不同分子结构的黄原胶对冷冻面团及面包特性的影响

为研究不同分子结构的黄原胶对冷冻面团品质和面包烘焙特性的影响，该研究将3种不同分子结构的黄原胶分别添加至面粉中制作面团，经冷冻贮藏后进行面包焙烤，测定面团发酵速率、流变学特性、热稳定性及面包比容、硬度、弹性等。结果显示：随着冻藏时间的延长，面团品质及面包烘焙特性均受到影响，添加黄原胶显著降低面团劣变程度、改善面包品质。流变学结果表明，添加黄原胶增加面团黏弹性，抑制淀粉糊化；质构结果表明，黄原胶的添加显著增加面包的弹性，降低面包硬度（P<0.05）；比容结果显示，黄原胶的添加可以显著增加冷冻面团面包的比容（P<0.05）；低分子量黄原胶对面包品质改善效果较好。综上，在冷冻面团中添加黄原胶，可以得到品质较好的冷冻面团面包，且较低分子量黄原胶（1 400 kDa）不仅能改善面包焙烤特性，还可以降低实际生产应用过程中的时间成本。

Effect of Xanthan Gum with Different Molecular Structures on the Characteristics of Frozen Dough and Bread

To investigate the effects of xanthan gum with different molecular structure on the quality of frozen dough and baking characteristics of bread,three kinds of xanthan gum with different molecular structure were added to flour to make dough,and bread was baked after frozen storage.The fermentation rate,rheological properties,thermal stability of dough and the specific volume,hardness elasticity of bread were determined.The results showed that with the extension of frozen storage time,dough quality and bread baking properties were affected,and the addition of xanthan gum significantly reduced the degree of dough deterioration and improved bread quality. The addition of xanthan gum increased the viscoelasticity of the dough,and inhibited the starch gelatinization. The rheological results indicated that,the textural results revealed that xanthan gum enhanced the elasticity and decreased the hardness of the bread（P<0.05）.Additionally,xanthan gum increased the specific volume of frozen dough bread（P<0.05）.Xanthan gum with low molecular weight was more effective in improving the quality of bread. In conclusion,adding xanthan gum to frozen dough could enhance the quality of frozen dough bread,and xanthan gum with low molecular weight（1 400 kDa）could improve the baking characteristics of the bread,and also reduce the hydration time during the actual industrial application.