冻结和冻藏对冷冻面团流变学以及汤包皮质构特性的影响  

Effect of freezing and frozen storage on the rheological properties of frozen dough and texture properties of Tangbao

作　　者：李杰平[1] 杨哪[1] 徐学明[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2012年第7期71-74,共4页Science and Technology of Food Industry

基　　金：教育部新世纪优秀人才计划(NCET-07-0379)

摘　　要：研究了冻结温度、冻藏温度、冻藏时间对冷冻面团流变学特性和汤包皮质构特性的影响。实验结果表明,冻结改变了面团的流变性质,降低了面团的弹性;并且-18℃下冻结对汤包皮TPA参数的影响比-30℃的影响大。-30℃的冻藏温度对面团的粘弹性影响较大,而不同冻藏温度对汤包皮的TPA参数影响不大;冻藏时间对面团粘弹性、面团拉伸特性以及汤包皮的TPA参数影响大。Effect of freezing temperature,frozen storage temperature and frozen storage time on the rheological properties of frozen dough and texture properties of Tangbao were investigated.Results showed that freezing changed the properties of dough and reduced the elasticity of dough,frozen at-18℃ significantly influenced on the TPA parameters of Tangbao than-30℃.Dough which stored at-30℃ had significant influence on the viscoelastic of dough,different frozen storage temperature had no significant influence on the TPA parameters.Frozen storage time showed significant effect on the viscoelastic and tensile properties of dough,the TPA parameters of Tangbao.

关 键 词：冻结 冻藏 汤包 流变特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]