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冷冻面团加工技术与中国传统食品现代化 总被引:2,自引:0,他引:2
俞学锋 杨子忠 冷建新 位凤鲁 董彬 YU Xüe-feng YANG Zi-zhong LENG Jian-xin WEI Feng-lu DONG Bin 《西部粮油科技》2007,32(1):18-20
安琪酵母公司率先将冷冻技术应用到发酵面点的制作工艺中,应用前沿的酵母技术和独特的改良剂配方解决普通冷冻生坯的生产难题,取得了卓越的成绩。阐述了冷冻面团加工技术应用于中国传统食品工业的现状、工艺特点和冷冻酵母、冷冻面团添加剂在冷冻技术中的关键地位;分析了冷冻面团加工技术在中国传统食品工业的应用发展前景。 相似文献
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冷冻面团技术作为一种面制品加工工艺,具有防止产品老化,便于冷藏和运输等优势,因此在国内外得到广泛应用。然而,在冷冻面团生产和贮藏过程中存在一系列问题,例如:面筋结构完整性丧失、酵母细胞失活以及淀粉结构被破坏等,这些都导致了面制品品质的劣变。本文综述了影响冷冻面团品质的主要因素,总结了提高冷冻面团品质特性的有效方法,改良剂的添加不仅可以提高酵母的耐冻性,而且可以保持面团的流变学特性。基因工程技术修饰可以提高酵母的耐冻性和发酵能力。通过优化冷冻和储存条件,确保酵母的活性和面团的网络结构,使冰晶造成的冻害最小化。此外,新型冷冻技术的应用如超声波辅助冷冻可以在加速冷冻过程的同时生成均匀的冰晶,从而保护面团的网络结构。以期为改善冷冻面团品质以及为开发新型的冷冻面团技术提供理论依据。 相似文献
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冷冻面团法生产面包的关键工艺讨论 总被引:1,自引:0,他引:1
冷冻面团法在烘焙食品领域中的应用越来越广泛,但也面临着一些技术难题。本文详细阐述了冷冻面团法生产面包的关键工艺,包括冷冻条件、酵母发酵活力的保持以及解冻工艺条件等。 相似文献
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随着烘焙工业中冷冻面团技术的引进和迅速发展.酵母的抗冻性作为冷冻面团的一个主要影响因素,也应引起关注。文章综述了对冷冻面团中酵母抗冻性的研究进展,从物理和生物学的角度分析了温度变化对酵母抗冻性的影响,冷冻过程中介质中和细胞内部冰晶的形成是造成细胞损伤的主要物理因素。探讨了抗冻酵母的选育和培育方法,如调整培养条件选育抗冻酵母、生物技术培育抗冻酵母等。总之,要想得到真正的抗冻酵母,就要从酵母冷冻过程中的变化和抗冻机理研究,为抗冻酵母的工业生产提供理论指导。 相似文献
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冷冻面团技术因具有延长货架期、防止老化、便于冷藏和运输等优越性,在国内外食品工业得到了广泛的应用。然而,冷冻面团的生产和储存也会面临诸多困难,例如酵母活性降低、面筋结构破坏和冰晶形成等,这些都会破坏冷冻面团的质量。本文概括总结了影响冷冻面团品质因素的作用机理及研究现状,并总结了提高酵母耐冻性、改善面筋结构和面团特性的有效方法。添加改良剂可以减小由于冻藏或冻融循环致使面筋网络破坏的程度,添加谷氨酰胺转氨酶可改善冷冻面团的粘弹性与面筋网络结构,还可明显增加冷冻面团面包的比容,减小面包芯的硬度。选用优质酵母可提高酵母在冷冻期间的发酵力,改善冷冻面制品的风味和口感,其中高产胞外多糖的乳酸菌可以有效改善冷冻馒头面团品质。冷冻面团技术推动了我国馒头、包子、饺子、月饼等中式面食制品快速发展,具有一定的发展潜力。 相似文献
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响应面法优化酵母冷冻面团馒头生产工艺 总被引:1,自引:0,他引:1
为了确定酵母冷冻面团馒头的最佳生产工艺,选取酵母添加量、加水量、发酵温度、发酵时间进行试验。在单因素的基础上,进行Box-Behnken中心组合研究,建立了对酵母冷冻面团馒头感官总分影响的数学模型,确定了酵母冷冻面团馒头的最佳生产工艺。结果表明,各因素对酵母冷冻面团馒头感官总分的影响顺序为:发酵温度酵母添加量发酵时间加水量。最佳工艺条件为:酵母添加量1.2 g、加水量51.2 m L、发酵温度35.7℃、发酵时间43.7 min,在此条件下预期的酵母冷冻面团馒头感官总分是76.8分,实际感官评价得分为76分。 相似文献
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BackgroundFrozen dough technology could effectively extend the shelf life of bread to ensure the freshness, which is widely used and gradually replace the traditional bread production. However, during the production and storage of frozen dough, a series of problems could take place, such as inhibition of yeast activity, damage of the structure of the dough, leading to the deterioration of dough quality.Scope and approachThis review summarizes the factors that affect the final quality of frozen dough, including yeast activity, dough structure and dough properties. Some effective methods for improving freeze tolerance of yeast, dough structure and dough properties are discussed, including addition of various additives, use of genetic engineering technique, optimization of freezing and storage conditions, and employment of novel freezing technology.Key findings and conclusionsThe addition of additives can not only improve the freeze tolerance of yeast but also maintain the rheological and thermophysical properties of dough. Through the modification of gene, freeze tolerance and fermentation ability of yeast can be improved. Optimizing freezing and storage conditions ensures the activity of yeast as well as dough network structure so that freezing damage due to ice crystals can be minimized. In addition, novel freezing technology such as ultrasound-assisted freezing can simultaneously accelerate the freezing process as well as generate fine and uniform ice crystals, thus protecting dough network structure. 相似文献
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木聚糖酶对冷冻面团和馒头品质的影响 总被引:2,自引:1,他引:1
本实验研究了木聚糖酶对冻藏1d、7d、14d的冷冻面团和馒头品质特性的影响;并采用差示量热扫描仪(DSC)测定了冷冻面团的可冻结水(冰)含量,讨论了木聚糖酶改善冷冻面团品质的热力学机制。研究结果表明,随着冻藏时间的延长,面团的发酵力、酵母存活率、馒头比容、抗老化能力均呈现一定的下降趋势;在相同的冻藏时间下,木聚糖酶对面团的发酵特性和馒头品质改善作用明显;木聚糖酶含量为80mg.kg-1时,可冻结水(冰)含量最低;添加木聚糖酶后,冰晶颗粒更加细小均匀。这说明适量的木聚糖酶能够有效地降解水不溶性阿拉伯木聚糖,使更多的水分保留在面筋网络结构中,从而抑制低温面筋网络结构和酵母细胞的破坏作用,改善馒头品质。 相似文献
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Rong Wang Weibiao Zhou Huei‐Huei Yu Weng‐Fai Chow 《Journal of the science of food and agriculture》2006,86(6):857-864
Two different green tea extracts (GTE‐A and ‐B) as a rich source of tea catechins were incorporated into a no‐time bread‐making process, where bread made from the unfrozen and frozen dough processes was compared by specific volume and texture profile. GTE‐A and ‐B both exhibited significant effects on bread volume and firmness, but to a different extent. GTE‐A with higher content of tea catechins (73%) at a level of 1.5 g kg?1 flour was found to lead to a significant reduction in bread volume in unfrozen dough process and an increment in firmness during storage for 4 days at ambient temperature (22 °C). GTE‐B, with a lower content of catechins (60%), had relatively mild effects on the bread quality. Significantly negative effects were evident starting at a higher level of 5.0 g kg?1 flour in unfrozen dough process. Frozen storage showed more predominant deteriorating effects than the GTEs over a period of 9 weeks frozen storage at ?20 °C. Copyright © 2006 Society of Chemical Industry 相似文献
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Megumi Miyazaki Tomoko Maeda Naofumi Morita 《European Food Research and Technology》2008,227(2):503-509
Rheological properties of dough and bread quality of frozen dough-bread containing 18.4% of hydroxypropylated (HTS), acetylated
(ATS), and phosphorylated cross-linked (PTS) tapioca starch with different degrees of modification and 1.6% of dried powdered
gluten were compared to the same amount of native tapioca starch (NTS) or wheat flour-bread. Doughs substituted with native
or modified tapioca starches had the same mixing tolerance as 100% wheat flour. The dough was frozen and stored for 1 week
at −18°C, and thawed (one freeze-cycle). The amount of freezable water in the dough substituted with native or modified tapioca
starches was not significantly different from that of wheat flour. Frozen dough-bread substituted with highly modified HTS
(degree of substitution; DS 0.09–0.11) retarded bread staling, while lowly modified HTS (DS 0.06–0.07) or ATS (DS 0.02–0.04),
and PTS (0.004–0.020% phosphoryl content) substitution fastened bread staling as compared with frozen dough-bread baked from
wheat flour. The breadcrumbs containing HTS and ATS felt tacky, whereas the bread containing PTS was dry feel. HTS and ATS
swelled and collapsed easily during heating, while PTS was difficult to swell and disperse as compared with NTS, therefore
the gelatinization properties seemed to affect the texture of bread. Breadcrumb containing HTS showed small firmness during
storage, and highly modified HTS-h (DS 0.1) was the smallest. This means highly hydroxypropylated tapioca starch significantly
retards bread staling. Staling properties and texture of frozen dough-bread with various tapioca starches were the same as
conventional bread baked with the same amount of tapioca starches. These results suggest that a one freeze–thaw cycle and
a 1-week frozen period do not change characteristics of starch, gelatinization and retrogradation properties as compared with
the conventional method, and the highly modified HTS-h is prominent anti-staling food-stuff in frozen dough. 相似文献