综述与专题评论

发酵面团持气性及品质改良研究进展

  • 孙力博 ,
  • 刘远晓 ,
  • 李萌萌 ,
  • 关二旗 ,
  • 卞科
展开
  • (河南工业大学 粮油食品学院,河南 郑州,450001)
第一作者:硕士研究生(卞科教授为通信作者,E-mail:kebian@163.com)

收稿日期: 2022-11-11

  修回日期: 2022-12-12

  网络出版日期: 2023-11-20

基金资助

十四五国家重点研发计划(2021YFD2100903);河南小麦产业技术体系建设专项(HARS-22-01-G7)

Research progress on gas retention and quality improvement of fermented dough

  • SUN Libo ,
  • LIU Yuanxiao ,
  • LI Mengmeng ,
  • GUAN Erqi ,
  • BIAN Ke
Expand
  • (Collage of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2022-11-11

  Revised date: 2022-12-12

  Online published: 2023-11-20

摘要

面团持气性是面团流变学特性之一,反映了面团在发酵过程中保持酵母产生气体的能力,是影响发酵面制品品质的一项重要指标。影响面团持气性的因素主要有蛋白质含量与组成、破损淀粉含量、麸皮的含量,以及加工工艺中加水量、水温、酵母含量、搅拌时间和醒发时间等。在发酵面制品生产中,面团持气性不足会导致面制品的塌陷和萎缩。为了减少面团持气性不足对发酵面制品品质的影响,常采用添加面团改良剂的方法改善面团品质。该文首先简单介绍了面团持气性的定义、测量方法以及对发酵面制品品质的影响,重点论述了小麦组分和加工工艺条件对面团持气性的影响,并通过比较酶制剂与其他改良剂对发酵面团的影响,总结出酶制剂对面团持气性的改良效果,以期为生产高质量的发酵面制品提供参考。

本文引用格式

孙力博 , 刘远晓 , 李萌萌 , 关二旗 , 卞科 . 发酵面团持气性及品质改良研究进展[J]. 食品与发酵工业, 2023 , 49(20) : 323 -330 . DOI: 10.13995/j.cnki.11-1802/ts.034272

Abstract

Dough gas retention is one of the rheological properties of dough, which reflects the ability of yeast to produce gas during the fermentation of dough, and is an important index affecting the quality of fermented dough products. The main factors affecting the gas retention of dough include protein content and composition, damaged starch content, bran content, water amount, water temperature, yeast content, stirring time, waking time, etc. In the production of fermented flour products, insufficient dough holding capacity will lead to the collapse and shrunken of dough products. In order to reduce the influence of insufficient gas retention of dough on the quality of fermented flour products, the method of adding dough improvers is often used. Firstly, the definition and measurement methods of dough gas retention and their effects on the quality of fermented flour products are briefly introduced. The influences of wheat components and processing conditions on dough gas retention are emphatically discussed. By comparing the effects of enzyme preparation and other amendments on fermented dough, the improvement effects of enzyme preparation on dough gas retention are summarized. This paper might provide reference for the production of higher quality fermented flour products.

参考文献

[1] 邓慧清, 金鑫, 廖卢艳, 等.南方馒头加工工艺优化[J].保鲜与加工, 2021, 21(10):74-80.
DENG H Q, JIN X, LIAO L Y, et al.Optimization of processing technology of southern-style steamed bread[J].Storage and Process, 2021, 21(10):74-80.
[2] 王凯, 张印, 王子轩.速冻馒头复蒸皱缩原因分析及控制措施[J].农产品加工, 2020(7):58-59.
WANG K, ZHANG Y, WANG Z X.Analysis and control measures of shrinkage of quick-frozen steamed bread re-steaming[J].Farm Products Processing, 2020(7):58-59.
[3] 雍雅萍, 高翠霞, 王艳茹, 等.河套面粉流变学特性与馒头品质的相关性研究[J].食品工业科技, 2021, 42(3):31-35.
YONG Y P, GAO C X, WANG Y R, et al.Correlative study between rheological properties of Hetao flour and quality of steamed bread[J].Science and Technology of Food Industry, 2021, 42(3):31-35.
[4] 朱妞, 郑成红.面包面团发酵性能研究[J].中国果菜, 2020, 40(4):12-15.
ZHU N, ZHENG C H.Study on fermentation properties of bread dough[J].China Fruit & Vegetable, 2020, 40(4):12-15.
[5] 尹硕慧, 刘创, 简剑锋, 等.影响起酥面包品质的因素研究进展[J].现代食品, 2020(16):32-36.
YIN S H, LIU C, JIAN J F, et al.Research progress on the influence factors of the quality of layer bread[J].Modern Food, 2020(16):32-36.
[6] 刘思彤, 李红民, 刘贵巧, 等.面筋蛋白对馒头加工品质影响的研究进展[J].现代食品, 2021(4):42-46.
LIU S T, LI H M, LIU G Q, et al.Research progress on the effect of gluten protein on steamed bread processing quality[J].Modern Food, 2021(4):42-46.
[7] 于国莉, 刘长虹, 贾峰, 等.不同溶解特性的醇溶蛋白亚组分对馒头面团特性的影响[J].食品工业科技, 2019, 40(5):66-70.
YU G L, LIU C H, JIA F, et al.Effect of gliadin subcomponents with different dissolution characteristics on the characteristics of steamed bread dough[J].Science and Technology of Food Industry, 2019, 40(5):66-70.
[8] 刘珈铭, 毛金蓉, 尚玉婷, 等.大蒜多糖对面制品介观形态、游离巯基及品质的影响[J].食品研究与开发, 2022, 43(14):1-7.
LIU J M, MAO J R, SHANG Y T, et al.effect of garlic polysaccharides on the mesoscopic morphology, free sulfhydryl groups and quality of flour products[J].Food Research and Development, 2022, 43(14):1-7.
[9] 徐小青. 面筋蛋白对馒头品质的影响[D].郑州:河南工业大学, 2020.
XU X Q.Effects of gluten on the quality of Chinese steamed bread[D].Zhengzhou:Henan University of Technology, 2020.
[10] KHUZWAYO T A, TAYLOR J R N, TAYLOR J.Influence of dough sheeting, flour pre-gelatinization and zein inclusion on maize bread dough functionality[J].LWT, 2020, 121:108993.
[11] 应欣, 贺伟, 郭庆彬, 等.小麦粉组成对面团水分迁移及制品品质影响的研究进展[J].粮油食品科技, 2022, 30(6):9-16.
YING X, HE W, GUO Q B, et al.Effects of wheat flour composition on dough moisture migration and product quality[J].Science and Technology of Cereals, Oils and Foods, 2022, 30(6):9-16.
[12] 刘宁. 麦麸膳食纤维对馒头发酵过程中蛋白特性及其品质的影响[D].郑州:河南工业大学, 2020.
LIU N.Effect of wheat bran dietary fiber on protein characteristics and quality of Chinese steamed bun during fermentation[D].Zhengzhou:Henan University of Technology, 2020.
[13] 张书静. 改性麦麸对含麸馒头的影响及其机理探究[D].武汉:武汉轻工大学, 2022.
ZHANG S J.Effect of modified wheat bran on bran-containing steamed bread and its mechanism[D].Wuhan:Wuhan University of Light Industry, 2022.
[14] ZHU Y, XIONG W, WANG L, et al.Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread[J].International Journal of Biological Macromolecules, 2020, 163:1821-1827.
[15] 雍雅萍, 高翠霞, 王艳茹, 等.不同品种小麦粉品质特性对馒头品质的影响[J].食品与机械, 2020, 36(11):27-32;62.
YONG Y P, GAO C X, WANG Y R, et al.Effects of different wheat flour quality characteristics on steamed bread quality[J].Food & Machinery, 2020, 36(11):27-32;62.
[16] 邓丽丽, 张艳, 张剑, 等.不同品种小麦粉的理化性质与北方馒头品质关系的研究[J].中国粮油学报, 2022, 37(4):47-53.
DENG L L, ZHANG Y, ZHANG J, et al.Relationship between physicochemical properties of wheat flour from different cultivars and quality of North Chinese steamed bread[J].Journal of the Chinese Cereals and Oils Association, 2022, 37(4):47-53.
[17] LEE Y T, SHIM M J, GOH H K, et al.Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour[J].Food Chemistry, 2019, 282: 164-168.
[18] HACKENBERG S, VERHEYEN C, JEKLE M, et al.Effect of mechanically modified wheat flour on dough fermentation properties and bread quality[J].European Food Research and Technology, 2017, 243(2):287-296.
[19] LIU R, SUN W D, ZHANG Y J, et al.Development of a novel model dough based on mechanically activated cassava starch and gluten protein:Application in bread[J].Food Chemistry, 2019, 300:125196.
[20] QIN W Y, LIN Z X, WANG A X, et al. Influence of damaged starch on the properties of rice flour and quality attributes of gluten-free rice bread. Journal of Cereal Science, 2021, 101:103296.
[21] WANG Q F, LI L M, ZHENG X L.A review of milling damaged starch:Generation, measurement, functionality and its effect on starch-based food systems[J].Food Chemistry, 2020, 315:126267.
[22] DE BONDT Y, HERMANS W, MOLDENAERS P, et al.Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume[J].Food Hydrocolloids, 2021, 113: 106348.
[23] PACKKIA-DOSS P P, CHEVALLIER S, PARE A, et al.Effect of supplementation of wheat bran on dough aeration and final bread volume[J].Journal of Food Engineering, 2019, 252:28-35.
[24] BOCK J E, DAMODARAN S.Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy[J].Food Hydrocolloids, 2013, 31(2):146-155.
[25] NAWROCKA A, MIŚ A, NIEWIADOMSKI Z.Dehydration of gluten matrix as a result of dietary fibre addition-A study on model flour with application of FT-IR spectroscopy[J].Journal of Cereal Science, 2017, 74:86-94.
[26] HUANG Y, MENSE A L, DENG L Z, et al. The characteristics of steamed bread from reconstituted whole wheat flour (WWF) of different hard wheat classes with different bran particle size distributions. Foods, 2021, 10(10):2413.
[27] 徐小云, 徐燕, 汪名春, 等.麦麸超微粉碎对面团流变学特性与网络结构的影响[J].安徽农业大学学报, 2018, 45(6):977-982.
XU X Y, XU Y, WANG M C, et al.Effect of superfine-grinding of wheat bran on the rheological property and gluten network of dough[J].Journal of Anhui Agricultural University, 2018, 45(6):977-982.
[28] 蒲慧婷, 王展, 陈轩, 等.麸皮粒度对全麦面制品品质影响的研究进展[J].粮食与油脂, 2021, 34(1):16-18;74.
PU H T, WANG Z, CHEN X, et al.Research progress on the effect of bran particle sizes on the quality of whole wheat food[J].Cereals & Oils, 2021, 34(1):16-18;74.
[29] 宋雅. 中国北方馒头加工品质分析及QTL定位研究[D].河北:河北工程大学, 2020.
SONG Y.QTL analysis of the quality of northern-style Chinese steamed bread[D].Hebei:Hebei University of Engineering, 2020.
[30] 王斌, 赵吉顺, 姜小苓, 等.响应面法优化小麦新品种百农4199的馒头加工工艺[J].食品研究与开发, 2020, 41(17):82-89.
WANG B, ZHAO J S, JIANG X L, et al.Optimization of steamed bread processing technology of new wheat variety bainong 4199 by response surface methodology[J].Food Research and Development, 2020, 41(17):82-89.
[31] 曹燕飞, 张凤婕, 张天宇, 等.响应面法优化马铃薯生浆馒头的发酵工艺[J].食品研究与开发, 2019, 40(8):32-39.
CAO Y F, ZHANG F J, ZHANG T Y, et al.Optimization of fermentation process of potato pulp steamed bread by response surface methodology[J].Food Research and Development, 2019, 40(8):32-39.
[32] BAYRAMOV, NABIEV A.Physical and chemical processes developing in the mass of components during dough mixing[J].Food Science and Technology, 2019, 13(3).DOI:10.15673/fst.v13i3.1451.
[33] 王录通. 和面工艺对面团及馒头品质的影响研究[D].郑州:河南工业大学, 2018.
WANG L T.Study on the effect of mixing dough′s process to steamed bread quality and dough[D].Zhengzhou:Henan University of Technology, 2018.
[34] ALPERS T, TAUSCHER V, STEGLICH T, et al.The self-enforcing starch-gluten system-strain-dependent effects of yeast metabolites on the polymeric matrix[J].Polymers, 2020, 13(1):30.
[35] 李少辉, 赵巍, 张爱霞, 等.响应面优化小米馒头工艺及品质特性相关分析[J].食品科技, 2020, 45(10):162-168.
LI S H, ZHAO W, ZHANG A X, et al.Optimization of millet steamed bread processing by response surface method and its quality characteristics correlation analysis[J].Food Science and Technology, 2020, 45(10):162-168.
[36] 阮雁春, 刘宁海, 王引兰.青稞小麦混合粉面团特性及青稞馒头加工工艺研究[J].食品研究与开发, 2021, 42(3):92-96.
RUAN Y C, LIU N H, WANG Y L.Dough characteristics of highland barley composite flour and optimization of highland barley steamed bread processing[J].Food Research and Development, 2021, 42(3):92-96.
[37] MEERTS M, RAMIREZ CERVERA A, STRUYF N, et al.The effects of yeast metabolites on the rheological behaviour of the dough matrix in fermented wheat flour dough[J].Journal of Cereal Science, 2018, 82:183-189.
[38] ORTOLAN F, STEEL C J.Protein characteristics that affect the quality of vital wheat gluten to be used in baking:A review[J].Comprehensive Reviews in Food Science and Food Safety, 2017, 16(3):369-381.
[39] 魏娟. 面团搅拌过程对面包品质的影响[J].中国食品工业, 2021(18):125-127.
WEI J.Influence of dough mixing process on bread quality[J].China Food Industry, 2021(18):125-127.
[40] 张毅, 陈洁, 汪磊, 等.加水量与和面时间对面片质构及蛋白特性的影响[J].农业工程学报, 2020, 36(14):299-306.
ZHANG Y, CHEN J, WANG L, et al.Effects of water addition and mixing time on the texture and protein properties of dough sheets[J].Transactions of the Chinese Society of Agricultural Engineering, 2020, 36(14):299-306.
[41] 徐泽林, 刘长虹, 黄松伟, 等.和面时间对面团持气性及馒头品质的影响[J].粮食与食品工业, 2011, 18(5):23-25.
XU ZE L, LIU C H, HUANG S W, et al.Effects of dough mixing time on dough holding capacity and steamed bread quality[J].Cereal & Food Industry, 2011, 18(5):23-25.
[42] YUE Q H, LIU C, LI L M, et al.Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread[J].Journal of Food Processing and Preservation, 2019, 43(10):e14115.
[43] 王欣怡. 酵子自发馒头粉的开发与研究[D].郑州:河南工业大学, 2020.
WANG X Y.Development and research of jiaozi self-fermentable flour[D].Zhengzhou:Henan University of Technology, 2020.
[44] 黄松伟, 刘长虹, 胡东青.醒发时间对面团持气性及馒头品质的影响[J].粮食加工, 2011, 36(6):38-40.
HUANG S W, LIU C H, HU D Q.Effects of waking time on dough holding capacity and steamed bread quality[J].Grain Processing, 2011, 36(6):38-40.
[45] 张洁, 张惠琴, 彭洒洒, 等.浅谈改良剂在面粉中的应用[J].现代面粉工业, 2020, 34(6):18-21.
ZHANG J, ZHANG H Q, PENG S S, et al.Application of improver in flour[J].Modern Flour Milling Industry, 2020, 34(6):18-21.
[46] 张敏. 抗坏血酸对荞麦-小麦粉面团及面包品质改良研究[J].保鲜与加工, 2021, 21(4):67-72.
ZHANG M.Study on the improvement of buckwheat-wheat dough and bread qualities by ascorbic acid[J].Storage and Process, 2021, 21(4):67-72.
[47] LI Y, FU J H, SHEN Q, et al. High-molecular-weight glutenin subunits: Genetics, structures, and relation to end use qualities. International Journal of Molecular Sciences, 2020, 22(1):184.
[48] TOZATTI P, HOPKINS E J, BRIGGS C, et al. Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars. Food Science and Technology International, 2020, 26(7):614-628.
[49] BEGHIN A S, OOMS N, BRIJS K, et al.How yeast impacts the effect of ascorbic acid on wheat flour dough extensional rheology[J].Food Biophysics, 2021,16(3):404-414.
[50] LIANG Z X, GAO J H, YU P X, et al. History, mechanism of action, and toxicity: A review of commonly used dough rheology improvers. Critical Reviews in Food Science and Nutrition, 2023, 63(7):947-963.
[51] BEGHIN A S, OOMS N, HOOYBERGHS K, et al. The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making. Food Research International, 2022, 161:111878.
[52] 夏玉琳. 改良剂对全麦馒头品质的影响[D].南京:南京财经大学, 2019.
XIA Y L.Effects of modifying additives on the quality of whole wheat steamed bread[D].Nanjing:Nanjing University of Finance and Economics, 2019.
[53] 王蕊. 硬脂酰乳酸钠对油炸方便面品质的影响[J].粮食与油脂, 2021, 34(2):80-83.
WANG R.Effect of sodium stearoyl lactylate on the quality of fried instant noodles[J].Cereals & Oils, 2021, 34(2):80-83.
[54] 杨铭铎, 孙兆远, 侯会绒, 等.几种乳化剂对小麦粉品质特性影响的研究[J].中国粮油学报, 2009, 24(11):17-21.
YANG M D, SUN Z Y, HOU H R, et al.Effects of emulsifiers on wheat flour characteristics[J].Journal of the Chinese Cereals and Oils Association, 2009, 24(11):17-21.
[55] 姜鹏飞, 陈玲, 高婧妍, 等.不同改良剂对马铃薯发酵面团特性的影响[J].现代食品科技, 2020, 36(12):161-167.
JIANG P F, CHEN L, GAO J Y, et al.Effects of different modifiers on the characteristics of potato fermented dough[J].Modern Food Science and Technology, 2020, 36(12):161-167.
[56] GARZÓN R, HERNANDO I, LLORCA E, et al. Understanding the effect of emulsifiers on bread aeration during breadmaking. Journal of the Science of Food and Agriculture, 2018, 98(14):5494-5502.
[57] YEŞIL S, LEVENT H.The effects of emulsifiers on quality and staling characteristics of gluten-free bread containing fermented buckwheat, quinoa, and amaranth[J].Journal of Food Processing and Preservation, 2022, 46(7).
[58] CAO Y F, JIANG L J, SUO W J, et al.Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp[J].Food Chemistry, 2021, 360:130015.
[59] 刘依林, 李冰, 吴虹.复合改良剂对小麦面团特性及馒头品质的改善作用[J].现代食品科技, 2022, 38(8):199-207;96.
LIU Y L, LI B, WU H.Enhancement of wheat dough characteristics and steamed bread quality using compound modifiers[J].Modern Food Science and Technology, 2022, 38(8):199-207;96.
[60] 陆云军, 陆利霞, 姚丽丽, 等.酶制剂对全麦面包品质作用分析[J].食品工业科技, 2021, 42(1):363-367;72.
LU Y J, LU L X, YAO L L, et al.Analysis on the effect of enzymes on the quality of whole wheat bread[J].Science and Technology of Food Industry, 2021, 42(1):363-367;72.
[61] TEBBEN L, SHEN Y T, LI Y H.Improvers and functional ingredients in whole wheat bread:A review of their effects on dough properties and bread quality[J].Trends in Food Science & Technology, 2018, 81:10-24.
[62] 李晶, 穆晓婷, 鲁绯.麦芽糖淀粉酶对面包品质及面团特性的影响[J].食品工业科技, 2020, 41(3):74-78;85.
LI J, MU X T, LU F.Effect of maltogenic amylase on the quality of bread and dough characteristics[J].Science and Technology of Food Industry, 2020, 41(3):74-78;85.
[63] ALTıNEL B, ÜNAL S S.The effects of amyloglucosidase, glucose oxidase and hemicellulase utilization on the rheological behaviour of dough and quality characteristics of bread[J].International Journal of Food Engineering, 2017, 13(2).DOI:10.1515/ijfe-2016.0066.
[64] STRUYF N, VERSPREET J, VERSTREPEN K J, et al.Investigating the impact of α-amylase, α-glucosidase and glucoamylase action on yeast-mediated bread dough fermentation and bread sugar levels[J].Journal of Cereal Science, 2017, 75:35-44.
[65] 刘凯, 肖付才.木聚糖酶对面团特性及全麦面包品质影响[J].粮食与油脂, 2021, 34(4):23-26.
LIU K, XIAO F C.Effect of xylanase on dough characteristics and whole wheat bread quality[J].Cereals & Oils, 2021, 34(4):23-26.
[66] 邓家珞, 陆利霞, 姚丽丽, 等.葡萄糖氧化酶和过氧化氢酶对面团与面包品质的影响[J].现代食品科技, 2019, 35(12):28-40.
DENG J L, LU L X, YAO L L, et al.Effects of glucose oxidase and catalase on dough and bread quality[J].Modern Food Science and Technology, 2019, 35(12):28-40.
[67] NIU M, XIONG L C, ZHANG B J, et al.Comparative study on protein polymerization in whole-wheat dough modified by transglutaminase and glucose oxidase[J].LWT, 2018, 90:323-330.
[68] 王家宝, 黄美凤, 杨笛, 等.脂肪酶替代双乙酰酒石酸单双甘油酯对压面面团流变学和面包烘焙特性的影响[J].食品与机械, 2020, 36(9):38-42.
WANG J B, HUANG M F, YANG D, et al.A comparative study of lipase and diacetyl tartaric esters of mono-glycerides on rheological properties of dough by pressing process and baking properties of bread[J].Food & Machinery, 2020, 36(9):38-42.
[69] 刘高峰, 田天娥, 汪小平, 等.复合酶制剂在发酵面食中的应用[J].粮食加工, 2022, 47(2):22-24.
LIU G F, TIAN T E, WANG X P, et al.Application of complex enzyme preparation in fermented pasta[J].Grain Processing, 2022, 47(2):22-24.
文章导航

/