复配泡打粉对冷冻面团和速冻馒头品质的影响

doi:10.3969/j.issn.1673-1689.2017.10.006

首页 > 过刊浏览>2017年第36卷第10期 >1040-1046. DOI:10.3969/j.issn.1673-1689.2017.10.006

复配泡打粉对冷冻面团和速冻馒头品质的影响
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                        10.3969/j.issn.1673-1689.2017.10.006
                    
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中图分类号:TS232
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Effect of Compounded Baking Powder on Frozen Dough and Chinese Steamed Bread

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以玉米淀粉、碳酸氢钠、碳酸钙、磷酸二氢钙、焦磷酸钠、葡萄糖酸内酯等为原料复配了3种泡打粉，测定其pH值等基本性质，研究了3种复配泡打粉对冷冻面团发酵流变学性质、拉伸特性和速冻馒头比容、质构、色度等品质的影响。实验结果表明，3种复配泡打粉均能改善面团冷冻前后发酵流变学性质，增加面团产气量，同时在一定程度也改善了面团拉伸特性，具有一定增筋作用。比容、质构、色度的测定结果显示，复配泡打粉对冷冻2月的馒头比容增加明显，分别增加了3.12%、22.21%、11.26%；无论冷冻前后，添加泡打粉较之空白组，馒头硬度明显减小，弹性明显增加。添加复配泡打粉的馒头亮度下降，黄色增加，冷冻前后变化较小，肉眼不易观察。综合比较，复配泡打粉配方为碳酸氢钠32.7%、玉米淀粉16%、碳酸钙4%、焦磷酸钠47.3%（均为质量分数），对改善冷冻面团和速冻馒头品质效果最佳。

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The text compounded 3 kinds of baking powder based on Sodium bicarbonate，corn starch，calcium carbonate and sodium pyrophosphate as raw material. Our study focused on researching its basic properties and its effect on rheological properties，tensile properties of frozen dough and specific volume，texture，color of quick-frozen steamed bread when adding 3‰.The results showed that these 3 kinds of baking powder could improve the rheological properties of dough before and after freezing，and the total gas volume of VT was greatly increased. To some extent，the tensile resistance increased，and the tensile properties of dough were improved. And the results of specific volume，texture，color showed，for frozen steamed bread of 2 months，the specific volume increased significantly compared with blank group，respectively increasing 3.12% and 22.21%，11.26%. Both before and after freezing，add baking powder made hardness decrease obviously and springiness increase significantly. Besides，they also had an obvious effect on color of steamed bread.，decreasing in brightness and increasing in yellow. And among the change of color before and after freezing，compound-2 and compound-3 were so small that it was not easy to observe with naked eye. On the whole，the effect of compound-2 is the best among the 3 kinds of compounded baking powder.And it's formula is listed as below：Sodium bicarbonate：corn starch：calcium carbonate：sodium pyrophosphate=32.7%：16%：4%：47.3%。

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张印,赵迪,郭璐楠,吴凤凤,徐学明.复配泡打粉对冷冻面团和速冻馒头品质的影响[J].食品与生物技术学报,2017,36(10):1040-1046.

ZHANG Yin, ZHAO Di, GUO Lunan, WU Fengfeng, XU Xueming. Effect of Compounded Baking Powder on Frozen Dough and Chinese Steamed Bread[J]. Journal of Food Science and Biotechnology,2017,36(10):1040-1046.

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在线发布日期: 2017-12-26
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