共查询到20条相似文献,搜索用时 0 毫秒
1.
添加剂对冷冻面团面包的影响 总被引:3,自引:0,他引:3
研究了各种添加剂在冷冻面团面包中的作用。起酥油和蛋黄有同时改善冷冻面团面包比容和风味的作用,在面团形成后再加入起酥油有利于面团的持气力,市售添加剂以法国添加剂为佳,适量添加α-淀粉酶和增稠剂可改善面包品质。冷冻面团面包可采用3%起酥油,5%蛋黄,0.5%法国添加剂。 相似文献
2.
面团筋力影响冷冻面团稳定性,而面团筋力又受到面团加水量,面粉种类,添加剂等影响。可通过选择面粉种类,改变加水量,添加添加剂等手段提高冻冷面团稳定性。 相似文献
3.
Sayyed-Vahid Ayati Nasser Hamdami Alain Le-Bail 《International Journal of Food Properties》2017,20(4):782-791
The impact of pre-fermentation time and freezing rate on Sangak frozen dough and bread quality were studied. The pre-fermented doughs for 0, 30, 60, 90, or 120 min were frozen under –20, –25, or –30°C in air blast freezer. After 24 h storage at –18°C, dough samples were baked after final fermentation. The yeast viability, gassing power, and dough development for fresh and frozen Sangak doughs were determined. Crust color, density, and shear stress of bread obtained from fresh and frozen Sangak dough were evaluated. The results showed that yeast survival initially increased and then decreased with increasing freezing rate. The maximum yeast survival was observed at short pre-fermentation (30 min). A direct relationship was observed between gassing power, dough development, and yeast viability. From bread quality point-of-view, short pre-fermentation and higher freezing rate led to a more desirable bread. 相似文献
4.
5.
6.
BackgroundFrozen dough technology could effectively extend the shelf life of bread to ensure the freshness, which is widely used and gradually replace the traditional bread production. However, during the production and storage of frozen dough, a series of problems could take place, such as inhibition of yeast activity, damage of the structure of the dough, leading to the deterioration of dough quality.Scope and approachThis review summarizes the factors that affect the final quality of frozen dough, including yeast activity, dough structure and dough properties. Some effective methods for improving freeze tolerance of yeast, dough structure and dough properties are discussed, including addition of various additives, use of genetic engineering technique, optimization of freezing and storage conditions, and employment of novel freezing technology.Key findings and conclusionsThe addition of additives can not only improve the freeze tolerance of yeast but also maintain the rheological and thermophysical properties of dough. Through the modification of gene, freeze tolerance and fermentation ability of yeast can be improved. Optimizing freezing and storage conditions ensures the activity of yeast as well as dough network structure so that freezing damage due to ice crystals can be minimized. In addition, novel freezing technology such as ultrasound-assisted freezing can simultaneously accelerate the freezing process as well as generate fine and uniform ice crystals, thus protecting dough network structure. 相似文献
7.
8.
冷冻面团加工烘焙食品的最新技术动态 总被引:8,自引:0,他引:8
本文较详细地介绍了国内外冷冻面团技术生产烘焙食品的最新动态、技术关键点及其应用,指出了如何正确选择辅料,使用冷冻面团技术应注意的问题,冷冻面团的几种典型工艺技术流程,冷冻面团的优缺点等,对国内广大烘焙业同仁具有重要参考价值。 相似文献
9.
10.
11.
采用差示扫描量热仪、低场核磁、原位拉曼光谱仪等手段研究不同酶解时间下亚麻籽粕蛋白酶解物对面团的冷冻保护作用。结果表明:酶解时间60 min时,亚麻籽粕蛋白酶解物的热滞活性最高,为0.83℃,且此酶解时间下亚麻籽粕蛋白酶解物的冰重结晶抑制活性最显著,大冰晶比例降至最低。将亚麻籽粕蛋白酶解物添加到面团体系中发现水解度为13.62%(酶解60 min)的酶解物冷冻保护效果最为显著,与对照组相比,面团中强结合水提高了13.2%,弱结合水、自由水分别降低了0.7%、7.9%;面团的最大发酵高度、最终高度、开始泄露CO2时间分别提高了18.5%、24.4%、34.4%;蛋白结构分析表明,当水解度为13.62%时,面筋蛋白中α-螺旋相对含量最高,与对照组相比提高了35.3%,无规卷曲相对含量降低了28.9%;氨基酸侧链I760值提高了282.3%,I850/I830值降低了59.6%;二硫键g-g-g构型和g-g-t构型相对含量分别提高了8.8%、9.8%。综上,亚麻籽粕蛋白酶解物提升了面团的持水性能,缩短了面团... 相似文献
12.
添加剂对冷冻面团馒头品质的影响 总被引:1,自引:0,他引:1
对冷冻面团制作馒头进行了尝试,研究了羧甲基纤维素钠、硬酯酰乳酸钙钠、谷朊粉、维生素C以及它们复合对冷冻面团馒头品质的影响,结果表明:冷冻面团技术也可用于生产馒头,冷冻面团馒头复合品质改良剂的最优配方为:谷朊粉4%,硬酯酰乳酸钙钠0.05%,维生素C0.006%,羧甲基纤维素钠0.6%,此时冷冻面团馒头的品质较好。 相似文献
13.
研究了冷冻华夫面团冻藏期间的水分质量分数、水分分布、酵母含量、产气能力、持气能力等指标的变化,阐明冷冻面团品质变化的机制.实验表明,冷冻华夫面团冻藏时间对产品品质具有显著影响,当冻藏时间为3个月时,酵母含量、产气能力、持气能力分别下降了28%、23%和36%.通过研究不同类型添加剂(谷朊粉、黄原胶、羟丙基甲基纤维素、结... 相似文献
14.
15.
我国冷冻面团技术的应用和发展综述 总被引:2,自引:0,他引:2
冷冻面团技术因具有便于冷藏和运输、能够标准化生产、降低成本等优越性,已成为我国食品工业最具发展潜力的技术之一,本文介绍了冷冻面团技术在生产上的应用现状,综述了国内外对冷冻面团技术的研究进展,分析了目前我国冷冻面团技术中存在的问题以及今后发展前景。 相似文献
16.
17.
考察冷冻非发酵面团于-18 ℃冻藏不同时间(0、5、10、15、20、25 d),其化学成分与物理特性的变化。结果表明:随着冻藏时间的延长,直链淀粉含量总体上呈下降趋势,当冻藏至第5天时,其含量急剧下降,之后呈波动变化;还原糖含量逐渐上升,然后趋于稳定(含量约49.26 mg/g干质量);戊聚糖含量小幅下降;巯基含量呈先上升后下降趋势;硬度、胶着性增加,黏聚性变化不显著(P>0.05),弹性下降;弹性模量G’与黏性模量G’’均有所下降;除冻藏15 d外,tanδ值相近且均高于空白组;色泽也有所下降。结论:随着冻藏时间的延长,冷冻非发酵面团的品质有所下降。 相似文献
18.
以市售标准粉为材料,利用二次回归正交旋转试验设计,分别以冷冻面片质构特性参数破碎力和延展性为响应值建立了冷冻面片制作的二次多项数学模型,验证了模型的有效性,采用响应曲面法(response surface methodology,RSM)考察了交互作用的影响,并根据方程求解出稳定点的水平值,从而确定出冷冻面片制作工艺的优化参数为:和面速度240 r/min,和面时间5 min,和面加水量40%,静置时间30 min,冷冻温度-30℃,冷冻时间5h。冷冻面片制作工艺参数对其质量有显著影响。 相似文献
19.
Abdelmagid Hamed Sanaa Ragaee El‐Sayed M. Abdel‐Aal 《Journal of food science》2014,79(12):E2470-E2479
Research has shown that prolonged frozen storage of bread dough reduces the quality of the end product. In this study, the effect of air‐classified barley flour fraction rich in β‐glucan (approximately 25%) on rheology and quality of frozen yeasted bread dough was investigated. Wheat flour (W) was replaced by air‐classified barley flour fraction (B) at 10% without or with 1.4% vital gluten to produce β‐glucan enriched barley dough (WB) or barley dough plus gluten (WB + G). Dough products were stored at ?18 ºC for 8 wk and their rheological properties were investigated weekly. During frozen storage dough extensibility increased, while elastic and viscous moduli decreased. Differential scanning calorimeter and nuclear magnetic resonance data indicated that WB and WB + G dough products contained approximately 10% less freezable water and 9% more bound water compared to the control dough (W). β‐Glucan enriched dough also exhibited less changes in gluten network as shown by SEM photographs. The addition of air‐classified barley flour fraction at 10% in frozen dough reduced deterioration effects caused by frozen storage via minimizing water redistribution and maintaining rheological properties of frozen dough. 相似文献
20.