal of Henan Agricultural Sciences

基　　金："十一五"科技支撑计划项目(2007BAB74B02)

摘　　要：为了改善不同发酵工艺下冷冻面团成品的品质,采用测量物性指标结合感官评价以及正交试验等方法,研究了发酵时间和添加剂对冷冻面团比容、色度及感官品质的影响。结果表明,最佳的二次醒发时间为20 min,添加剂组合为:单甘脂0.40%,维生素C 0.32%,CMC-Na(羧甲基纤维素钠)0.125%,在此条件下制作的冷冻面团品质优良。To improve the quality of frozen dough,the effects of fermentation time and additives on the quality of twice-fermented frozen dough were studied by measuring the texture quality and using orthogonal experimentation.The results indicated that the best fermentation time for twice-fermented frozen dough was 20min.Adding 0.40% single fatty acid glycerine ester,0.32%Vitamin C,and 0.125% CMC-Na improved the quality of frozen dough remarkably.

关 键 词：小麦 冷冻面团 醒发时间 添加剂 

分 类 号：TS205.7[轻工技术与工程—食品科学]