冷冻面团的研究与发展

冷冻面团是面包生产的一种新工艺，本文对冷冻面团开发的背景、现状和主要技术问题作了简要的介绍。探讨了酵母耐冷冻性的研究。可通过两种途径提高酵母的耐冷冻性：一方面利用改良剂来保护酵母细胞：另一方面通过生物技术培养发酵良好的耐冻藏酵母，最后对我国冷冻面团的发展前景作了展望。     

低糖面团用耐冷冻酵母的筛选及其性质

从自然界中分离、筛选出100多株酵母,通过对其海藻糖含量、耐冷冻存活率、面团发酵活力以及-22℃冷冻后发酵力变化的测定,确定一株适用于冷冻面团制作的耐冷冻酵母--W122.该菌株在-22℃冻藏6周后存活率达到80%以上,发酵力为冷冻前的78%.在不同含糖量(0%～20%)的面团中发酵力变化不大,均能达到较高的发酵产气量,在含糖量为5%时产气量最高,并可用于无糖面团的制作.因此,该酵母在冷冻面团加工中具有很大的应用前景.     

冷冻面团中酵母的抗冻性及抗冻酵母的研究进展

随着烘焙工业中冷冻面团技术的引进和迅速发展，酵母的抗冻性作为冷冻面团的一个主要影响因素，也应该引起关注。文章综述了对冷冻面团中酵母抗冻性的研究进展，从物理和生物学的角度分析了温度变化对酵母抗冻性的影响，并探讨了抗冻酵母的培育和生产方法，旨在为新的抗冻酵母的生产提供依据。     

添加剂在冷冻面团中的应用

研究添加剂对冷冻面团品质的影响.通过在冷冻面团中添加磷酸二氢钙、硬脂酰乳酸钠、分子蒸馏单甘酯等,不仅直接影响抗冻性酵母经冷冻贮藏后发酵活力的变化,而且影响冷冻产品的成品体积大小与质量.其效果优于不使用添加剂的面团.     

酵子与酵母混合对冷冻面团馒头品质的影响研究

研究了酵母与酵子不同混合比例对冷冻面团馒头品质的影响。通过测定不同发酵时间下馒头的基本指标、质构和感官总分,找出制作冷冻面团馒头最适的混合比例和解冻后的发酵时间。研究表明:酵母与酵子混合比例为4∶1,解冻后的发酵时间为45 min时,做出的冷冻面团外观较好,成品馒头的感官总分较高。单纯用酵母做出的冷冻面团表皮容易开裂和坍塌,但是酵子添加比例较大时,发酵剂的发酵活力降低,解冻后需要将长的发酵时间。添加适量的酵子制作出来的冷冻面团表皮较光滑,不易开裂和塌陷,制作馒头的口感和风味要比单纯使用酵母制作的馒头要好很多,同时大大的缩短了解冻后的发酵时间。     

面团配方对冷冻面团发酵活力的影响

在优选一株优良的耐低温面包酵母菌种的基础上,对冷冻面团配方进行了研究。结果表明,面筋含量高的面粉适于制作冷冻面团,配方宜采用 (以面粉为基准 )：蔗糖 10％～ 15％、鲜酵母 4％、盐 0.5％、水 55％～ 60％、起酥油 3％、蛋黄 5％、法国添加剂 0.5％。     

冷冻面团发酵特性的研究

以小麦高筋粉为原料,采用预发酵、未发酵、二次发酵3种发酵方式制作冷冻面团,研究不同发酵方式对冷冻面团理化特性的影响。结果表明,发酵方式影响了水的流动性和半结合水的含量,3种面团相比较,二次发酵面团相对较软,预发酵面团相对较硬;不同的发酵方式对于其面团内的面筋网络和酵母细胞的破坏有显著影响。     

影响冷冻面团质量的因素

主要探讨了冷冻面团加工过程中工艺流程的选择、冻结前的处理、冻结条件,冻藏条件和解冻方法对冷冻面团质量的影响以及冷冻面团加工中基本原料的选择和添加剂的种类对面团质量的影响。      

不同酵母对冷冻面团发酵特性及馒头品质的影响

对市场上4种活性干酵母进行了无糖和低糖面团发酵活力及冷藏1周后发酵力的变化进行测定。结果表明:不同酵母在无糖面团和低糖面团中的发酵力存在差异,酵母Y2基本无差别,Y1、Y3和Y5发酵力都有不同程度的提高。冷藏7d后相对发酵力的测定表明:Y1、Y3和Y4在无糖面团中相对发酵力较高;Y2和Y3在低糖面团中的相对发酵力较高。通过无糖冷冻面团馒头感官评价及质构特性的测定,用酵母Y3来发酵的冷冻面团馒头品质较好。     

影响冷冻面团质量的因素

主要探讨了冷冻面团加工过程中工艺流程的选择、冻结前的处理、冻结条件,冻藏条件和解冻方法对冷冻面团质量的影响以及冷冻面团加工中基本原料的选择和添加剂的种类对面团质量的影响。     

Textural Characteristics of Wholewheat Pasta and Pasta Containing Non-Starch Polysaccharides

Pasta enriched with nonstarch polysaccharides, and wholewheat pasta were assessed for cooking quality. Xanthan gum improved pasta firmness when added at 1 and 2%, without affecting moisture uptake or degree of swelling when cooked for a constant time. Dynamic rheological testing indicated development of a network structure with addition of gums which contributed to overall pasta tirmness. Food grade pea fiber, at 5 and 10%, caused moderate reduction in firmness. Wholewheat pasta was similar in firmness to pasta with 10% pea fiber, as measured by Instron. Dynamic rheometry measurements indicated a weak network in wholewheat pasta. Small strain dynamic tests were more sensitive to subtle changes in network structure than were large deformation compression tests.     

复合改良剂在面制品中的应用

复合改良剂以其良好的性能在食品加工中应用广泛，现对其在面制品中的应用作一综述。     

Prebiotics: Application in Bakery and Pasta Products

The concept of functional foods has markedly moved toward gastrointestinal health. The prebiotic approach aims at achieving favorable milieu in the human gut by stimulating beneficial bacteria. Several food products act as substrates for the application of prebiotic substances and bakery products are one such category. The trend of increasing consumption of bakery products justifies the choice of using them as vehicles for delivering the prebiotic compounds. Apart from the health benefits, the prebiotic compounds also have nutritional and technological effects in the food matrix. In addition to increasing the fiber content, the candidate prebiotics also affect the rheology and final quality of bakery products. The prebiotic compounds are selected accordingly to confer desirable properties in the final product. The health advantages of prebiotics being well established, the technological advantages in bakery products such as bread and biscuits and extruded product such as pasta are discussed elaborately.     

抗冻剂在冷冻鱼糜生产中的应用

研究了不同抗冻剂对冷冻鱼糜性能的影响。实验结果表明,添加抗冻剂低聚糖、蔗糖、山梨醇可以有效地防止鱼糜在冷冻过程中蛋白发生变性,并能提高冷冻鱼糜的凝胶强度,混合磷酸盐能有效的提高冷冻鱼糜的保水性。通过试验得出,4种抗冻剂的优化配比是:低聚糖4%,山梨醇2%,蔗糖1%,混合磷酸盐0.3%,生产的冷冻鱼糜凝胶强度最高可达14 148.1 g/cm2。     

冷冻面团加工技术与中国传统食品现代化

安琪酵母公司率先将冷冻技术应用到发酵面点的制作工艺中,应用前沿的酵母技术和独特的改良剂配方解决普通冷冻生坯的生产难题,取得了卓越的成绩。阐述了冷冻面团加工技术应用于中国传统食品工业的现状、工艺特点和冷冻酵母、冷冻面团添加剂在冷冻技术中的关键地位;分析了冷冻面团加工技术在中国传统食品工业的应用发展前景。     

膨化麦麸对面团特性及馒头品质的影响

研究了膨化麦麸不同添加量对面团特性、馒头质量及其货架期的影响。结果表明:麦麸经挤压膨化后,脂肪含量略有下降,淀粉、不溶性膳食纤维含量明显下降,可溶性膳食纤维含量显著提高,粗蛋白含量几乎没有发生变化,可溶性成分增多,麦麸的营养组分发生变化;添加适量的膨化麦麸,可改善面团的特性及馒头的品质,增加馒头的体积,提高馒头的含水量,改善馒头的质地,延长馒头的货架期,在本试验条件下膨化麦麸添加量不宜超过8%。     

速冻黄瓜、藕的烫漂处理

将新鲜黄瓜、藕通过几种不同的烫漂处理，速冻后冻藏1个月，期间定时对样品进行检测，以确认最佳烫漂处理方式。试验结果表明：黄瓜烫漂30S、藕烫漂35S时冻藏效果最好，可保持黄瓜和藕的色泽、风味、质地，以及VC等营养成分。     

Heat Denaturation of Durum Wheat Semolina β-Amylase Effects of Chemical Factors and Pasta Processing Conditions

The susceptibility to heat denaturation of durum wheat β-amylase was studied in aqueous solution at 50 to 65°C. The activation energy of the reaction of denatnration was 439 kJ/mole between 56 and 65°C. Additives were tested to determine their protective effects on enzyme activity (at 65°C) in aqueous solution. Maltose, resulting from degradation of starch by β-amylase, appeared to be the most protective. The β-amylase became more resistant to heat with higher concentrations of maltose, indicating an enzyme-maltose complex which was more stable to heat than the enzyme alone. The same mechanism occurred when durum wheat pasta was processed: maltose produced either during mixing and sheeting or during extrusion protected the enzyme. The degree of protection was proportional to the intensity of mechanical work imparted to the dough.     

我国冷冻面团技术的应用和发展综述

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。