复配品质改良剂对南方馒头冷冻面团冻藏品质的影响

为提升和改善冷冻面团南方馒头的品质,分析冻藏过程中复配品质改良剂(海藻糖添加量4%、磷酸二氢钠添加量0.15%、黄原胶添加量0.05%、羧甲基纤维素钠添加量0.04%)对冷冻面团南方馒头比容、硬度、感官品质的影响,并从面团拉伸特性、动态流变特性、微观结构、蛋白质二级结构等方面探究复配品质改良剂在南方馒头冷冻面团中的作用机理。结果表明:冻藏过程中,冰晶会对淀粉颗粒、面筋蛋白及网络结构造成伤害,导致面团品质下降。复配品质改良剂可以保护面团中的面筋结构,减少面筋蛋白二级结构的变化,进而延缓弹性模量和黏性模量的降低速度,改善面团最大拉伸阻力和延伸度劣变,提升南方馒头硬度、比容和感官品质等品质,保持南方馒头松软的风味。

Effect of Compound Quality Improver on the frozen quality of Frozen Dough for Southern-style Steamed Bread

To enhance and improve the quality of frozen dough for the southern steamed bread, the change of volume, hardness, the sensory quality of frozen dough for southern-style steamed bread adding and not adding compound quality improver (trehalose 4%, sodium dihydrogen phosphate 0.15%, xanthan gum 0.05%, sodium carboxymethyl cellulose content 0.04%) that got by the early study was compared and analyzed during the process of freezing storage .and the mechanism of compound quality improver in the frozen dough for southern-style steamed bread was explored from four aspects: the dough tensile property, dynamic rheological properties, microstructure, protein secondary structure.The results was showed that:, starch particles, gluten proteins and network structures was damage by ice crystals ,and dough quality was decreased during freezing storage. Compound quality improver can protect the dough gluten structure, reduce the change of the gluten protein secondary structure, and then delay the modulus of elasticity and viscous modulus to reduce speed, maximum tensile resistance and improve dough extension of degree of deterioration, ultimately delay the southern steamed bread of frozen dough made of increasing hardness, specific volume and sensory quality, improve the quality of the southern steamed bread, and keep the southern steamed bread soft.