预醒发冷冻面包面团制作工艺优化  

Optimization of Pre-proofed Frozen Bread Dough Production Process

作　　者：朱香澔 林璐 黄日丹 伍淑婕[2] 谢金容 方美甜 ZHU Xianghao;LIN Lu;HUANG Ridan;WU Shujie;XIE Jinrong;FANG Meitian(Guangxi Vocational and Technical College of Economics and Trade,Nanning 530000;School of Food and Biology,Hezhou University,Hezhou 542899)

机构地区：[1]广西经贸职业技术学院,南宁530000 [2]贺州学院食品与生物学院,贺州542899

出　　处：《食品工业》2023年第12期1-6,共6页The Food Industry

基　　金：广西高校中青年教师科研基础能力提升项目西番莲全果酵素在冷冻面团中的应用研究项目资助(桂教科研[2022]2号2022KY1319);广西重点研发计划(2022AB20149);桂林市重点研发计划(20210208-3);校级生态环境保护研究专项课题(桂经贸职院教科[2022]40号JMST202205);马蹄代餐粉加工关键技术研究(202211838026)。

摘　　要：试验旨在对预醒发冷冻面包面团制作工艺进行优化。通过单因素试验研究不同发酵时间、不同发酵温度、不同醒发时间和不同醒发温度对预醒发冷冻面包面团的影响,并使用正交试验对其进行优化。研究表明,预醒发冷冻面包面团的最佳工艺为发酵温度30℃,发酵时间120 min,醒发温度40℃,醒发时间30 min。在此工艺条件下,预醒发冷冻面包面团的体积最佳,外观、口感、色泽及组织结构较好。通过对预醒发冷冻面包面团制作工艺的研究,为预醒发冷冻面包的生产提供理论基础,对烘焙产业的发展有着重要的意义。To optimize the production process of pre-proofed frozen bread dough,the influence of different fermentation time,different fermentation temperature,different proofing time and different proofing temperature on pre-proofed frozen bread dough is studied by single factor experiment,and it is optimized by orthogonal experiment.The research shows that the best process of pre-proofing frozen bread dough is as follows:fermentation temperature 30℃,fermentation time 120 min,proofing temperature 40℃,and proofing time 30 min.Under this process condition,the volume of pre-proofed frozen bread dough is the best,and the appearance,taste,color and structure are better.The research on the production process of pre-proofed frozen bread dough provides a theoretical basis for the production of pre-proofed frozen bread,and is of great significance to the development of the baking industry.

关 键 词：预醒发 冷冻面包 冷冻面团 体积 发酵 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]