食品与发酵工业 >

2026 , Vol. 52 >Issue 8: 217 - 226

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043656

研究报告

盐地碱蓬对冷冻面团冻藏稳定性及面包品质的影响

  • 杨梦晴 ,
  • 饶菁菁 ,
  • 陈龙娇 ,
  • 钟榕斌 ,
  • 梁鹏 ,
  • 张敏
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  • 1(福建农林大学 食品科学学院,福建 福州,350002)
    2(泉州师范学院 海洋与食品学院,福建 泉州,362000)
第一作者:硕士研究生(梁鹏教授和张敏讲师为共同通信作者,E-mail:liangpeng137@sina.com;iszhangmin94@163.com)

收稿日期: 2025-06-23

  修回日期: 2025-09-10

  网络出版日期: 2026-05-07

基金资助

福建省财政专项补助项目(KJG19009A);福建农林大学创新基金(KFB23135A)

收起

Effects of Suaeda salsa on the frozen storage stability of frozen dough and bread quality

  • YANG Mengqing ,
  • RAO Jingjing ,
  • CHEN Longjiao ,
  • ZHONG Rongbin ,
  • LIANG Peng ,
  • ZHANG Min
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  • 1(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
    2(College of Oceanography and Food Science, Quanzhou Normal University, Quanzhou 362000, China)

Received date: 2025-06-23

  Revised date: 2025-09-10

  Online published: 2026-05-07

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摘要

冷冻面团在冻藏过程中易发生水分迁移与面筋网络损伤,进而引发产品品质劣变。为开发新型冷冻面团改良剂,该研究首次将耐盐植物盐地碱蓬应用于冷冻面团体系,通过低场核磁共振仪、扫描电子显微镜、质构分析仪等设备,系统研究其对冻藏期间面团水分相态演变、面筋网络结构完整性及发酵动力学参数的影响机制,并评估面包的比容、质构特性及感官品质。实验表明,添加盐地碱蓬可使面团可冻结水含量降低,水分迁移速率下降;扫描电镜结果表明,添加盐地碱蓬使面筋网络孔隙率降低,持气能力提升;所得面包的比容优于空白组,储能模量增加,硬度和咀嚼性分别降低,其中添加量为2%(质量分数)时表现最优,感官评分最高。该研究发现盐地碱蓬可以通过调控水分状态和稳定面筋网络结构防止冷冻面团在冻藏过程中品质劣化。该研究为盐地碱蓬在冷冻食品工业中的利用提供了理论依据与技术支撑。

关键词： 盐地碱蓬; 冷冻面团; 面包; 扫描电子显微镜; 水分分布

本文引用格式

杨梦晴 , 饶菁菁 , 陈龙娇 , 钟榕斌 , 梁鹏 , 张敏 . 盐地碱蓬对冷冻面团冻藏稳定性及面包品质的影响[J]. 食品与发酵工业, 2026 , 52(8) : 217 -226 . DOI: 10.13995/j.cnki.11-1802/ts.043656

Abstract

Frozen dough often suffers from quality deterioration during storage due to ice crystal growth and moisture migration, which damage the gluten network and compromise product quality.To develop novel frozen dough improvers, this study introduced the halophyte Suaeda salsa into frozen dough systems for the first time.The mechanisms underlying its effects were systematically investigated using low-field nuclear magnetic resonance, scanning electron microscopy, and texture analyzers to monitor water phase transitions, gluten network integrity, and fermentation kinetic parameters during frozen storage.The specific volume, textural properties, and sensory quality of bread were also evaluated.Results showed that S.salsa addition reduced the freezable water content and slowed moisture migration in dough.SEM analysis revealed decreased gluten network porosity and enhanced gas retention capacity with S.salsa incorporation.Bread containing 2% S.salsa exhibited optimal performance, showing improved specific volume, increased elastic modulus, reduced hardness and chewiness, along with the highest sensory scores compared to the control group.The findings demonstrate that S.salsa effectively prevents quality deterioration in frozen dough during storage.This study provides theoretical and technical support for utilizing S.salsa in frozen food industries.

Key words： Suaeda salsa; frozen dough; bread; scanning electron microscopy; moisture distribution

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