共查询到20条相似文献,搜索用时 0 毫秒
1.
食品酶制剂改善冷冻面团贮藏稳定性的研究 总被引:1,自引:0,他引:1
应用F3发酵流变仪、质构仪研究了葡萄糖氧化酶和谷氨酰胺转胺酶对冷冻面团贮藏稳定性的影响.空白面团含有葡萄糖氧化酶面团和含有谷氨酰胺转胺酶面团于-18℃冷冻贮藏7,21,35 d,研究发现:三种面团经冷冻贮藏发酵高度均有所降低,产气能力下降;葡萄糖氧化酶和谷氨酰胺转胺酶抑制了冷冻贮藏对面团发酵高度、产气和持气能力的破坏.葡萄糖氧化酶和谷氨酰胺转胺酶稳定了面团流变学特性的变化.添加葡萄糖氧化酶和谷氨酰胺转胺酶冷冻面团面包比容增加、硬度减小;面包瓤更柔软、光滑、富有弹性,面包感官评分高. 相似文献
2.
3.
4.
Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough 总被引:2,自引:0,他引:2
Smail Meziani Jordane JasniewskiPablo Ribotta Elmira Arab-TehranyJean-Marc Muller Mohamed GhoulStéphane Desobry 《Journal of food engineering》2012,109(3):538-544
The aim of the present study was to investigate the effect of yeast content and frozen storage (9 weeks at −40 °C) on the structural and rheological parameters, and fermentative activity of frozen sweet dough. Two types of dough were studied (to estimate dough shelf life): simple yeasted dough (SY) and double yeasted dough (DY). Fermentative activity (yeast viability, gassing power, and dough volume), rheological and textural parameters were assessed for frozen sweet doughs.These effects were explored by different and complementary methods: Fourier transform infrared (FTIR), dynamic rheology, texture profile analysis (TPA) and differential scanning calorimetry (DSC).The data showed that the longer the frozen storage time at −40 °C, the higher the decreased of frozen sweet dough quality. The rheological attributes such as hardness, ΔS, springiness, tan δ and yeast activity declined significantly during frozen storage. This modification led to lower specific volume of frozen sweet dough during proofing.The observed changes of the frozen sweet doughs rheological properties after thawing may be attributed to the damage on the gluten cross-linking, mainly produced by the ice crystallization during frozen storage. The storage effect was particularly concentrated in the first 27 days of storage. 相似文献
5.
6.
冷冻面团技术是面包生产的一种新工艺,在烘烤前利用冷冻技术来处理面包坯或半成品,能够延长面包面团的货架储存期.选取不同冷冻储藏期内的冷冻面团,制作成面包并分析它们的比容、高径比、表皮和内部组织色泽及柔软度等指标,观察未发酵冷冻甜面团及其面包产品的品质特性.结果显示,在冷冻期间的前3~4周内,由冷冻面团制作成的甜面包品质急速降级.并在以后长达70天的冷冻储藏期间内趋于不可逆转的稳定状态.在进一步的研究中发现,使用一种以水溶性米糠多糖为乳化载体的冷冻甜面团改良剂能够使冷冻甜面团面包在长迭70天的冷冻储藏期间呈现出相当满意的产品质量特性. 相似文献
7.
Appreciable disulphide interchange has been found between wheat proteins and cystamine when the latter was incorporated into doughs. If the extent of the protein-protein reaction is of the same order it has been calculated that interchange of this magnitude would be enough to cross-link the glutenin into a continuous structure. Cysteamine was more reactive than cystamine in the disulphide interchange reaction. 相似文献
8.
9.
抗冻性面包酵母选育及其在冷冻面团中应用 总被引:11,自引:0,他引:11
冷冻面团技术代表了当今世界面包生产的主流,它的应用得到了人们的广泛关注。控制冷冻面团的质量需要从多方面考虑,其中选择抗冻性面包酵母为问题的关键。研究发现,面包酵母的抗冻性可能与耐酒精度相关联,本文通过耐酒精度实验,选育出了抗冻性面包酵母S.cerevisiae X—003,并对其在冷冻面团中的应用进行了研究。 相似文献
10.
11.
12.
《Food research international (Ottawa, Ont.)》2007,40(6):763-769
Carrot (Daucus carota) antifreeze proteins have strong anti-recrystallization ability and potential uses in food industry. In this study, the effects of carrot concentrated protein supplementation containing 18.3% carrot antifreeze protein on the fermentation capacity of frozen dough were evaluated. Adding carrot concentrated protein to frozen dough increased the retention capacity of the dough, decreased mortality of the yeast, caused a thermal-hysteresis phenomenon during freezing–thawing cycle, and retarded the crystal forming. The application of carrot concentrated protein in frozen dough was proved to be a promising improver for the frozen dough fermentation. 相似文献
13.
14.
15.
16.
17.
Influence of surfactants on rheological characteristics of dough and quality of parotta 总被引:1,自引:0,他引:1
Dasappa Indrani & Gandham Venkateswara Rao 《International Journal of Food Science & Technology》2003,38(1):47-54
The effect of the surfactants glycerol monostearate (GMS), lecithin, diacetyl tartaric acid esters of monoglycerides (DATEM), polyoxyethylene sorbitan monostearate (PS‐60) and sodium stearoyl‐2‐lactylate (SSL) on the rheological characteristics of dough and quality of parotta was studied. Use of the surfactants increased stability as measured by the farinograph, valorimeter value, extensograph ratio figure and extensograph area, indicating an increase in the strength of the dough. Surfactants reduced the mixograph peak height, mixograph area, apparent biaxial extensional viscosity, compressive stress, force decay parameter, hardness and adhesiveness, and increased the cohesiveness of dough. The values for peak viscosity increased with DATEM, PS‐60 and SSL and decreased with GMS and lecithin. Among the surfactants tested, SSL and PS‐60 brought about the greatest improvement in the quality of parotta, followed in decreasing order by DATEM, lecithin and GMS. 相似文献
18.
H. M. ELLIS 《International Journal of Dairy Technology》1979,32(2):81-85
The characteristics of frozen dairy foods and the importance of freezing as a preservative are discussed and the need for an effective temperature profile required for various products considered. The progress of the product from factory to consumer is traced in detail and the cold store and supply vehicles described. 相似文献