该文以面条冷冻面团为实验对象,研究硬酯酰乳酸钠、黄原胶、谷朊粉、维生素C这4种添加剂的不同添加量对面条冷冻面团的可冻结水含量、稳态-流变学特性、析水率以及冷冻面团面条质构特性的影响。结果表明,添加不同量的改良剂能显著降低面条冷冻面团的可冻结水含量,增强面团的抗形变能力,小麦粉析水率在一定范围内显著降低,面条的硬度、弹性、咀嚼性均随着添加量的增加有显著的变化。结果显示通过添加一定量的改良剂能够较好地改善冷冻面团的品质以及最终产品冷冻面团面条的品质。
Taking frozen noodle dough as the experimental object, the freezable water content, steady-state-rheological properties, water separation rate, and texture properties of frozen noodle dough with different additional amounts of sodium stearoyl lactylate, xanthan gum, gluten, and vitamin C were studied. Results showed that the addition of different amounts of improvers could significantly reduce the freezable water content of frozen noodle dough and enhance the resistance to deformation of the dough. The water separation rate of wheat flour was significantly reduced in a certain range, and the hardness, elasticity, and chewiness of noodles changed significantly with the increase of the improvers. Results showed that the quality of frozen dough and the final product of frozen dough noodles could be better improved by adding a certain amount of improvers.
[1] FANG S, ZUO X B, XU H N, et al.Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour[J].Food Science and Biotechnology, 2016, 25(3):721-727.
[2] 滕月斐, 丛琛, 杨磊, 等.乳化剂影响新鲜及冷冻面团面包品质的研究[J].食品科技, 2011, 36(7):130-134;142.
TENG Y F, CONG C, YANG L, et al.Study on emulsifiers for improved fresh and frozen dough bread quality[J].Food Science and Technology, 2011, 36(7):130-134;142.
[3] FENG W J, MA S, WANG X X.Quality deterioration and improvement of wheat gluten protein in frozen dough[J].Grain & Oil Science and Technology, 2020, 3(1):29-37.
[4] 冯洁茹, 赵春进, 张鑫浩.亲水胶体改善冷冻面团品质的研究[J].发酵科技通讯, 2019, 48(3):141-145.
FENG J R, ZHAO C J, ZHANG X H.Study on improving the quality of frozen dough by hydrophilic colloid[J].Bulletin of Fermentation Science and Technology, 2019, 48(3):141-145.
[5] PANADERO J, RANDEZ-GIL F, PRIETO J A.Heterologous expression of type I antifreeze peptide GS-5 in baker′s yeast increases freeze tolerance and provides enhanced gas production in frozen dough[J].Journal of Agricultural and Food Chemistry, 2005, 53(26):9966-9970.
[6] 刘飞龙, 缪冶炼, 陈介余, 等.谷朊粉和支链淀粉对冷冻面团酵母活力的改善作用[J].生物加工过程, 2018, 16(6):99-106.
LIU F L, MIAO Y L, CHEN J Y, et al.Improvement of yeast activity in frozen dough by wheat gluten and amylopectin[J].Chinese Journal of Bioprocess Engineering, 2018, 16(6):99-106.
[7] 齐琳娟, 陶海腾, 王步军.维生素C对面包烘焙品质及面团特性的影响[J].麦类作物学报, 2012, 32(5):955-959.
QI L J, TAO H T, WANG B J.Effect of adding vc on baking quality and dough properties of wheat flour[J].Journal of Triticeae Crops, 2012, 32(5):955-959.
[8] 徐云峰. 复配乳化剂提高酵母抗冻性及改善冷冻面团品质的研究[D].无锡:江南大学, 2010.
XU Y F.The research of combined emulsifiers on enhancing frost resistance of yeast and improving frozen dough′s quality[D].Wuxi:Jiangnan University, 2010.
[9] 苏文. 复合淀粉制备方便米皮及其消化性研究[D].汉中:陕西理工学院, 2016.
SU W.Study on the preparation and digestion of convenient bran with composite starch[D].Hanzhong:Shaanxi University of Technology, 2016.
[10] MUADKLAY J, CHAROENREIN S.Effects of hydrocolloids and freezing rates on freeze-thaw stability of tapioca starch gels[J].Food Hydrocolloids, 2008, 22(7):1268-1272.
[11] SELOMULYO V O, ZHOU W B.Frozen bread dough:Effects of freezing storage and dough improvers[J].Journal of Cereal Science, 2007, 45(1):1-17.
[12] 董彬. 食品添加剂在馒头工业中的应用[J].粮油加工, 2006(1):79-80;83.
DONG B.Application of food additives in steamed bread industry[J].Cereals and Oils Processing, 2006(1):79-80;83.
[13] 密更, 王甜, 李学鹏, 等.淀粉基共混面团的流变表征及特性研究进展[J].中国食品学报, 2022, 22(3):397-407.
MI G, WANG T, LI X P, et al.Rheological characterization and properties of starch-based dough:A review[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(3):397-407.
[14] ONYANGO C, MUTUNGI C, UNBEHEND G, et al.Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase[J].Journal of Food Engineering, 2010, 97(4):465-470.
[15] 张凤婕, 任妍妍, 张天语,等.不同改良剂对高马铃薯全粉含量面团流变学特性的影响[J].食品工业科技, 2019, 40(11):23-27.
ZHANG F J, REN Y Y, ZHANG T Y, et al.Effect of different modifiers on rheological properties of high contents potato whole flour[J].Science and Technology of Food Industry, 2019, 40(11):23-27.
[16] ROSELL C M, HAROS M, ESCRIVÁ C, et al.Experimental approach to optimize the use of α-amylases in breadmaking[J].Journal of Agricultural and Food Chemistry, 2001, 49(6):2973-2977.
[17] 钟蓓, 许喜林.黄原胶和瓜尔豆胶对小麦淀粉冻融稳定性的影响[J].现代食品科技, 2016, 32(6):118-121.
ZHONG B, XU X L.Effects of xanthan gum and guar gum on the freeze-thaw stability of wheat starch[J].Modern Food Science and Technology, 2016, 32(6):118-121.
[18] PARROU J L, JULES M, BELTRAN G, et al.Acid trehalase in yeasts and filamentous fungi:Localization, regulation and physiological function[J].FEMS Yeast Research, 2005, 5(6-7):503-511.
