发酵面团气室结构稳定性调控理论研究进展

均一且细腻的气室结构是衡量发酵面制品品质优劣的关键因素.近年来的研究表明发酵面团气体分散相与面筋蛋白网络半固态连续相基质之间存在黏弹性薄层液膜结构,它对面团调质时气体的渗透、发酵和醒发期间气泡的膨胀、以及面团焙烤过程中气泡黏弹性具有不同程度的影响.本文综述了影响发酵面团气室稳定性的两种理论机制,即面筋蛋白网络稳定理论和...

Recent Progress in the Mechanism of Gas Cell Stability of Fermented Dough

The uniform and delicate air chamber structure is the key factor for determining the quality of fermented dough products. It was thought that the texture characteristics of fermented dough products, especially the internal air chamber structure, were mainly related to the rheological properties of the gluten network. However, the recent research indicated that there was a viscoelastic thin liquid film between the gas cells and the gluten starch network. The liquid lamella originates from the water phase of the dough and it contains soluble proteins, arabinoxylan and other water-soluble substances. It has different degrees of influence on the gas penetration during dough mixing, the bubbles expansion during fermentation and proofing and the viscoelasticity of bubbles during dough baking. This article reviewed the two theoretical mechanisms which named the gluten network stability theory and the thin liquid film stability theory that affect the stability of the gas cell structure of the fermented dough. At the same time, it detailed the key factors that affect the stability of the gas cells and the control methods, with a view to provide new ideas for the quality of fermenting dough products and theoretical support for the functional characteristics of multiphase food systems.