冻藏诱导酵母损伤对面包品质及老化的影响  

Effect of frozen storage on bread quality and staling properties

作　　者：郭璐楠 潘薇 王一航 刘国栋 吴春森 GUO Lunan;PAN Wei;WANG Yihang;LIU Guodong;WU Chunsen(School of Food Science and Engineering,Yangzhou University,Yangzhou,Jiangsu 225127,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《美食研究》2024年第4期53-58,共6页Journal of Researches on Dietetic Science and Culture

基　　金：国家自然科学基金青年项目(32202085);国家自然科学基金面上项目(32372212);江苏省优青项目(BK20220115);扬州“绿扬金凤计划”优秀博士(YZLYJFJH2021YXBS172)。

摘　　要：采用高效液相色谱仪、质构仪、顶空固相微萃取-气质联用技术、差示扫描量热仪和X-射线衍射仪等技术手段,分析探究冻藏过程中由酵母损伤引起的面包烘焙品质的变化。结果显示:随着冻藏时间延长,面团有机酸含量显著增加,导致pH值明显下降。冻藏处理后面包芯中令人愉悦的风味物质含量显著下降,促使面包风味散失。同时面包比容下降、面包芯干硬,提升储藏期面包水分散失速率和老化程度。因此,冻藏诱导酵母损伤是导致冷冻面团品质劣变的重要因素。The effect of yeast damage induced by freezing on bread baking quality and staling were evaluated through high-performance liquid chromatography,texture analysis,headspace solid-phase microextraction-gas chromatography-mass spectrometry,differential scanning calorimetry,and X-ray diffraction.The results showed that the organic acid content of yeasted dough increased significantly with extended frozen storage time,resulting in a decrease in dough pH.The contents of pleasant odor compounds in the bread crumb were remarkably decreased,promoting the loss of bread flavor.Additionally,reductions in bread specific volume,and drying and hardening bread crumb were observed,accompanied with elevated rates of moisture loss and staling degree of stored bread.Therefore,yeast damage induced by freezing is an important factor leading to the deterioration of frozen dough quality.

关 键 词：冷冻面团 酵母 面包品质 回生 

分 类 号：TS972.132[轻工技术与工程]