• 站内检索
    高级检索
  • 最新录用
    更多
文章摘要
冷冻华夫面团保质期内品质提升的研究
Study on quality improvement of frozen waffle dough during shelf life
投稿时间:2020-09-25  修订日期:2020-10-09
DOI:
中文关键词: 冷冻  华夫面团  品质  改良剂
英文关键词: Frozen  Waffle dough  Quality  Amendment
基金项目:国家重点研发计划项目(No. 2018YFD0400801)
作者单位E-mail
陈晶晶 海通食品集团有限公司 jj@haitonggroup.com 
孙卿 江南大学食品科学与工程国家重点实验室  
张慜 江南大学食品科学与工程国家重点实验室 min@jiangnan.edu.cn 
摘要点击次数: 29
全文下载次数: 0
中文摘要:
      本文系统性的研究了冷冻华夫面团冻藏期间的水分含量、水分分布、酵母含量、产气能力、持气能力等指标的变化,阐明冷冻面团品质变化的机制。实验表明,冷冻华夫面团冻藏时间对产品品质具有显著影响,当冻藏时间为3个月时,酵母含量、产气能力、持气能力分别下降了28%、22.58%和36.36%。通过研究不同类型改良剂(谷朊粉、黄原胶、HPMC、结冷胶)对冷冻面团冻藏期间品质的影响,发现适量加入改良剂对于产品品质的提升具有一定效果,其中谷朊粉和黄原胶在降低冰晶体机械损伤、提高面团发酵能力方面效果显著。与对照相比,谷朊粉提升酵母含量130.94%,发酵能力209.52%,黄原胶提升酵母含量107.48%,发酵能力180.95%。
英文摘要:
      This paper systematically studied the changes of water content, water distribution, yeast content, gas production capacity and gas holding capacity of frozen waffle dough during frozen storage period, and clarified the mechanism of quality change of frozen waffle dough.The experiment showed that the frozen storage time of frozen waffle dough had a significant influence on the product quality. When the storage time was 3 months, the yeast content, gas production capacity and gas holding capacity decreased by 28%, 22.58% and 36.36%, respectively.By studying different types of modifier (gluten, xanthan gum, HPMC, gellan gum), the impact on the frozen dough during freezing storage quality, found that moderate to join modifier for improving the quality of the products have a certain effect, the gluten and xanthan gum in the lower ice crystal mechanical damage, improve the dough fermentation ability effect is remarkable.Compared with the control group, gluten powder increased yeast content 130.94%, fermentation capacity 209.52%, xanthan gum increased yeast content 107.48%, fermentation capacity 180.95%..
View Fulltext   查看/发表评论  下载PDF阅读器