亲水胶体对马铃薯冷冻面团及烘焙特性的作用  

Effects of hydrocolloids on quality of frozen potato dough and its baking characteristics

作　　者：杨作乾 陈学亭 王曼 宫冬雪 温成荣[1] YANG Zuoqian;CHEN Xueting;WANG Man;GONG Dongxue;WEN Chengrong(College of Food Science and Technology,Dalian Polytechnic University,Dalian 116033,China;Rizhao Bangli Biotechnology Co.Ltd.,Rizhao 276800,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116033 [2]日照帮利生物科技有限公司,山东日照276800

出　　处：《食品与发酵工业》2024年第19期244-250,共7页Food and Fermentation Industries

基　　金：国家重点研发计划重点专项项目(2016YFD0401304)。

摘　　要：为改善马铃薯冷冻面团的品质,对比研究了黄原胶、卡拉胶和羧甲基纤维素钠(sodium carboxymethyl cellulose,CMC)3种亲水胶体对冷冻面团的流变特性、水分分布、微观结构和马铃薯面包的质构、色差、水分分布的影响。研究表明,质量分数0.15%的黄原胶,质量分数0.30%的卡拉胶和质量分数0.50%的CMC可有效提高冷冻面团的黏弹性模量;卡拉胶可以显著增强冷冻面团的持水性;冻藏过程中3种亲水胶体都可以提高面筋结构的完整性,其中黄原胶冷冻面团的面筋结构改善最明显;黄原胶和卡拉胶降低了马铃薯面包的硬度,增强了面包的保水性,改善了面包整体的色泽,CMC提高了面包弹性和咀嚼性,对面包保水性和色泽无明显改善效果。To improve the quality of frozen potato dough,the effects of xanthan gum,carrageenan,and sodium carboxymethyl cellulose(CMC)on the rheological properties,water distribution,microstructure of frozen potato dough and texture,color difference,and water distribution of potato bread were studied.Results showed that 0.15%of xanthan gum,0.30%of carrageenan and 0.50%of CMC could effectively improve the viscoelastic modulus of frozen dough.Carrageenan could significantly enhance the water-holding capacity of frozen dough.It showed that the three hydrocolloids could improve the integrity of gluten structure in the process of frozen storage,among which the effect of xanthan gum was the best.The study on bread quality showed that xanthan gum and carrageenan reduced the hardness of potato bread,enhanced the water retention of bread,and improved the overall color of bread.CMC improved the elasticity and chewability of bread but had no significant effect on the water retention and color of bread.

关 键 词：马铃薯 冷冻面团 黄原胶 卡拉胶 CMC 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]