冷冻面团品质改良剂研究进展  

Research progress of quality improvers for frozen dough

作　　者：赵亚歆 樊铭聪 钱海峰[1] 李言[1] 王立[1] ZHAO Yaxin;FAN Mingcong;QIAN Haifeng;LI Yan;WANG Li(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2024年第23期393-400,共8页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(32072254);现代农业产业技术体系专项资金项目(CARS-08-G19)。

摘　　要：冷冻面团技术能有效延长面包的保质期,保证面包的新鲜度,被广泛应用并逐渐取代传统的面包生产。然而,在冷冻面团的生产和贮藏过程中,容易发生面团结构被破坏、酵母活性降低、冰晶重结晶等有害反应,导致最终产品品质劣变。针对上述现象,利用酶制剂、乳化剂、抗冻蛋白、亲水胶体等改良剂来改善面团及面团面包品质的研究逐渐成为热点。但是,其种类繁多、作用机理不尽相同,导致生产企业或消费者在改良剂的选择使用上存在疑虑。所以,该文综述了冷冻储存对面团品质的影响因素,剖析了添加不同改良剂改善面团特性及成品质量的方法机理和研究趋势,以期为冷冻面团改良技术的发展提供有益借鉴。Frozen dough technology can effectively extend the shelf life of bread and ensure the freshness of bread,which is widely used and gradually replaces traditional bread production.However,in the process of production and storage of frozen dough,a series of harmful reactions such as the destruction of dough structure,the reduction of yeast activity and the recrystallization of ice crystals easily occur,leading to the deterioration of the quality of the final product.In view of the above phenomenon,the use of enzymes,emulsifiers,antifreeze proteins,hydrophilic colloids,and other improvers to improve the quality of dough and bread has gradually become a research hotspot.However,the various types and different mechanisms of dough improvers result in doubts in the selection and use of improvers by manufacturers or consumers.Therefore,this paper reviewed the influence factors of frozen storage on dough quality and analyzed the method mechanism and research trend of adding different improvers to improve dough characteristics and finished product quality,providing a useful reference for the development of frozen dough technology.

关 键 词：冷冻面团 品质改良 改良剂 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]