基于不同熟制方式的发面饼冻藏品质变化机制

发面饼在中华传统饮食中占据重要的地位,其即食口感好、有发酵香味,深受消费者喜爱,但随着储存时间的延长,发面饼食用品质下降,口感和风味变差;因此,发面饼在储存过程中的品质劣变一直是制约发面饼工业化生产和流通的瓶颈.本实验通过核磁共振仪、X射线衍射仪、差示扫描量热仪以及扫描电子显微镜分析蒸制和烤制的发面饼在冻藏期间的水分迁...

Mechanism Underlying Quality Changes during Frozen Storage of Leavened Pancake Cooked by Different Cooking Methods

Leavened pancake plays an important role in the traditional Chinese diet. It has good taste and fermented flavor, making it popular with consumers. However, the quality of leavened pancake will decrease and the mouthfeel and flavor deteriorate as it is stored for a long time. Therefore, the quality deterioration of leavened pancake during storage is always a bottleneck restricting its industrial production and circulation. In this work, the changes of water mobility, starch crystallinity, starch thermal properties and microstructure in steamed or baked leavened pancake during frozen storage were evaluated by nuclear magnetic resonance (NMR), X-ray diffractometry (XRD), differential scanning calorimetry (DSC) and scanning electron microscopy (SEM), in order to reveal the mechanism underlying the quality changes of leavened pancake cooked by different methods during frozen storage. The results showed that the moisture contents of the two cooked samples decreased gradually during frozen storage, a higher level being observed in steamed leavened pancake compared to baked one. For both samples, the relaxation peak area of weakly bound water decreased, while the relaxation peak area of free water increased gradually during frozen storage; the extent of starch crystallinity increased during frozen storage, being higher in steamed leavened pancake than in baked one, and the extent of starch crystallinity in baked leavened pancake gradually decreased with baking time. The gelatinization onset temperature, peak temperature and conclusion temperature and gelatinization enthalpy did not obviously change during frozen storage and the microstructure of steamed and baked leavened pancake changed from a continuous matrix to a thin broken state.