发酵面团持气性及品质改良研究进展  

Research progress on gas retention and quality improvement of fermented dough

作　　者：孙力博 刘远晓 李萌萌[1] 关二旗[1] 卞科[1] SUN Libo;LIU Yuanxiao;LI Mengmeng;GUAN Erqi;BIAN Ke(Collage of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品与发酵工业》2023年第20期323-330,共8页Food and Fermentation Industries

基　　金：十四五国家重点研发计划(2021YFD2100903);河南小麦产业技术体系建设专项(HARS-22-01-G7)。

摘　　要：面团持气性是面团流变学特性之一,反映了面团在发酵过程中保持酵母产生气体的能力,是影响发酵面制品品质的一项重要指标。影响面团持气性的因素主要有蛋白质含量与组成、破损淀粉含量、麸皮的含量,以及加工工艺中加水量、水温、酵母含量、搅拌时间和醒发时间等。在发酵面制品生产中,面团持气性不足会导致面制品的塌陷和萎缩。为了减少面团持气性不足对发酵面制品品质的影响,常采用添加面团改良剂的方法改善面团品质。该文首先简单介绍了面团持气性的定义、测量方法以及对发酵面制品品质的影响,重点论述了小麦组分和加工工艺条件对面团持气性的影响,并通过比较酶制剂与其他改良剂对发酵面团的影响,总结出酶制剂对面团持气性的改良效果,以期为生产高质量的发酵面制品提供参考。Dough gas retention is one of the rheological properties of dough,which reflects the ability of yeast to produce gas during the fermentation of dough,and is an important index affecting the quality of fermented dough products.The main factors affecting the gas retention of dough include protein content and composition,damaged starch content,bran content,water amount,water temperature,yeast content,stirring time,waking time,etc.In the production of fermented flour products,insufficient dough holding capacity will lead to the collapse and shrunken of dough products.In order to reduce the influence of insufficient gas retention of dough on the quality of fermented flour products,the method of adding dough improvers is often used.Firstly,the definition and measurement methods of dough gas retention and their effects on the quality of fermented flour products are briefly introduced.The influences of wheat components and processing conditions on dough gas retention are emphatically discussed.By comparing the effects of enzyme preparation and other amendments on fermented dough,the improvement effects of enzyme preparation on dough gas retention are summarized.This paper might provide reference for the production of higher quality fermented flour products.

关 键 词：发酵面团 持气性 小麦组分 加工工艺 面团改良剂 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]