为探究麦芽糖醇代替蔗糖在冷冻馒头面团中应用的可行性,采用0%(S100-M0)、25%(S75-M25)、50%(S50-M50)、75%(S25-M75)、100%(S0-M100)(质量分数)的麦芽糖醇替代蔗糖制作冷冻面团,对面团水分迁移、流变学、熔融特性以及馒头色泽、质构、挥发性风味物质的变化进行分析。结果表明,添加麦芽糖醇后,冷冻面团解冻损失率显著降低;水分流动性显示,S50-M50、S25-M75处理组的冷冻面团结合水含量较高,水分流动性较低;熔融特性表明,S25-M75具有最低的热焓值ΔH和可冻结水含量(Fw);频率扫描显示,S75-M25、S50-M50、S25-M75处理组提高了面团的黏弹性。冷冻面团蒸制后,糖醇处理的馒头自由水含量下降;S50-M50、S25-M75处理组呈现较稳定的色泽品质;S75-M25、S0-M100处理组的硬度、咀嚼性显著增加;GC-MS 结果显示,5种处理组共测出14个香气成分,利用投影变量重要性因子(variable importance in projection, VIP)从所有处理组中筛选出27个差异香气物质对馒头进行区分,并将5个处理组的馒头聚为三类,其中S75-M25、S50-M50、S25-M75这3组归为一类,具有较高度的相似性。综上,S75-M25、S50-M50对冷冻面团特性及馒头品质具有较优的保护效果,该结果可为麦芽糖醇在冷冻面制品中的应用提供理论参考。
To explore the feasibility of maltitol instead of sucrose in frozen steamed bread dough, 0% (S100-M0), 25% (S75-M25), 50% (S50-M50), 75% (S25-M75), and 100% (S0-M100) maltitol were used to make a frozen dough, and the changes of water migration, rheology, melting characteristics, color, texture, and volatile flavor substances of steamed bread were analyzed. Results showed that after adding maltitol, the thawing loss rate of frozen dough decreased significantly. The water fluidity of frozen dough treated with S50-M50 and S25-M75 was higher and the water fluidity was lower. The melting characteristics showed that S25-M75 had the lowest enthalpy ΔH and frozen water content (Fw). Frequency scanning showed that S75-M25, S50-M50, and S25-M75 increased the viscoelasticity of dough. After frozen dough steaming, the free water content of steamed bread treated with sugar and alcohol decreased, the color of the S50-M50 and S25-M75 treatment groups was stable, and the hardness and chewiness of the S75-M25 and S0-M100 treatment groups increased significantly. The GC-MS results showed that a total of 14 aroma components were detected in the five treatment groups. Twenty-seven different aroma components were selected from all the treatment groups by projection variable importance factor (variable importance in projection, VIP), the steamed bread from the five treatment groups was classified into three groups, and S75-M25, S50-M50, and S25-M75 were grouped into one group with high similarity. To sum up, S75-M25 and S50-M50 had better protective effects on frozen dough characteristics and steamed bread quality, which could provide a theoretical reference for the application of maltitol in frozen products.
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