不同储藏温度对吐司老化特性的影响  

Effect of Different Storage Temperatures on Aging Characteristics of Toast

作　　者：魏艳梅 赵凯凤 吴文迪 肖甚圣 付阳 吴艳 王学东 WEI Yanmei;ZHAO Kaifeng;WU Wendi;XIAO Shensheng;FU Yang;WU Yan;WANG Xuedong(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430000,Hubei,China;Qiao Ke Technology Co.,Ltd.,Wuhan 430000,Hubei,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430000 [2]巧客(武汉)科技有限公司,湖北武汉430000

出　　处：《食品研究与开发》2024年第22期88-93,共6页Food Research and Development

摘　　要：为探究储藏温度对吐司老化特性的影响,测定吐司在不同储藏温度(-18、4、10、15、20、25℃)下的质构特性、水分含量、水分迁移、老化焓变以及老化速率的变化。结果表明:4~10℃是吐司老化最快的温度区间,此温度区间内吐司储藏后的质构特性最差,水分迁移受限,水分散失、老化焓值和老化速率更大。随着储藏温度升高,吐司表现出良好的抗老化性;但综合全部结果考虑,-18℃下冷冻储藏对吐司品质保持效果更优。To investigate the effect of storage temperature on the aging characteristics of toast,the changes in the toast were measured in terms of textural properties,moisture content,moisture migration,aging enthalpy,and aging rate at different storage temperatures(-18,4,10,15,20,25℃).It was found that the toast aged fastest at 4-10℃,where the toast after storage had the worst textual properties,with limited moisture migra-tion,greater moisture loss,aging enthalpy,and aging rate.As the storage temperature increased,the toast showed good aging resistance.However,according to all the results together,the maintaining effect of the toast quality was more effective more significant by frozen storage at-18℃.

关 键 词：吐司 储藏温度 老化特性 冷冻 品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]