不同结构的非离子型乳化剂对冷冻面团及其面包品质的变化  

Non-ionic Emulsifiers with Different Structures Influence the Quality of Frozen Dough and Bread

作　　者：刘姁 吴玥琦 张小薇 吴磊燕[1] 涂瑾 周锦枫 LIU Xu;WU Yueqi;ZHANG Xiaowei;WU Leiyan;TU Jin;ZHOU Jinfeng(School of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China;Qihua Academy Nanchang,Nanchang 330103,China;Guangdong Jiabei Food Stock Corporation,Dongguan 523000,China)

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045 [2]南昌启华双语学校,江西南昌330103 [3]广东佳焙食品股份有限公司,广东东莞523000

出　　处：《现代食品科技》2022年第12期281-289,共9页Modern Food Science and Technology

基　　金：国家自然科学基金资助项目(32060583);抚州市“揭榜挂帅”项目(XMBH00054)。

摘　　要：该研究将三类共八种极性(HLB值)不同的非离子型乳化剂添加到冷冻面团中,通过核磁共振测定冷冻面团的水分状态及变化,用流变仪测定冷冻面团的流变学特性,质构仪和扫描仪分析面包的结构与品质,研究乳化剂的结构对冷冻面团及其面包品质的影响。结果表明:8种乳化剂对冷冻面团及其面包的品质均有改善,司盘类乳化剂改善效果最好。冷冻过程中,面团中的结合水分T21均降低,自由水T23增加;对照组冷冻面团的结合水比例由14.60%降至11.73%,结构差异使添加三类乳化剂的面团中的水分分布和状态变化各异,司盘类面团中结合水分降至13.25%、13.35%和13.15%。同时,与对照组损耗角正切值(tanδ)由0.39增至0.46相比,含司盘60、司盘65和司盘80冷冻面团的tanδ,分别由0.36、0.37和0.37增至0.40。研究结果表明添加该三种司盘的冷冻面团品质更加稳定,它们的面包比容更大,质地更柔软,面包的组织纹理结构更好,为冷冻面团产品的研究和工业化生产提供理论依据。Three types of non-ionic emulsifiers with eight different polarities(hydrophilic–lipophilic balance values) were added to frozen dough to evaluate their effects on the quality of dough and bread. The moisture state and rheological properties of the frozen dough were determined using nuclear magnetic resonance and a rheometer, respectively, whereas texture analyzers and scanners were used to analyze the structure and quality of the bread to investigate the effect of the emulsifier structure on the quality of frozen dough and bread. The quality of frozen dough and the bread produced from this dough was improved by the eight types of emulsifiers, with the Span emulsifier showing the best improvement effect. During the freezing process, the proportion of bound water T21 in the dough decreased and free water T23 increased.Additionally, the proportion of bound water in frozen dough in the control group decreased from 14.60% to 11.73%. Structural differences led to different moisture distributions and changes in the state of dough containing the three types of added emulsifiers, and bound water in the Span dough decreased to 13.25%, 13.35% and 13.15%. Furthermore, compared with the increase in the loss tangent value(tanδ) in the control group from 0.39 to 0.46, tanδ of frozen dough containing Span 60, Span 65, and Span 80 increased from 0.36, 0.37, and 0.37, respectively, to 0.40. The quality of frozen dough containing the three types of added Span was highly stable, and the bread had a large specific volume, soft texture, and favorable structure. These results provide a theoretical basis for further research and industrial production of frozen dough products.

关 键 词：甘油酯 司盘 吐温 冷冻面团 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]