| 改良剂对冷冻面团抗拉伸特性和馒头品质的影响 |
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| 引用本文： | 李楠,王佳玮,张丽媚,张斌,杜久超,田立志,曹星.改良剂对冷冻面团抗拉伸特性和馒头品质的影响[J].中国粮油学报,2011,26(12):16-19. |
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| 作者姓名： | 李楠 王佳玮 张丽媚 张斌 杜久超 田立志 曹星 |
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| 作者单位： | 天津市食品生物重点实验室天津商业大学生物技术与食品科学学院,天津,300134 |
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| 摘 要： | 冷冻面团技术应用于发酵面制品的生产,经常因面团的稳定性差,产品发生品质问题,通常采用添加面团改良剂的方法来增强面团的抗拉伸强度和提高其稳定性.借助质构分析仪,采用单项和正交试验法,研究了4种面团改良剂对蒸制用冷冻面团抗拉伸特性的影响,正交试验结果表明:当单甘酯(DMG)∶大豆磷脂∶磷酸二氢钙∶瓜尔豆胶=2∶4∶3∶8时,冷冻面团的抗拉伸性和稳定性良好.并以此配合进行了冷冻面团制品的蒸制对照试验,添加改良剂制品的比体积、表皮颜色、形状、质地结构、芯弹柔性、口感和其他外观指标都好于对照制品.
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| 关 键 词： | 冷冻面团 抗拉伸性 复配添加剂 质构分析仪 |
Effects of Improver on Anti-Stretchability of Frozen Dough and Quality of Steamed Bread |
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| Li Nan
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Wang Jiawei
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Zhang Limei
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Zhang Bin
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Du Jiuchao
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Tian Lizhi
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Cao Xing.Effects of Improver on Anti-Stretchability of Frozen Dough and Quality of Steamed Bread[J].Journal of the Chinese Cereals and Oils Association,2011,26(12):16-19. |
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| Authors: | Li Nan Wang Jiawei Zhang Limei Zhang Bin Du Jiuchao Tian Lizhi Cao Xing |
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| Affiliation: | Li Nan Wang Jiawei Zhang Limei Zhang Bin Du Jiuchao Tian Lizhi Cao Xing(Tianjin Key Laboratory of Food and Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134) |
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| Abstract: | Frozen dough technology is applied to production of fermented flour products.The tensile strength and stability of dough can be improved by adding dough improvers,for the poor stability may result in quality problems.In the experiments,the influences of four improvers on the anti-stretchability of steaming frozen dough were investigated by the texture analyzer via single-factor and orthogonal methods.The orthogonal results showed that the additives,whose ratio of distilled monoglycerides(DMG),soybean phosph... |
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| Keywords: | frozen dough anti-stretchability compound additives texture analyzer |
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