冷冻面团品质劣变及改良研究进展  

Research progress in the deterioration and improvement of frozen dough quality

作　　者：袁婷婷 张栩 向小青 常译丹 牛猛[1] 张宾佳 贾才华 许燕 赵思明[1] Yuan Tingting;Zhang Xu;Xiang Xiaoqing;Chang Yidan;Niu Meng;Zhang Binjia;Jia Caihua;Xu Yan;Zhao Siming(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,武汉430070

出　　处：《农业工程学报》2021年第8期296-306,共11页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家重点研发计划项目(2018YFC1604001)。

摘　　要：冷冻面团技术实现了面团制作与烘焙的分离,具有标准化、方便化等优势,因此在世界范围得到快速发展。然而,受冰晶形成和冻藏作用的影响,冷冻面团仍然存在品质容易劣变和缺乏高效改良方法等问题。该研究主要从冷冻面团的发酵特性、面团主要组分如面筋蛋白和淀粉的特性、面团结构、冷冻面团的流变学特性等方面对冷冻面团的劣变现象与机理进行综述,以及改进冷冻工艺,筛选抗冻酵母,添加酶制剂、抗冻剂、乳化剂等改良方法进行总结。通过对冷冻面团发酵特性、面筋蛋白结构、面团水合状态等劣变关键因素的分析,为冷冻面团的抗冻研究提供参考,该研究旨在为冷冻面团品质劣变的抑制与高效改良技术的开发提供理论基础与实践参考。Frozen dough technology has widely been used beyond family bread production at present. The procedures of dough making and baking have therefore been separated to effectively extend the shelf life of bread, while free of starch aging to ensure the freshness for the convenience of transport and consumption of dough products. Therefore, the technology has been rapidly developed to promote the chain operation of the baking industry in the world. Meanwhile, it is necessary to explore the efficient improvement in response to the frozen dough being easy to deteriorate, due to the formation of ice crystals under freezing storage. This study aims to systematically review the degradation mechanism of frozen dough from the following aspects: the yeast activity and gas production, the changes of key components(such as gluten protein, water distribution, and damaged starch), the microstructure of gluten protein, as well as the rheological properties of frozen dough. The improvement of frozen dough was covered ranging from the freezing technology, the screening of antifreeze yeast, together with the addition of enzyme preparation, antifreeze agents, and emulsifiers. In freezing, the yeast activity and gas production decreased, resulting from the changes in the cell membrane of yeast. The screening of antifreeze yeast effectively strengthened the activity of yeast for a higher quality of frozen dough. Nevertheless, the structure of gluten protein was deteriorated, due to the formation of ice crystals. Specifically, the content of glutenin macromolecular polymer was significantly reduced, and the content of soluble protein increased. The elasticity and hardness of dough relied mainly on the depolymerization of glutenin macromolecular polymer, further on the break of the disulfide bond. Non-covalent bond was also involved in the polymerization of gluten protein. The surface hydrophobicity of gluten protein increased during the frozen storage, where the aggregation state of gluten protein molecular was destroyed to rearrange the

关 键 词：冷冻 质量控制 冷冻面团 面筋蛋白 水分分布 蛋白质结构 酵母活性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]