预醒发冷冻面团品质劣变及改良机制的研究进展  

Research progress on the mechanism of quality deterioration and improvement of pre-fermented frozen dough

作　　者：王萌蕾 刘晓伟 WANG Menglei;LIU Xiaowei(Luoyang Polytechnic,Luoyang 471000)

机构地区：[1]洛阳职业技术学院,洛阳471000

出　　处：《中国食品添加剂》2024年第10期247-255,共9页China Food Additives

摘　　要：冷冻面团技术广泛应用于在面制品工业化生产,但经过冷冻后,预醒发冷冻面团面临着面团劣变、口感变差等诸多问题。文章综述了预醒发冷冻面团馒头品质劣变的机理,包括淀粉颗粒的损伤、面筋蛋白质网络结构的破坏、水分的迁移和再分布以及酵母活性的下降或丧失;预醒发冷冻面团馒头品质劣变的主要影响因素及改良方法,并从生产流程的角度将改良方法归纳为两个方面,即原辅料的选择与优化、生产工艺的优化;并探讨了当前在该领域的研究进展,展望了预醒发冷冻面团制品品质改良的研究发展趋势。Frozen dough technology has been widely used in the industrial production of flour products.At present,the widely used pre-fermented frozen dough in the market faces many issues such as dough deterioration and poor taste.This paper reviewed the mechanism of quality deterioration of pre-fermented frozen dough,the damage of starch particles,the destruction of gluten protein network structure,the migration and redistribution of water,and the decline or loss of yeast activity.The main influencing factors and improvement methods of the quality deterioration of mantou made from pre-fermented frozen dough were summarized into two aspects from the perspective of production process,namely the selection and optimization of raw and auxiliary materials and the optimization of production process.The current research progress in this field was discussed,and the trend of research and development on quality improvement of pre-fermented frozen dough products was also prospected.

关 键 词：预醒发冷冻面团 机理 影响因素 改良 

分 类 号：TS202[轻工技术与工程—食品科学] TS21[轻工技术与工程—食品科学与工程]