原辅料和冷冻工艺对冷冻面团流变学特性的影响
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- 英文论文题名：Effects of Raw Material and Freezing Condition on Rheological Properties of Frozen Doughs
- 论文作者：苏芳萍 ; 李汴生
- 英文论文作者：SU Fang-Ping ; LI Bian-Sheng ; School of Food Science and Engineering ; South China University of Technology
- 年：2016
- 作者机构：华南理工大学食品科学与工程学院;
- 论文关键词：冷冻面团 ; 原辅料 ; 冷冻工艺 ; 流变学特性
- 英文论文关键词：Frozen dough ; raw material ; freezing condition ; rheological properties
- 会议召开时间：2016-12-12
- 会议录名称：“健康食品与功能性食品配料”学术研讨会暨2016年广东省食品学会年会论文集
- 语种：中文
- 分类号：TS213.2
- 学会代码：GYSP
- 会议名称：“健康食品与功能性食品配料”学术研讨会暨2016年广东省食品学会年会
- 会议地点：中国广东广州
- 主办单位：广东省食品学会
- 学会名称：广东省食品学会
- 页数：6
- 文件大小：522k
- 原文格式：O
- 会议级别：全国
摘要
冷冻面团流变学特性与其最终产品的质量穗定性密切相关。冷冻工艺给冷冻面团的存储和运输时间带来了极大的益处,但储藏过程中冰晶的形成和温度波动造成的重结晶却给酵母细胞和面筋结构造成了不同程度的伤害,影响着面团的流变学特性。冷冻面团作为产业化的产品,要保持竞争力必须做到产品质量稳定。本文主要综述了面粉、酵母、酶制剂、乳化剂和亲水性胶体等原辅料及冷冻工艺对冷冻面团流变学特性的影响,以期了解不同原辅料和加工条件与流变学特性之间的关系。
Frozen dough rheological properties are closely related to the stability of wheat flour product quality.Freezing process exerted a great effect on dough storage and transportation,however,the formation of ice crystals caused by storage and recrystallization caused by temperature fluctuations did harm to gluten structure and yeast cells,as a result,these changes would affect rheological properties of frozen doughs,descending their quality.As a industrial products,frozen dough must keep the stable quality to remain competitive.Effects of Raw materials such as flour,yeast,enzymes,emulsifiers and hydrophilic colloid and freezing condition on rheological properties of frozen doughs were summarized in this article.The relation of materials,different processes and rheological properties of frozen doughs were disguised.
Frozen dough rheological properties are closely related to the stability of wheat flour product quality.Freezing process exerted a great effect on dough storage and transportation,however,the formation of ice crystals caused by storage and recrystallization caused by temperature fluctuations did harm to gluten structure and yeast cells,as a result,these changes would affect rheological properties of frozen doughs,descending their quality.As a industrial products,frozen dough must keep the stable quality to remain competitive.Effects of Raw materials such as flour,yeast,enzymes,emulsifiers and hydrophilic colloid and freezing condition on rheological properties of frozen doughs were summarized in this article.The relation of materials,different processes and rheological properties of frozen doughs were disguised.
引文
[1]Lorenz K,Bechteiw G.Frozen bread dough[J].Baker's Dig.1965,39(4):53-59.
[2]Giannou V,Kessoglou V,Tzia C.Quality and safety characteristics of bread made from frozen dough[J].Trends in Food Science&Technology.2003,14(3):99-108.
[3]李爱华,金茂国.冷冻面团技术——国内面包加工新模式[J].食品与机械.2000(01):14-15.
[4]于治中,丁长河,李里特,等.冷冻面团技术及其研究现状[J].食品工业科技.2008(04):308-310.
[5]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(04):48-51.
[6]Phimolsiripol Y,Siripatrawan U,Tulyathan V,et al.Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality[J].Journal of Food Engineering.2008,84(1):48-56.
[7]Ban C,Yoon S,Han J,et al.Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality[J].LWT-Food Science and Technology.2016.
[8]Rashidi A,Hadinezhad M,Rajabzadeh N,et al.Frozen baguette bread doughⅡ.Textural and sensory characteristics of baked product[J].Journal of Cereal Science.2016,70:9-15.
[9]Meziani S,Jasniewski J,Ribotta P,et al.Influence of yeast and frozen storage on rheological,structural and microbial quality of frozen sweet dough[J].Journal of Food Engineering.2012,109(3):538-544.
[10]ohgren C,Fabregat N,Langton M.Quality of bread baked from frozen dough-effects of rye,and sugar content,kneading time and proofing profile[J].LWT-Food Science and Technology.2016,68:626-633.
[11]Havet M,Mankai M,Le Bail A.Influence of the freezing condition on the baking performances of French frozen dough[J].Journal of Food Engineering.2000,45(3):139-145.
[12]Giannou V,Tzia C.Frozen dough bread:Quality and textural behavior during prolonged storagePrediction of final product characteristics[J].Journal of Food Engineering.2007,79(3):929-934.
[13]Lorenzo G,Zaritzky N E,Califano A N.Rheological characterization of refrigerated and frozen non-fermented gluten-free dough:Effect of hydrocolloids and lipid phase[J].Journal of Cereal Science.2009,50(2):255-261.
[14]Salvador A,Sanz T,Fiszman S M.Dynamic rheological characteristics of wheat flour-water doughs.Effect of adding NaCl,sucrose and yeast[J].Food Hydrocolloids.2006,20(6):780-786.
[15]黄敏胜,李汴生,叶久东,等.影响冷冻面团质量的因素[J].食品工业科技.2006(3):188-191.
[16]Hiruskova M,Smejda P.Wheat flour dough alveograph characteristics predicted by NIRSystems6500[J].Czech journal of food sciences.2003,21(1):28-33.
[17]韩虎群.小麦SRC与蛋白质及冷冻面团品质关系的研究[D].西北农林科技大学,2008.
[18]常志伟.蛋白组分对面包专用粉品质的影响研究[D].河南农业大学,2009.
[19]Inoue Y,Bushuk W.Studies on frozen doughs.Ⅱ.Flour quality requirements for bread production from frozen dough[J].Cereal Chem.1992,69(4):423-428.
[20]Lu W,Grant L A.Role of flour fractions in breadmaking quality of frozen dough[J],Cereal chemistry.1999,76(5):663-667.
[21]Lei F U,Tian J,Sun C,et al.RVA and farinograph properties study on blends of resistant starch and wheat flour[J].Agricultural Sciences in China.2008,7(7):812-822.
[22]杨铭铎,冯光,韩春然,等.谷朊粉对冷冻面团的流变学性质及发酵能力的影响[J].现代农业科技.2009(21):285-286.
[23]赵凯.抗性淀粉形成机理及对面团流变学特性影响研究[D].东北林业大学,2004.
[24]Ma S,Li L,Wang X,et al.Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread[J].Food Chemistry.2016,202:120-124.
[25]El-Hady E A,Ei-Samahy S K,Seibel W.Changes in gas production and retention in non-prefermented frozen doughs[J].Cereal Chem.1996,73:472-477.
[26]Wolt M J,D Appolonia B L.Factors Involved in the Stability of Frozen Dough.I.The Influence of Yeast Reducing Compounds on Frozen-Dough Stabilityl[J].Cereal Chem.1984,61(3):209-212.
[27]王海鸥.面包酵母中谷胱甘肽对面团流变性质的影响[J].无锡轻工大学学报.1999(03):29-32.
[28]Wolt M J.Factors involved in the stability of frozen doughs.Ⅱ.The effect of yeast type,flour type,and dough additives on frozen-dough stability[J].Cereal Chem.1984,61:213-221.
[29]Autio K,Sinda E.Frozen doughs:rheological changes and yeast viability[J].Cereal Chem.1992,69(4):409-413.
[30]袁永利,黄卫宁,邹奇波.食品酶制剂对冷冻面团流变学和微结构的影响[J].食品与机械.2006(06):30-33.
[31]袁永利.GOD和TGase在冷冻面团中的应用研究[D].江南大学,2007.
[32]Huang W N,Yuan Y L,Kim Y S,et al.Effects of transglutaminase on rheology,microstructure,and baking properties of frozen dough[J].Cereal Chemistry.2008,85(3):301-306.
[33]任顺成,李绍虹,范永超,等.酶制剂对冷冻面团品质影响的研究[J].粮食科技与经济.2010(02):49-53.
[34]杨选,叶晓枫,韩永斌,等.两种酶制剂对非发酵面团冻融循环后品质的影响[J].农业工程学报.2015(06):304-310.
[35]El-Hady E A,El-Samahy S K,Br U Mmer J.Effect of oxidants,sodium-stearoyl-2-lactylate and their mixtures on rheological and baking properties of nonprefermented frozen doughs[J].LWT-Food Science and Technology.1999,32(7):446-454.
[36]任顺成,李绍虹,王显伦,等.乳化剂对冷冻面团(高筋粉)拉伸特性的影响[J].食品研究与开发.2011(01):22-26.
[37]Ribotta P D,Perez G T,Leon A E,et al.Effect of emulsifier and guar gum on micro structural,rheological and baking performance of frozen bread dough[J].Food Hydrocolloids.2004,18(2):305-313.
[38]苏鹏,王欣,刘宝林,等.水分含量及添加剂对面团玻璃化转变温度的影响[J].食品科学.2007(08):97-100.
[39]杜昆.亲水性胶体在冷冻面团中的应用研究[D].长江大学,2013.
[40]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(S1):230-235.
[41]Selomulyo V O,Zhou W.Frozen bread dough:Effects of freezing storage and dough improvers[J].Journal of Cereal Science.2007,45(1):1-17.
[42]Leray G,Oliete B,Mezaize S,et al.Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough[J].Journal of Food Engineering.2010,100(1):70-76.
[43]李杰平,杨哪,徐学明.冻结和冻藏对冷冻面团流变学以及汤包皮质构特性的影响[J].食品工业科技.2012(07):71-74.
[44]刘新林.速冻和冷藏过程对面包面团品质影响的研究[D].河南工业大学,2011.
[45]黄忠民,岳宗阳,艾志录,等.冻结速率对面团品质的影响[J].中国食品学报.2013(10):92-96.
[46]Bhattacharya M,Langstaff T M,Berzonsky W A.Effect of frozen storage and freeze-thaw cycles on the rheological and baking properties of frozen doughs[J].Food Research International.2003,36(4):365-372.
[47]吕莹果,张君慧,陈能飞,等.冷冻速率对面团发酵和烘焙性质的影响[J].粮油食品科技.2007(04):28-30.
[48]吴酉芝,刘宝林.面包面团玻璃化贮存与非玻璃化贮存的品质比较[J].食品与发酵工业.2013,39(3):115-119.
[49]徐海峰,刘宝林,高志新,等.食品玻璃化保存的研究进展[J].低温与超导.2010(10):9-13.
[50]赵学伟,李素真,姜春鹏.解冻方式对小麦面团双轴拉伸黏度的影响[J].食品科技.2009(04):132-135.
[51]王海,陈洁,刘国琴,等.冻融循环对冷冻面团品质的影响[J].农业机械.2012(24):99-101.
[52]叶晓枫,韩永斌,赵黎平,等.冻融循环下冷冻非发酵面团品质的变化及机理[J].农业工程学报.2013(21):271-278.
[2]Giannou V,Kessoglou V,Tzia C.Quality and safety characteristics of bread made from frozen dough[J].Trends in Food Science&Technology.2003,14(3):99-108.
[3]李爱华,金茂国.冷冻面团技术——国内面包加工新模式[J].食品与机械.2000(01):14-15.
[4]于治中,丁长河,李里特,等.冷冻面团技术及其研究现状[J].食品工业科技.2008(04):308-310.
[5]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(04):48-51.
[6]Phimolsiripol Y,Siripatrawan U,Tulyathan V,et al.Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality[J].Journal of Food Engineering.2008,84(1):48-56.
[7]Ban C,Yoon S,Han J,et al.Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality[J].LWT-Food Science and Technology.2016.
[8]Rashidi A,Hadinezhad M,Rajabzadeh N,et al.Frozen baguette bread doughⅡ.Textural and sensory characteristics of baked product[J].Journal of Cereal Science.2016,70:9-15.
[9]Meziani S,Jasniewski J,Ribotta P,et al.Influence of yeast and frozen storage on rheological,structural and microbial quality of frozen sweet dough[J].Journal of Food Engineering.2012,109(3):538-544.
[10]ohgren C,Fabregat N,Langton M.Quality of bread baked from frozen dough-effects of rye,and sugar content,kneading time and proofing profile[J].LWT-Food Science and Technology.2016,68:626-633.
[11]Havet M,Mankai M,Le Bail A.Influence of the freezing condition on the baking performances of French frozen dough[J].Journal of Food Engineering.2000,45(3):139-145.
[12]Giannou V,Tzia C.Frozen dough bread:Quality and textural behavior during prolonged storagePrediction of final product characteristics[J].Journal of Food Engineering.2007,79(3):929-934.
[13]Lorenzo G,Zaritzky N E,Califano A N.Rheological characterization of refrigerated and frozen non-fermented gluten-free dough:Effect of hydrocolloids and lipid phase[J].Journal of Cereal Science.2009,50(2):255-261.
[14]Salvador A,Sanz T,Fiszman S M.Dynamic rheological characteristics of wheat flour-water doughs.Effect of adding NaCl,sucrose and yeast[J].Food Hydrocolloids.2006,20(6):780-786.
[15]黄敏胜,李汴生,叶久东,等.影响冷冻面团质量的因素[J].食品工业科技.2006(3):188-191.
[16]Hiruskova M,Smejda P.Wheat flour dough alveograph characteristics predicted by NIRSystems6500[J].Czech journal of food sciences.2003,21(1):28-33.
[17]韩虎群.小麦SRC与蛋白质及冷冻面团品质关系的研究[D].西北农林科技大学,2008.
[18]常志伟.蛋白组分对面包专用粉品质的影响研究[D].河南农业大学,2009.
[19]Inoue Y,Bushuk W.Studies on frozen doughs.Ⅱ.Flour quality requirements for bread production from frozen dough[J].Cereal Chem.1992,69(4):423-428.
[20]Lu W,Grant L A.Role of flour fractions in breadmaking quality of frozen dough[J],Cereal chemistry.1999,76(5):663-667.
[21]Lei F U,Tian J,Sun C,et al.RVA and farinograph properties study on blends of resistant starch and wheat flour[J].Agricultural Sciences in China.2008,7(7):812-822.
[22]杨铭铎,冯光,韩春然,等.谷朊粉对冷冻面团的流变学性质及发酵能力的影响[J].现代农业科技.2009(21):285-286.
[23]赵凯.抗性淀粉形成机理及对面团流变学特性影响研究[D].东北林业大学,2004.
[24]Ma S,Li L,Wang X,et al.Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread[J].Food Chemistry.2016,202:120-124.
[25]El-Hady E A,Ei-Samahy S K,Seibel W.Changes in gas production and retention in non-prefermented frozen doughs[J].Cereal Chem.1996,73:472-477.
[26]Wolt M J,D Appolonia B L.Factors Involved in the Stability of Frozen Dough.I.The Influence of Yeast Reducing Compounds on Frozen-Dough Stabilityl[J].Cereal Chem.1984,61(3):209-212.
[27]王海鸥.面包酵母中谷胱甘肽对面团流变性质的影响[J].无锡轻工大学学报.1999(03):29-32.
[28]Wolt M J.Factors involved in the stability of frozen doughs.Ⅱ.The effect of yeast type,flour type,and dough additives on frozen-dough stability[J].Cereal Chem.1984,61:213-221.
[29]Autio K,Sinda E.Frozen doughs:rheological changes and yeast viability[J].Cereal Chem.1992,69(4):409-413.
[30]袁永利,黄卫宁,邹奇波.食品酶制剂对冷冻面团流变学和微结构的影响[J].食品与机械.2006(06):30-33.
[31]袁永利.GOD和TGase在冷冻面团中的应用研究[D].江南大学,2007.
[32]Huang W N,Yuan Y L,Kim Y S,et al.Effects of transglutaminase on rheology,microstructure,and baking properties of frozen dough[J].Cereal Chemistry.2008,85(3):301-306.
[33]任顺成,李绍虹,范永超,等.酶制剂对冷冻面团品质影响的研究[J].粮食科技与经济.2010(02):49-53.
[34]杨选,叶晓枫,韩永斌,等.两种酶制剂对非发酵面团冻融循环后品质的影响[J].农业工程学报.2015(06):304-310.
[35]El-Hady E A,El-Samahy S K,Br U Mmer J.Effect of oxidants,sodium-stearoyl-2-lactylate and their mixtures on rheological and baking properties of nonprefermented frozen doughs[J].LWT-Food Science and Technology.1999,32(7):446-454.
[36]任顺成,李绍虹,王显伦,等.乳化剂对冷冻面团(高筋粉)拉伸特性的影响[J].食品研究与开发.2011(01):22-26.
[37]Ribotta P D,Perez G T,Leon A E,et al.Effect of emulsifier and guar gum on micro structural,rheological and baking performance of frozen bread dough[J].Food Hydrocolloids.2004,18(2):305-313.
[38]苏鹏,王欣,刘宝林,等.水分含量及添加剂对面团玻璃化转变温度的影响[J].食品科学.2007(08):97-100.
[39]杜昆.亲水性胶体在冷冻面团中的应用研究[D].长江大学,2013.
[40]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(S1):230-235.
[41]Selomulyo V O,Zhou W.Frozen bread dough:Effects of freezing storage and dough improvers[J].Journal of Cereal Science.2007,45(1):1-17.
[42]Leray G,Oliete B,Mezaize S,et al.Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough[J].Journal of Food Engineering.2010,100(1):70-76.
[43]李杰平,杨哪,徐学明.冻结和冻藏对冷冻面团流变学以及汤包皮质构特性的影响[J].食品工业科技.2012(07):71-74.
[44]刘新林.速冻和冷藏过程对面包面团品质影响的研究[D].河南工业大学,2011.
[45]黄忠民,岳宗阳,艾志录,等.冻结速率对面团品质的影响[J].中国食品学报.2013(10):92-96.
[46]Bhattacharya M,Langstaff T M,Berzonsky W A.Effect of frozen storage and freeze-thaw cycles on the rheological and baking properties of frozen doughs[J].Food Research International.2003,36(4):365-372.
[47]吕莹果,张君慧,陈能飞,等.冷冻速率对面团发酵和烘焙性质的影响[J].粮油食品科技.2007(04):28-30.
[48]吴酉芝,刘宝林.面包面团玻璃化贮存与非玻璃化贮存的品质比较[J].食品与发酵工业.2013,39(3):115-119.
[49]徐海峰,刘宝林,高志新,等.食品玻璃化保存的研究进展[J].低温与超导.2010(10):9-13.
[50]赵学伟,李素真,姜春鹏.解冻方式对小麦面团双轴拉伸黏度的影响[J].食品科技.2009(04):132-135.
[51]王海,陈洁,刘国琴,等.冻融循环对冷冻面团品质的影响[J].农业机械.2012(24):99-101.
[52]叶晓枫,韩永斌,赵黎平,等.冻融循环下冷冻非发酵面团品质的变化及机理[J].农业工程学报.2013(21):271-278.
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