摘要 采用面团持水力、发酵力、质构分析、感官评价等方法,探究了不同小麦粉冷冻面团在长期冻藏过程中的品质变化。结果表明,长期冻藏过程中冷冻面团因冰晶生成和酵母死亡致使面团面筋网络结构不断弱化,高筋小麦粉比低筋、中筋小麦粉冷冻面团的面筋网络结构更牢固,面团的锁水能力更强,在短期冻藏内存在一定程度的品质改善,低筋、高筋小麦粉冷冻面团的品质则不断劣化。不同小麦粉冷冻面团在冻藏过程中的硬度品质劣化最严重,冻藏35 d后,低筋、中筋、高筋小麦粉馒头的硬度分别提高了63.6%,81.2%,-13.4%;弹性分别降低了3.13%,7.86%,2.29%。 The quality changes of different wheat flour frozen dough during long-term frozen storage were studied by using dough holding capacity,fermentation power,texture analysis and sensory evaluation.The results showed that the gluten network structure of the dough was constantly weakened due to the formation of ice crystals and the death of yeast during the long-term freezing storage process.The gluten network structure of high-gluten wheat flour was stronger than that of low-gluten and medium-gluten wheat flour frozen dough,and the dough had a stronger water-holding capacity.In short-term frozen storage,there was a certain degree of quality improvement of high-gluten flour frozen dough,while the quality of low-gluten and high-gluten wheat flour frozen dough continues to deteriorate.The hardness of frozen dough of different wheat flour deteriorated the most during the frozen storage process.After 35 d of frozen storage,the hardness of low-gluten,medium-gluten,and high-gluten wheat flour steamed buns increased by 63.6%,81.2%,-13.4%,and the elasticity decreased by 3.13%,7.86%,2.29%,respectively.
机构地区 无锡华顺民生食品有限公司
出处 《农产品加工》 2021年第6期14-19,共6页 Farm Products Processing
