低场核磁共振分析仪研究添加剂对冷冻面团 持水性的影响

为提高面团的持水性以降低面团在冷冻过程中的水分迁移。利用低场核磁共振分析仪(NMR)研究34种面团常用添加剂的持水特性。对于发酵面团，提高面团持水性能力排在前5位的依次为双乙酰酒石酸单(双)甘油酯(DATEM)、瓜尔豆胶、硬脂酰乳酸钠(SSL)、抗坏血酸(VC)、三聚磷酸钠，它们能使深层结合水的比例从19.29%分别提高到28.66%、25.80%、25.10%、24.90%、23.86%。对于未发酵面团，提高面团持水性能力排在前5位的依次为三聚磷酸钠、羟甲基纤维素钠(CMC)、瓜尔豆胶、VC、六偏磷酸钠，它们能使深层结合水的比例从17.27%分别提高到23.80%、23.35%、23.16%、23.07%、22.84%。

Effect of Food Additives on Water-Holding Capacity of Frozen Dough Examined by NMR

In order to improve the water-holding capacity of dough and reduce water migration during freezing process,the effect of 34 food additives on water-holding capacity of frozen dough was explored by low-field nuclear magnetic resonance(NMR).For fermented dough,top five food additives that could improve the water-holding capacity were DATEM,guar gum,SSL,VC and sodium tripolyphosphate,which could increase deep bound water percentage in dough from 19.29% to 28.66%,25.80%,25.10%,24.90% and 23.86%,respectively.For unfermented dough,top five food additives that could improve the water-holding capacity were hexametaphosphate,VC,guar gum,CMC and sodium tripolyphosphate,which could increase deep bound water percentage in dough from 17.27% to 23.80%,23.35%,23.16%,23.07% and 22.84%,respectively.