食品添加剂对面团动态流变学及冷冻面团烘焙特性的影响研究

应用动态流变仪,研究了食品添加剂硬脂酰-2-乳酸钠(SSL)、刺槐豆胶(LBG)、葡萄糖氧化酶(GOD)、木聚糖酶(XY)及葡萄糖氧化酶和木聚糖酶(GOD+XY)复合对面团动态流变学特性以及对冷冻面团烘焙特性的影响。结果表明,在频率0.1～40Hz扫描过程中,与未添加任何添加剂的面团(空白面团)相比,添加SSL的面团弹性模量、粘性模量和损耗角正切都减小;添加LBG的面团弹性模量和粘性模量增大,损耗角正切减小;添加GOD的面团弹性模量增大,粘性模量和损耗角正切减小;含有XY的面团弹性模量和粘性模量减小,损耗角正切增大;而含有GOD+XY的面团弹性模量和粘性模量增大,损耗角正切减小。升温扫描过程中,在低于55℃时弹性模量和粘性模量变化较小。随温度的升高,大约从55℃开始弹性模量和粘性模量迅速增加到最大值,然后又快速降低。采用6个配方研究了不同添加剂及其不同配比对冷冻面团烘焙特性的影响,实验发现酶制剂、乳化剂及胶体复合明显提高了冷冻面团的烘焙特性,缩短了醒发时间、增大了面包比容和降低了面包瓤硬度,这表明酶制剂、乳化剂和胶体在面团体系中存在协同增效的作用。

Effect of Food Additives on Dynamic Dough Rheological Properties and the Baking Performance of Frozen Doughs

Dynamic rheological properties of doughs containing food additives such as sodium-stearoyl-2-lactylate(SSL), locust bean gum(LBG), glucose oxidase(GOD), xylanase (XY), and both glucose oxidase and xylanase (GOD+XY) were investigated using a dynamic rheometer. Also the effects of these additives on the baking performances of the frozen doughs were studied. As frequency increasing from 0.1 to 40Hz, the storage and loss modulus and the loss tangent decreased for the dough with SSL. The dough with LBG increased the storage and loss modulus and reduced the loss tangent. The dough with GOD increased the storage modulus and reduced the loss modulus and the loss tangent. The dough with XY reduced the storage and loss modulus and increased the loss tangent. The dough with GOD+XY mixtures increased the storage and loss modulus and reduced the loss tangent. Dynamic rheological measurements of the dough during heating indicated that the storage and loss modulus changed a little at below 55℃. The storage and loss modulus increased rapidly to maximum, then decreased rapidly at above 55℃. Effects of six formulations on the baking performances of frozen doughs were also studied. The enzymes, emulsifiers and hydrocolloids mixture improved the baking performances of frozen dough which reduced proofing time, increased specific volume and decreased hardness of bread. This indicated that there was a synergistic effect of enzymes, emulsifiers and hydrocolloids for dough system.