面团在冷冻过程中面筋结构以及酵母活力会被破坏,导致解冻之后发酵能力、馒头品质下降。该研究在冷冻面团中加入不同比例的大米多肽,测量其对冷冻面团发酵力、馒头质构、水分迁移以及比容这4个指标随冻融时间增加发生的变化。结果表明,大米多肽的添加可以显著提高馒头的比容和冷冻面团的发酵力。冻融4 d 时,添加大米多肽的效果显现出来,到第8 天更为显著,与空白对照组馒头相比,添加质量分数4%与8%大米多肽的馒头比容分别增加了 0.26 mL/g和0.11 mL/g; 面团发酵4 h后,体积分别增大了21.07%和 29.32%。添加4%的大米多肽能够有效延缓冷冻馒头硬度、弹性、咀嚼性的下降以及黏聚性的上升。这些结果表明,冷冻面团中添加适量的大米多肽能抑制冻藏过程中水分迁移,有效减弱冻藏对面筋网络和酵母活力的破坏,从而提高冷冻面团制品的质构特性。
During the freezing process, the gluten structure and yeast activity of the dough are destroyed, leading to the decline of fermentation ability and steamed bread quality after defrosting. In this study, rice peptides of different proportions were added to the frozen dough to measure the fermentability of the frozen dough, texture of steamed bread, water transfer and specific volume. The results showed that the addition of rice peptides could significantly improve the specific volume of steamed bread and the fermentability of frozen dough. At 4 d of freezing-thawing, the effect of adding rice peptides appeared, which was more significant on day 8. Compared with the blank, the specific volume of steamed bread with 4% and 8% rice peptides increased by 0.26 mL/g and 0.11 mL/g, respectively. After fermentation for 4 h, the dough volume increased by 21.07% and 29.32%, respectively. Adding 4% rice peptides could effectively delay the decrease of hardness, elasticity, chewiness and cohesion of frozen steamed bread. These results indicated that adding rice peptides could effectively reduce the damage of frozen storage to gluten network and yeast activity, inhibit the moisture migration of frozen steamed bread and keep it in good texture.
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