影响冷冻面团的因素及其品质改良研究进展

冷冻面团技术因具有延长货架期、防止老化、便于冷藏和运输等优越性,在国内外食品工业得到了广泛的应用。然而,冷冻面团的生产和储存也会面临诸多困难,例如酵母活性降低、面筋结构破坏和冰晶形成等,这些都会破坏冷冻面团的质量。本文概括总结了影响冷冻面团品质因素的作用机理及研究现状,并总结了提高酵母耐冻性、改善面筋结构和面团特性的有效方法。添加改良剂可以减小由于冻藏或冻融循环致使面筋网络破坏的程度,添加谷氨酰胺转氨酶可改善冷冻面团的粘弹性与面筋网络结构,还可明显增加冷冻面团面包的比容,减小面包芯的硬度。选用优质酵母可提高酵母在冷冻期间的发酵力,改善冷冻面制品的风味和口感,其中高产胞外多糖的乳酸菌可以有效改善冷冻馒头面团品质。冷冻面团技术推动了我国馒头、包子、饺子、月饼等中式面食制品快速发展,具有一定的发展潜力。

Research Progress of Influencing Factors and Quality Improvement of Frozen Dough

The frozen dough technology has been widely used in the food industry at home and abroad because of its superior shelf life,prevention of aging,ease of refrigeration and transportation. However,the production and storage of frozen dough can also face many difficulties,such as reduced yeast activity,gluten structure damage and ice crystal formation,which can destroy the quality of frozen dough. This paper summarizes the mechanism and research status of factors affecting the quality of frozen dough,and summarizes effective methods to improve the freeze resistance of yeast and improve the gluten structure and dough characteristics. Adding a modifier can reduce the degree of gluten network damage caused by frozen or freeze-thaw cycles. Adding glutamine transaminase can improve the viscoelasticity and gluten network structure of frozen dough,and significantly increase the specific volume of frozen dough bread and reduce the hardness of the bread core. The use of high-quality yeast can improve the fermenting power of yeast during freezing and improve the flavor and taste of frozen noodles. The high-yield lactic acid bacteria extracellular polysaccharide can effectively improve the quality of frozen steamed bread. The frozen dough technology has promoted the rapid development of Chinese pasta products such as steamed buns,steamed stuffed buns,dumplings and moon cakes,and has certain development potential.