海藻酸丙二醇酯在冷冻面团中的烘焙特性研究  

Effect of Propylene Glycol Alginate(PGA)on the Baking Properties of Frozen Dough

作　　者：段成龙 张天任 王盼 王晓梅 DUAN Chenglong;ZHANG Tianren;WANG Pan;WANG Xiaomei(National Key Laboratory of Marine Food Processing and Safety Control,Qingdao Mingyue Seaweed Group Co.,Ltd.,Qingdao,Shandong 266400,China)

机构地区：[1]青岛明月海藻集团有限公司,海洋食品加工与安全控制全国重点实验室,山东青岛266400

出　　处：《农产品加工》2024年第19期23-25,共3页Farm Products Processing

摘　　要：研究添加不同比例海藻酸丙二醇酯(0,0.05%,0.10%,0.15%,0.20%,0.25%)对冷冻甜面团比容、质构和感官评分的影响。结果表明,添加0.20%海藻酸丙二醇酯对冷冻面团,面包比容、弹性、感官评分最高,咀嚼性、硬度数据最低,冷冻面团性能最佳。面团冰冻时间越长,海藻酸丙二醇酯对冷冻甜面团和面包品质的影响越明显,冰冻后冰冻面团的品质越好,添加量0.20%海藻酸丙二醇酯(PGA)的冷冻面团在冷藏中品质最佳。The effects of different proportion of propylene glycol alginate ester(0,0.05%,0.10%,0.15%,0.20%,0.25%)on specific volume,texture and sensory score of frozen sweet dough were studied.It was found that the content of 0.20%PGA in frozen dough was the best in terms of specific volume,flexibility and sensory score,minimum chewiness and hardness.The longer the freezing time of dough,the more obvious the influence of propylene glycol alginate on the quality of frozen sweet dough and bread,the better the quality of frozen dough after freezing,the best quality of frozen dough added 0.20%propylene glycol alginate(PGA).

关 键 词：海藻酸丙二醇酯 冷冻面团 烘焙特性 面包 

分 类 号：TS202.3[轻工技术与工程—食品科学]