玉米微孔淀粉对冷冻面团品质特性的影响  

Effect of corn microporous starch on quality characteristics of frozen dough

作　　者：黄忠民[1] 白璐璐 艾志录[1] 王拴欣 刘燕 黄宇琪 雷萌萌 HUANG Zhongmin;BAI Lulu;AI Zhilu;WANG Shuanxin;LIU Yan;HUANG Yuqi;LEI Mengmeng(College of Food Science and Technology,Henan Agricultural University,National R&D Center For Frozen Rice&Wheat Products Processing Technology,Key Laboratory of Bulk Grain Processing,Ministry of Agriculture,Henan Cold Chain Food Engineering Technology Research Center,Zhengzhou 450002,China;Zhengzhou Synear Food Co.Ltd.,Zhengzhou 450011,China;Sanquan Foods Co.Ltd.,Zhengzhou 450000,China)

机构地区：[1]河南农业大学食品科学技术学院,国家速冻米面制品加工技术研发专业中心,农业部大宗粮食加工重点实验室,河南省冷链食品工程技术研究中心,河南郑州450002 [2]郑州思念食品有限公司,河南郑州450011 [3]三全食品股份有限公司,河南郑州450000

出　　处：《食品与发酵工业》2023年第4期169-174,共6页Food and Fermentation Industries

基　　金：郑州市重大科技专项项目(2020CXZX0084);河南省科技攻关项目(212102110332)。

摘　　要：该文以冷冻面团为研究对象,探究玉米微孔淀粉添加量对面团冻结后品质特性的影响。通过对面粉糊化特性、冷冻面团失水率、色度、质构及面团流变学特性测定,结果表明,添加适量的微孔淀粉有利于保持冷冻面团的品质特性。在0%~5%的添加范围内,随着微孔淀粉添加量的增加,面粉峰值黏度、衰减值、终值黏度和回生值总体上呈现下降趋势(P<0.05),冷冻面团的色度、硬度、胶着性则显著增加,储能模量(G′)、损耗模量(G″)均随着微孔淀粉添加量的增加逐渐上升。添加量为3%时,冷冻面团的失水率与流变学特性中损耗角正切值最低、弹性最大;内聚性、咀嚼性与玉米微孔淀粉添加量无显著相关。综上所述,添加玉米微孔淀粉使面粉糊化特性各指标均呈现出下降趋势,有利于面团稳定;适量的微孔淀粉添加有利于提高冷冻面团的质构特性和流变学特性,改善冷冻面团品质。The frozen dough was taken as the research object to explore the influence of corn microporous starch addition amount on the quality characteristics of frozen dough.Through the determination of gelatinization characteristics of flour,water loss rate,chroma,texture and rheological characteristics of frozen dough,the results showed that an appropriate amount of microporous starch was beneficial to maintain the quality characteristics of frozen dough.In the range of 0%-5%,the peak viscosity,attenuation value,final viscosity and rebound of flour showed a decreasing trend(P<0.05)with the increase of microporous starch content.The chroma,hardness and adhesion of frozen dough increased significantly with the increase of corn microporous starch content.The energy storage modulus(G′)and loss modulus(G″)were gradually increased with the increase of microporous starch addition amount.The frozen dough had the lowest water loss rate,the tangent of loss Angle and the highest elasticity at the amount of corn microporous starch was 3%and there were no significant relationship in cohesion,chewiness and the amount of microporous starch in maize.In conclusion,the addition of corn microporous starch reduced the gelatinization characteristics of flour,which was beneficial to the stability of dough,and the addition of the appropriate amount of corn microporous starch was beneficial to improve the texture and rheological properties of frozen dough and improve the quality of frozen dough.

关 键 词：玉米微孔淀粉 冷冻面团 品质特性 质构特性 面团流变学特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]