冻结速率对面团品质的影响  

Influence of Freezing Rate on the Dough Quality

作　　者：黄忠民[1,2] 岳宗阳[1] 艾志录[1] 潘治利[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]郑州三全食品股份有限公司速冻食品研发中心,郑州450000

出　　处：《中国食品学报》2013年第10期92-96,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(No.31071598);河南省教育厅自然科学研究计划项目(No.2009A550007)

摘　　要：以小麦粉面团为原料,研究不同冻结处理条件下冷冻曲线、失水率、拉伸力、质构TPA等指标的变化规律。采用电镜观察冻结后面团中的冰晶状态,用Matlab对冰晶面积进行统计分析。结果显示:随着冻结速率的降低,面团失水率逐渐升高,拉伸力减小;不同冻结速率下面团的硬度、弹性、内聚性和回复性之间存在显著性差异,咀嚼性差异不显著;各组处理之间冰晶大小和数量差异明显,说明冰晶的状态对物性指标有重要的影响。Wheat flour dough was researched, with frozen curve on different processing, water loss rate stretching force, quality and texture characteristics variation being tested. The ice crystals station of doughafter freezing were observed by electron microscopy, and Matlab was applied to analyze ice crystals area. The results showed that the lower the freezing rate, the higher the water loss rate of dough, the lower the tensile strength. Significant difference between the hardness, flexibility, cohesion and resilience was obs-erved, while the difference of chewiness was not significant. The significant different between ice crystal size and amounts of different groups was observed, which indicated that the state of the ice crystals had important influence on texture characteristics.

关 键 词：冻结速率 面团 冰晶 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]