变性淀粉对非发酵面团冻融品质的影响

为了探究变性淀粉对非发酵面团冻融品质的影响，本研究比较了在添加马铃薯羟丙基二淀粉磷酸酯、木薯醋酸酯淀粉、木薯羟丙基淀粉与马铃薯醋酸酯淀粉后非发酵面团冻融品质的变化。结果表明：变性淀粉未能有效控制冻融面团的失水率，但冻融面团深层结合水相对含量均有所增加，凝胶能力下降，且不受变性淀粉添加量与种类的影响。冻融面团剪切力均随着变性淀粉添加量增加呈现“下降-上升”的趋势，且均低于对照组。变性淀粉添加量较少时基本能较好地改善熟面坯的质构特性，高添加量反而不利于熟面坯的质构特性。添加木薯醋酸酯淀粉不利于面团流变性的改善，而其余3 种变性淀粉在添加量较低（＜5%）时，有利于改善面团的流变特性。因此，变性淀粉在添加量较少时对非发酵面团冻融品质有一定的改良作用。

Effect of Modified Starch on the Quality of Frozen-Thawed Non-fermented Dough

This study compared the effects of adding different modified starches, i.e., potato hydroxy propyl distarch
phosphate (HPDSP), tapioca acetate starch (TAS), hydroxy propyl starch (HPS) and potato acetate starch (PAS) on the
quality of non-fermented dough after freeze-thaw treatment. Results showed that the modified starches did not effectively
control water loss of frozen-thawed dough, but could lead to an increase in the relative content of deep-bound water and a
reduction in gelation capacity irrespective of the type or amount of modified starch. Firmness showed an initially downward and
then upward trend with increasing addition of modified starch, reaching maximum value lower than that of the control group.
The modified starches at low concentrations improved the textural properties of cooked sheets but had an adverse effect at high
concentration. The addition of TAS was not conducive to improving rheological properties of dough, while three other kinds
of modified starch at a low concentration (less than 5%) remarkably improved rheological properties of dough. Therefore, the
modified starches at low concentrations are effective for improving the quality of frozen and thawed dough.