海藻酸丙二醇酯对全麦冷冻面团冻藏稳定性和烘焙特性的影响

TS213.2; 本文研究了海藻酸丙二醇酯(Propylene glycol alginate,PGA)对全麦冷冻面团冻藏期间稳定性的影响,并探究了冷冻面团烘焙面包品质的变化.将0.3％的PGA加入全麦面团,通过测定冷冻面团冻藏1、2、3、4和5周后发酵特性、流变特性、蛋白质二级结构、微观结构以及面包的比容、质构特性、内部纹理结构和老化程度等,研究冷冻面团冻藏期间的稳定性.结果表明,随着冻藏时间的延长,添加PGA的冷冻面团在冻藏5周后具有较好的保水性,其发酵特性及流变特性相对于对照组均有所改善.冻藏5周后,对照组与PGA组其面包比容分别下降了19.872％和14.153％;面包硬度分别升高了6...

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Published in食品工业科技 Vol. 43; no. 21; pp. 83 - 91
Main Authors 臧梁, 傅宝尚, 姜鹏飞, 宋爽, 温成荣, 祁立波, 尚珊
Format Journal Article
LanguageChinese
Published 大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁大连 116034 01.11.2022
Subjects
全麦冷冻面团
蛋白质二级结构
微观结构
海藻酸丙二醇酯(PGA)
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2022010044

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Abstract TS213.2; 本文研究了海藻酸丙二醇酯(Propylene glycol alginate,PGA)对全麦冷冻面团冻藏期间稳定性的影响,并探究了冷冻面团烘焙面包品质的变化.将0.3％的PGA加入全麦面团,通过测定冷冻面团冻藏1、2、3、4和5周后发酵特性、流变特性、蛋白质二级结构、微观结构以及面包的比容、质构特性、内部纹理结构和老化程度等,研究冷冻面团冻藏期间的稳定性.结果表明,随着冻藏时间的延长,添加PGA的冷冻面团在冻藏5周后具有较好的保水性,其发酵特性及流变特性相对于对照组均有所改善.冻藏5周后,对照组与PGA组其面包比容分别下降了19.872％和14.153％;面包硬度分别升高了64.186％和36.386％;气孔表面积分率分别下降了3.497％和2.300％;老化焓值分别上升了65.142％和42.416％.添加PGA能延缓冷冻面团冻藏期间β-折叠含量的上升和β-转角相对含量的下降.电镜扫描图(SEM)显示,随着冻藏时间的延长,PGA组的冷冻面团孔洞数目相比对照组明显减少且大小均匀,面筋网络结构完整性和连续性提高.研究结果表明PGA可以有效地延缓冷冻面团在冻藏期间的品质劣变,维持冷冻面团的稳定性并提高面包的烘焙特性.
AbstractList TS213.2; 本文研究了海藻酸丙二醇酯(Propylene glycol alginate,PGA)对全麦冷冻面团冻藏期间稳定性的影响,并探究了冷冻面团烘焙面包品质的变化.将0.3％的PGA加入全麦面团,通过测定冷冻面团冻藏1、2、3、4和5周后发酵特性、流变特性、蛋白质二级结构、微观结构以及面包的比容、质构特性、内部纹理结构和老化程度等,研究冷冻面团冻藏期间的稳定性.结果表明,随着冻藏时间的延长,添加PGA的冷冻面团在冻藏5周后具有较好的保水性,其发酵特性及流变特性相对于对照组均有所改善.冻藏5周后,对照组与PGA组其面包比容分别下降了19.872％和14.153％;面包硬度分别升高了64.186％和36.386％;气孔表面积分率分别下降了3.497％和2.300％;老化焓值分别上升了65.142％和42.416％.添加PGA能延缓冷冻面团冻藏期间β-折叠含量的上升和β-转角相对含量的下降.电镜扫描图(SEM)显示,随着冻藏时间的延长,PGA组的冷冻面团孔洞数目相比对照组明显减少且大小均匀,面筋网络结构完整性和连续性提高.研究结果表明PGA可以有效地延缓冷冻面团在冻藏期间的品质劣变,维持冷冻面团的稳定性并提高面包的烘焙特性.
Author 温成荣
宋爽
臧梁
傅宝尚
尚珊
姜鹏飞
祁立波
AuthorAffiliation 大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁大连 116034
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SONG Shuang
QI Libo
FU Baoshang
WEN Chengrong
ZANG Liang
SHANG Shan
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DocumentTitle_FL Effect of Propylene Glycol Alginate on Storage Stability and Baking Properties of Frozen Whole Wheat Flour Dough
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Keywords 全麦冷冻面团
蛋白质二级结构
微观结构
海藻酸丙二醇酯(PGA)
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