[1] 刘亚楠, 王晓曦, 董秋晨, 等.冷冻面团技术的应用和发展[J].粮食加工, 2010, 35(4):48-51.
LIU Y N, WANG X X, DONG Q C, et al.The application and prospects of the frozen dough[J].Grain Processing, 2010, 35(4):48-51.
[2] 徐芊, 汪丽萍, 沈汪洋, 等.冷冻面制品品质改良研究进展[J].中国粮油学报, 2024, 39(2):206-217.
XU Q, WANG L P, SHEN W Y, et al.Research progress in quality improvement of frozen flour products[J].Journal of the Chinese Cereals and Oils Association, 2024, 39(2):206-217.
[3] 张金鹏, 王立, 李言.冷冻生坯面制品品质劣变及改良剂的研究进展[J].中国粮油学报, 2024, 39(4):202-209.
ZHANG J P, WANG L, LI Y.Research progress on quality deterioration and modifiers of frozen raw dough[J].Journal of the Chinese Cereals and Oils Association, 2024, 39(4):202-209.
[4] MA X, YANG M, HE Y, et al.A review on the production, structure, bioactivities and applications of Tremella polysaccharides[J].International Journal of Immunopathology and Pharmacology, 2021, 35:20587384211000541.
[5] XIE J H, JIN M L, MORRIS G A, et al.Advances on bioactive polysaccharides from medicinal plants[J].Critical Reviews in Food Science and Nutrition, 2016, 56(Suppl 1):S60-S84.
[6] YAO T M, MA M T, SUI Z Q.Structure and function of polysaccharides and oligosaccharides in foods[J].Foods, 2023, 12(20):3872.
[7] CHAN S Y, CHOO W S, YOUNG D J, et al.Pectin as a rheology modifier:Origin, structure, commercial production and rheology[J].Carbohydrate Polymers, 2017, 161:118-139.
[8] XUAN Y F, ZHANG Y, ZHAO Y Y, et al.Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage[J].Food Hydrocolloids, 2017, 63:35-42.
[9] NICOLAE A, RADU G L, BELC N.Effect of sodium carboxymethyl cellulose on gluten-free dough rheology[J].Journal of Food Engineering, 2016, 168:16-19.
[10] WU G Y, LIU X W, HU Z Y, et al.Impact of xanthan gum on gluten microstructure and bread quality during the freeze-thaw storage[J].LWT, 2022, 162:113450.
[11] TAVAKOLI H R, JONAIDI JAFARI N, HAMEDI H.The effect of arabic gum on frozen dough properties and the sensory assessments of the bread produced[J].Journal of Texture Studies, 2017, 48(2):124-130.
[12] JIANG Z J, GUO X N, XING J J, et al.Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze-thaw cycles[J].Food Hydrocolloids, 2023, 144:109016.
[13] YANG X, LI A Q, LI X X, et al.An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures[J].Trends in Food Science & Technology, 2020, 102:1-15.
[14] MOHAMMED A S A, NAVEED M, JOST N.Polysaccharides;classification, chemical properties, and future perspective applications in fields of pharmacology and biological medicine (a review of current applications and upcoming potentialities)[J].Journal of Polymers and the Environment, 2021, 29(8):2359-2371.
[15] XU Z B.Solubility of Polysaccharides[M].Sichuan:InTech, 2017.
[16] NIYIGABA T, LIU D R, HABIMANA J D.The extraction, functionalities and applications of plant polysaccharides in fermented foods:A review[J].Foods, 2021, 10(12):3004.
[17] D'AYALA G G, MALINCONICO M, LAURIENZO P.Marine derived polysaccharides for biomedical applications:Chemical modification approaches[J].Molecules, 2008, 13(9):2069-2106.
[18] DU Y F, LI W, MARIGA A M, et al.Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough[J].Journal of Food Processing and Preservation, 2022, 46(11):e17068.
[19] LI Y, LI C M, BAN X F, et al.Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough:Compared with trehalose and guar gum[J].Food Hydrocolloids, 2021, 118:106791.
[20] YANG Z X, XU D, ZHOU H L, et al.Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten[J].International Journal of Biological Macromolecules, 2022, 212:517-526.
[21] ZHANG H, ZHANG Y Y, WANG X T, et al.Effects of bamboo shoot dietary fiber on mechanical properties, moisture distribution, and microstructure of frozen dough[J].Journal of Chemistry, 2017, 2017:4513410.
[22] WANG Z C, WANG L, YU X X, et al.Effect of polysaccharide addition on food physical properties:A review[J].Food Chemistry, 2024, 431:137099.
[23] XIE Q R, LIU X R, XIAO S S, et al.Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread[J].Journal of the Science of Food and Agriculture, 2022, 102(13):6071-6079.
[24] HE Y J, GUO J Y, REN G Y, et al.Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality[J].Food Chemistry, 2020, 330:127243.
[25] ZHU X W, YUAN P P, ZHANG T, et al.Effect of carboxymethyl chitosan on the storage stability of frozen dough:State of water, protein structures and quality attributes[J].Food Research International, 2022, 151:110863.
[26] 杨作乾, 陈学亭, 王曼, 等.亲水胶体对马铃薯冷冻面团及烘焙特性的作用[J].食品与发酵工业,2024,50(19):244-250.
YANG Z Q, CHEN X T, WANG M, et al.Effects of hydrocolloids on quality of frozen potato dough and its baking characteristics[J].Food and Fermentation Industries,2024,50(19):244-250.
[27] 王宏伟, 国思琪, 苏会雨, 等.亚麻籽胶和沙蒿胶对冷冻面团及馒头品质的影响[J].轻工学报, 2023, 38(6):1-10.
WANG H W, GUO S Q, SU H Y, et al.Effects of flaxseed gum and Artemisia sphaerocephala Krasch.gum on the quality of frozen dough and steamed bread[J].Journal of Light Industry, 2023, 38(6):1-10.
[28] AKBARIAN M, KOOCHEKI A, MOHEBBI M, et al.Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate[J].Journal of Food Science and Technology, 2016, 53(10):3761-3769.
[29] WANG M Y, ZENG J, HUANG K Q, et al.Effects of freeze-thaw treatments at different temperatures on the properties of gluten protein from fermented dough[J].Journal of Food Processing and Preservation, 2022, 46(8):e16768.
[30] WANG H M, FAN H X, ZHANG S S, et al.Effects of Tremella polysaccharide on frost resistance of frozen dough considering water state, physical property and gluten structure[J].LWT, 2023, 190:115536.
[31] XIN C, NIE L J, CHEN H L, et al.Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough[J].Food Hydrocolloids, 2018, 80:8-14.
[32] LOU X Q, YUE C H, LUO D L, et al.Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism[J].LWT, 2023, 184:114973.
[33] 尚珊, 于书蕾, 臧梁, 等.海藻糖和卡拉胶寡糖对冷冻面团冻藏稳定性和烘焙特性的影响[J].食品与发酵工业, 2023, 49(11):207-216.
SHANG S, YU S L, ZANG L, et al.Effects of trehalose and carrageenan oligosaccharides on the stability and baking characteristics of frozen dough[J].Food and Fermentation Industries, 2023, 49(11):207-216.
[34] OMEDI J O, HUANG W N, ZHANG B L, et al.Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends:A review[J].Cereal Chemistry, 2019, 96(1):34-56.
[35] 刘科文, 关二旗, 李萌萌, 等.秋葵多糖对冷冻面团贮藏稳定性的影响[J].食品与发酵工业, 2023, 49(6):92-97.
LIU K W, GUAN E Q, LI M M, et al.Effects of okra polysaccharide on storage stability of frozen dough[J].Food and Fermentation Industries, 2023, 49(6):92-97.
[36] 付世健. 可得然胶对冷冻馒头面团品质的影响研究[D].郑州:河南工业大学, 2023.
FU S J.Study on the effect of curdlan on frozen steamed bread dough quality[D].Zhengzhou:Henan University of Technology, 2023.
[37] 龚维, 吴磊燕, 钟雅云, 等.刺槐豆胶对冷冻面团水分分布及面包品质的影响[J].现代食品科技, 2018, 34(12):67-73.
GONG W, WU L Y, ZHONG Y Y, et al.Effect of locust bean gum on water distribution and bread quality of frozen dough[J].Modern Food Science and Technology, 2018, 34(12):67-73.
[38] 王璇, 尹晓萌, 梁建芬.亲水胶体对冷冻面团及其面包品质的影响[J].农业机械学报, 2014, 45(S1):230-235.
WANG X, YIN X M, LIANG J F.Effects of hydrocolloids on characteristics of frozen dough and quality of bread[J].Transactions of the Chinese Society for Agricultural Machinery, 2014, 45(S1):230-235.
[39] YANG J J, ZHANG B, ZHANG Y Q, et al.Effect of freezing rate and frozen storage on the rheological properties and protein structure of non-fermented doughs[J].Journal of Food Engineering, 2021, 293:110377.
[40] SILVAS-GARCÍA M I, RAMÍREZ-WONG B, TORRES-CHÁVEZ P I, et al.Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch[J].Starch - Stärke, 2016, 68(11-12):1103-1110.
[41] GUO J Y, HE Y J, LIU J J, et al.Influence of konjac glucomannan on thermal and microscopic properties of frozen wheat gluten, glutenin and gliadin[J].Innovative Food Science & Emerging Technologies, 2021, 74:102866.
[42] 郭金英, 贺亿杰, 韩四海, 等.魔芋葡甘聚糖对冷冻小麦面团面筋蛋白结构和功能特性的影响[J].食品科学, 2019, 40(24):33-39.
GUO J Y, HE Y J, HAN S H, et al.Effects of konjac glucomannan on the structural and functional properties of gluten in frozen wheat dough[J].Food Science, 2019, 40(24):33-39.
[43] JIANG Y L, ZHAO Y M, ZHU Y F, et al.Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage[J].Food Chemistry, 2019, 297:124902.
[44] 伍修德, 梅媛, 甘成云, 等.甲壳多糖衍生物对小麦粉品质的影响[J].食品科技, 2023, 48(12):164-170.
WU X D, MEI Y, GAN C Y, et al.Effect of chitosan derivatives on wheat flour quality[J].Food Science and Technology, 2023, 48(12):164-170.
[45] 刘海冬, 刘伟, 刘永乐, 等.鱼胶原肽对面包酵母及冷冻面团的抗冻保护作用[J].食品与发酵工业, 2021, 47(12):70-74.
LIU H D, LIU W, LIU Y L, et al.Cryoprotective effect of fish collagen peptides on baker's yeast and frozen dough[J].Food and Fermentation Industries, 2021, 47(12):70-74.
[46] CHEN Y Y, TANG Y, WANG Q M, et al.Carboxymethylcellulose-induced changes in rheological properties and microstructure of wheat gluten proteins under different pH conditions[J].Journal of Food Science, 2021, 86(3):677-686.
[47] QIU S, YADAV M P, ZHU Q M, et al.The addition of corn fiber gum improves the long-term stability and retrogradation properties of corn starch[J].Journal of Cereal Science, 2017, 76:92-98.
[48] FU Y, LIU X R, XIE Q R, et al.Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread[J].LWT, 2021, 151:112239.
[49] WANG Y Y, GUO J Y, WANG C Y, et al.Effects of konjac glucomannan and freezing on thermal properties, rheology, digestibility and microstructure of starch isolated from wheat dough[J].LWT, 2023, 177:114588.
[50] 王承彦. 魔芋葡甘聚糖与冷冻小麦淀粉相互作用研究[D].洛阳:河南科技大学, 2020.
WANG C Y.Research on interaction between konjac glucomannan and frozen wheat starch[D].Luoyang:Henan University of Science and Technology, 2020.
[51] REN X L, ZHENG W Q, LI L, et al.Effects of tamarind seed polysaccharides on physicochemical characteristics of frozen dough:Structure-function relationship[J].Journal of the Science of Food and Agriculture, 2023, 103(13):6574-6583.
[52] 翟健安. 不同酯化度的果胶对冷冻面团制成馒头品质的影响[D].武汉:武汉轻工大学, 2021.
ZHAI J A.Effect of pectin with different esterification degree on the quality of steamed bread made from frozen dough[D].Wuhan:Wuhan Polytechnic University, 2021.
[53] ZHAO A H, SHI P W, YANG R Q, et al.Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality[J].Food Hydrocolloids, 2022, 125:107446.
[54] HALAGARDA M.Effects of trehalose and dough additives incorporating enzymes on physical characteristics and sensory properties of frozen savory Danish dough[J].LWT, 2017, 86:603-610.
[55] 韩可阳, 刘亚伟, 刘洁.羧甲基纤维素钠对冷冻面团及馒头品质的影响研究[J].河南工业大学学报(自然科学版), 2021, 42(3):24-31.
HAN K Y, LIU Y W, LIU J.Effect of sodium carboxymethyl cellulose on the qualities of frozen dough and steamed bread[J].Journal of Henan University of Technology (Natural Science Edition), 2021, 42(3):24-31.