不同复热方式对添加甘薯蛋白水解物的冷冻预烤制面包品质的影响  

Effects of Sweet Potato Protein Hydrolysates on Quality of Frozen Prebaked Bread Under Different Reheating Methods

作　　者：曹俊 陈嘉茹 王锦惠 涂瑾 牛丽亚[1] Cao Jun;Chen Jiaru;Wang Jinhui;Tu Jin;Niu Liya(School of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045)

机构地区：[1]江西农业大学食品科学与工程学院,南昌330045

出　　处：《中国粮油学报》2024年第8期97-104,共8页Journal of the Chinese Cereals and Oils Association

基　　金：江西省现代农业产业技术体系建设专项(JXARS-19-4)。

摘　　要：前期研究表明,添加甘薯蛋白水解物(SPPH)能有效改善冷冻面团的品质。本研究在此基础上,以面包的损失率、含水量、硬度和色差为考察指标,在解冻或非解冻的条件下,探究微波、蒸汽和烘烤3种复热方式下SPPH对冷冻预烤制面包品质的影响。结果表明,与解冻组相比,非解冻复热后的面包品质均显著高于进行解冻前处理的面包。在相同复热条件下,SPPH组的冷冻预烤制面包具有更低的复热损失率,更高的含水量和更小的硬度,其中蒸汽复热组的品质最好,复热后的损失率仅降低了4.29%,水分质量分数由36.98%增加至39.38%,面包皮的硬度仅增加了0.27%。从色泽上看,烘烤复热组的面包表皮深褐色加深最为明显。综合各项指标,非解冻处理SPPH组的蒸汽复热方式复热效果最佳。SPPH的添加能够改善冷冻预烤制面包及其复热后的品质。Previous studies have shown that the addition of sweet potato protein hydrolysate(SPPH)can effectively improve the quality of frozen dough.On this basis,the effects of SPPH on the quality of frozen prebaked breads under three reheating methods,namely microwave,steam and baking,were investigated under thawing or non-thawing conditions,using the rate of loss,moisture content,hardness and color difference of the breads as the investigated indexes in this study.The results indicated that the quality of non-thawed reheated breads was significantly higher than that of breads subjected to thawing pre-treatment compared to the thawing group.Under the same reheating conditions,the frozen prebaked breads in the SPPH group had lower reheating loss rate,higher moisture content and less hardness,with the best quality in the steam reheating group,where the reheating loss rate was only reduced by 4.29%,the moisture content was increased from 36.98%to 39.38%,and the hardness of the crusts was only increased by 0.27%.In terms of color,the dark brown deepening of the bread crust was most obvious in the baking reheating group.In the combined indexes,the non-thawing treatment SPPH group had the best reheating effect by steam reheating method.The addition of SPPH could improve the quality of frozen prebaked bread and its reheating after reheating.

关 键 词：甘薯蛋白水解物 冷冻预烤制面包 复热方式 面包品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]