冷藏对面团发酵及面包品质的影响  

Effect of Refrigerated Storage on Dough Fermentation Property and Bread Quality

作　　者：孝英达 吴凤凤[1] 王沛 王金鹏[1] 徐学明[1,2] 金征宇[1,2] XIAO Yingda, WU Fengfeng, WANG Pei, WANG Jinpeng , XUXueming, JIN Zengyu(1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China ; 2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]食品科学与技术国家重点实验室江南大学,江苏无锡214122

出　　处：《食品与生物技术学报》2018年第7期679-687,共9页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31401524);粮食公益性行业科研专项(2012BAD37B06)

摘　　要：通过测定酵母发酵力、面包比容、质构及风味物质等参数,研究了不同冷藏温度、冷藏时间及面团冷藏前醒发处理时间对面团发酵及面包品质的影响。结果发现,面团前处理时间越短,冷藏醒发温度越低,酵母持续产气时间越长;增加前处理时间以及提高冷藏醒发温度,可使面团更快达到醒发终点。增加面团前处理时间或提高冷藏发酵温度,可有效改善面包芯硬度和弹性。通过GC-MS测定的风味物质结果显示,冷藏会增加面包风味物质含量,并随着冷藏时间增长而增加。The effect of refrigeration on dough fermentation property and bread quality in terms of specific volume,texture and flavor were studied. Different refrigeration conditions included refrigeration temperature,storage period and pre-fermentation. The results revealed that lower refrigeration temperature and less pre-fermentation could increase the duration of yeast gas production. Meanwhile,longer pre-fermentation time and higher refrigeration temperature would shorten the time to reach the largest specific volume. A better texture was also obtained at longer pre-fermentation time and higher refrigeration temperature. In addition,GC-MS results showed that the refrigeration could increase the content of bread flavor,and the volatiles content would increase with the growth in storage time.

关 键 词：冷藏 发酵力 比容 质构 风味物质 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]